Diet, Immunity and Inflammation - Couverture rigide

Couverture rigide

ISBN 10 : 0857090372 ISBN 13 : 9780857090379

Editeur : Woodhead Publishing Ltd, 2013

Synopsis

Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Part two highlights the role of micronutrients in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics and antimicrobial. Further chapters explore the role of olive oil, arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, and the effect that malnutrition has on immunity and susceptibility to infection.

Key Features: provides an overview of key research in the important and connected areas of inflammation, infection, overactive immune responses, diseases and diet; outlines the fundamentals of immunity and inflammation and reviews the effects of different food constituents; discusses important related issues, such as ageing and exercise.

Contents: Part 1 Immunity and inflammation: An introduction: Innate and adaptive immunity; Mucosal immunity in a healthy gut; Chronic inflammatory diseases; Chronic low-grade inflammation. Part 2 Micronutrients, immunity and inflammation: The role of zinc in immunity and inflammation; The role of dietary selenium in inflammation and immunity; The role of iron in immunity and inflammation: Implications for the response to infection; Vitamin A and the immune system; Vitamin D and the immune system. Part 3 Other dietary constituents, immunity and inflammation: Intestinal bacteria and probiotics: Effects on the immune system and impacts on human health; Impacts of prebiotics on the immune system and inflammation; Food bioactive proteins and peptides: Antimicrobial, immunomodulatory and anti-inflammatory effects; Gangliosides, immunity, infection and inflammation; Plant foods and inflammatory processes; Flavonoids and immune function; Immunomodulatory effects of mushroom B-glucans; Modulation of inflammatory and immune responses by short-chain fatty acids; Long-chain fatty acids and inflammatory processes; Olive oil and immune function; The cell- and immune-modulating properties of glutamine; Arginine and immune function; Sulphur amino acids and immune function. Part 4 Nutrition, immunity and inflammation: Adverse immune reactions to foods; Early nutritional programming; The immune system during ageing: Impacts of nutrition and other parameters; Exercise, nutrition and immunity; Malnutrition, immunity and infection.

A propos du livre

À propos de l'auteur

Philip Calder is Professor of Nutritional Immunology at the Faculty of Medicine, University of Southampton, UK. Parveen Yaqoob is Professor of Nutritional Physiology and Director of Research at the School of Chemistry, Food and Pharmacy, University of Reading, UK.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 0857090372
• ISBN 13: 9780857090379
• Reliure: Relié
• Nombre de pages: 760
• Éditeur: Calder Philip C, Yaqoob Parveen
• Coordonnées du fabricant: non disponible
• Personne responsable: Barbara Criscuolo; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; 20141; Italie