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BL
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| Record Number
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856443
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| Title & Author
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Eggs as functional foods and nutraceuticals for human health /\ edited by Jianping Wu.
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| Publication Statement
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London :: Royal Society of Chemistry,, [2019]
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, ©2019
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| Series Statement
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Food chemistry, function and analysis ;; 14
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| Page. NO
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1 online resource (xv, 406 pages) :: illustrations (some color)
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| ISBN
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1788013832
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: 178801779X
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: 9781788013833
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: 9781788017794
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1788012135
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9781788012133
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Intro; halftitle; Series Editor; Title; Copyright; Preface; Contents; Chapter 1 Eggs as Part of a Healthy Eating Pattern 1; 1.1 Introduction; 1.2 Dietary Recommendations Concerning Eggs; 1.2.1 Introduction; 1.2.2 Dietary Recommendations from 1950 to 2010; 1.2.3 Dietary Recommendations 2010-2015; 1.3 Egg Consumption in the United States; 1.3.1 Introduction; 1.3.2 Dietary Trends of Eggs; 1.3.3 The Cholesterol Association; 1.4 Egg Consumption and Cardiovascular Disease; 1.4.1 Introduction; 1.4.2 Epidemiological Data; 1.4.3 Clinical Research; 1.4.4 Recommendations Lack Support
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1.5 Positive Health Benefits1.5.1 Introduction; 1.5.2 Eggs as a Protein Source; 1.5.3 Eggs and Satiety; 1.5.4 Eggs and Choline; 1.6 Modified Eggs and the Diet; 1.6.1 Introduction; 1.6.2 Eggs and Vitamin D Fortification; 1.7 Conclusion and Discussion; References; Chapter 2 Eggs are a Natural Functional Food 22; 2.1 Introduction; 2.2 Eggs and Carotenoids (Lutein and Zeaxanthin); 2.2.1 Plasma Concentrations of Lutein and Zeaxanthin; 2.2.2 Antioxidant Properties of Lutein and Zeaxanthin; 2.2.3 Anti-inflammatory Properties of Lutein and Zeaxanthin; 2.3 Eggs and Choline; 2.3.1 Introduction
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2.3.2 Neurological Function2.3.3 Lipid Metabolism; 2.3.4 Choline and TMAO; 2.4 Eggs and Protein; 2.4.1 Introduction; 2.4.2 Egg Protein and Skeletal Muscle Health; 2.4.3 Egg Proteins, Immunity and Other Protective Effects; 2.4.4 Egg Protein, Satiety and Weight Loss; 2.5 Conclusions; References; Chapter 3 Egg Consumption for Appetite Control and Body Weight Regulation 40; 3.1 Introduction; 3.2 Appetite Regulation; 3.2.1 Gut-Brain Axis and Appetite; 3.2.2 Current Treatments for Appetite; 3.3 Protein Diet and Satiety; 3.4 High-egg-protein Diet and Satiety
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3.4.1 Effect of High-egg-protein Diet on Appetite Control3.4.2 Effect of High-egg-protein Diet on the Regulation of Body Weight and Body Composition; 3.5 Conclusion and Future Research; References; Chapter 4 Egg Consumption and Cardiometabolic Health 60; 4.1 Introduction; 4.2 Egg Consumption, Traditional CVD Risk Factors and Atherogenic LDL Particles; 4.2.1 Egg Consumption in Individuals with MetS or Type 2 Diabetes; 4.2.2 Egg Consumption in Healthy Individuals; 4.3 Egg Consumption and Endothelial Function; 4.3.1 Egg Consumption in Individuals with or at Risk of CVD
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4.3.2 Egg Consumption in Healthy Individuals4.4 Egg Consumption and Inflammation; 4.4.1 Egg Consumption in Individuals at Risk of CVD or with Type 2 Diabetes; 4.4.2 Egg Consumption in Healthy Individuals; 4.5 Egg Consumption and TMAO; 4.6 Conclusions; Acknowledgements; References; Chapter 5 Food for Thought -- Eggs and Neurocognition 83; 5.1 Nutrition and Cognitive Neuroscience; 5.2 Current Research on Whole Eggs and Cognition; 5.3 The Incredible, Edible Choline Powerhouse; 5.3.1 Choline in Placental Health; 5.3.2 Neurological Birth Defects; 5.3.3 Prenatal and Child Cognitive Development
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| Abstract
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Often described as 'nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
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| Subject
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Eggs.
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Eggs.
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HEALTH FITNESS-- Healthy Living.
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HEALTH FITNESS-- Holism.
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HEALTH FITNESS-- Reference.
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| Subject
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MEDICAL-- Preventive Medicine.
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| Dewey Classification
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613.2775
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| LC Classification
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TX556.E4E34 2019
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| Added Entry
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Wu, Jianping
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