Moghadasian M.H. Functional Foods and Cardiovascular Disease

CRC Press, 2012. — 285 p.Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-date information on the role that functional foods and nutraceuticals play in preventing the development of heart disease. Highlighting the physiological benefits of a host of functional foods, the book examines:
The pathogenesis of coronary artery disease.
Genetic methods for enhancing bioactives in foods and new techniques for extracting bioactive components for developing functional foods.
Clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils, particularly flaxseed oil.
The importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease
Clinical and experimental evidence for the cardiovascular benefits of plant sterols
The beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health
While there have been great improvements in treating coronary heart disease through surgery and medications, prevention through diet and exercise should remain an essential priority in maintaining the health of the aging population. Nutritionists, food scientists, and those working in the health industry will find that this book enhances their understanding of the potential role of functional foods in combating cardiovascular disease before more aggressive treatment is needed.The Pathophysiology of Coronary Artery Disease
Advances in Technology to Generate Cardiovascular-Friendly Functional Food Products
Clinical and Experimental Evidence on Cardiovascular Benefits of Fish Oil
Alpha-Linolenic Acid and Cardiovascular Disease: Flaxseed Oil
Folic Acid and Pathogenesis of Cardiovascular Disease
Experimental and Clinical Evidence of Cardiovascular Benefits of Plant Sterols
Wine and Cardiovascular Benefits
Role of Garlic Products in Reducing Cardiovascular Risks
Impact of Egg Consumption in Development or Prevention of Heart Disease
Fibers and Prevention of Cardiovascular Disease
Chocolate and Cocoa: A Comprehensive Review on Cardiovascular Benefits
Tea and Coffee: A Concise Review of Effects on Cardiovascular Risk Factors