Front Cover -- Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease -- Copyright -- Contents -- Preface: Liver and Gastrointestinal Health -- Contributors -- Chapter 1: The Alkaline Way in Digestive Health -- 1. Dietary Factors in Metabolism -- 1.1. Profile: Metabolic Acidosis as a Major Cause of Chronic Disease -- 1.1.1. Associated signs and symptoms -- 1.1.1.1 Fatigue -- 1.1.1.2 Osteopenia and osteoporosis -- 1.1.2. Relevant evaluations -- 1.1.2.1 Self-evaluation: Testing for pH -- 1.1.2.2 Laboratory evaluation: Reducing immune reactivity -- 1.1.3. Clinical interventions: the alkaline way -- 1.1.3.1 Alkaline diet -- 1.1.3.1.1. Enhancing immune defenses -- 1.1.3.1.2. Buffering cellular chemistry -- 1.1.3.2 Alkaline nutrients -- 1.1.3.2.1. Buffering minerals -- 1.1.3.2.2. Buffering fats -- 1.1.4. Individual essential nutritional supplementation -- 1.1.4.1 Antioxidants: Ascorbate to zinc -- 1.1.4.2 B-complex vitamins to support methylation -- 2. Glycemic Load as a Tool for Better Digestive andCardiovascular Management -- 2.1. Associated Signs and Symptoms -- 2.2. Self-evaluation -- 2.2.1. Glycemic index: Older and less useful -- 2.2.2. Glycemic load: Newer and more useful -- 2.3. Intervention: Low to Moderate Glycemic Diet -- 3. Native Whey-Based Meals and Gastrointestinal Health -- 4. Food Allergies and Sensitivities -- 4.1. Associated Signs and Symptoms -- 4.1.1. The link between allergies and digestive competence -- 4.1.2. Lactose intolerance -- 4.1.3. Gluten or casein intolerance or sensitivity -- 4.2. Evaluation: LRA by ELISA/ACT Tests -- 4.3. Intervention: Hypoallergenic Diet -- 5. The Role of Specific Nutrients in Digestive Health -- 6. Conclusion -- References -- Relevant Websites -- Chapter 2: Functional Assessment of Gastrointestinal Health -- 1. Physiology of Digestion -- 2. Clinical Issues in Digestive Health.

2.1. Profile: Dysbiosis -- 2.1.1. Associated signs and symptoms -- 2.1.2. Etiology -- 2.1.2.1 Sidebar: initial probiotic research -- 2.1.3 Intervention: probiotic supplementation -- 2.1.3.1 Benefits of microflora -- 2.1.3.1.1. Production of digestive enzymes by microflora -- 2.1.3.1.2. Reduced lipid levels -- 2.1.3.1.3. Inhibition of pathogens -- 2.1.3.2 Probiotic dosage -- 2.1.3.2.1. Preventive applications -- 2.1.3.2.2. Therapeutic interventions -- 2.1.3.2.3. Medical probiotics -- 2.2. Profile: Hyperpermiability (Leaky Gut Syndrome) -- 2.2.1. Associated signs and symptoms -- 2.2.2. Intervention: recycled glutamine supplementation -- 2.3. Profile: Allergic Reactions as a Cause and Effect of Leaky Gut -- 2.3.1. Hyperpermeability as a cause of reactivity -- 2.3.2. Allergies as a cause of hyperpermeability -- 2.4. Profile: Maldigestion and Enteropathy -- 2.4.1. Comorbidities -- 2.4.2. Cause and Consequences -- 2.4.2.1 Low enzyme levels -- 2.4.2.2 Poorly timed gastric emptying -- 2.4.2.3 Surgical restructuring of the GI tract -- 2.4.2.4 Malabsorption -- 2.4.2.5 Enteropathy -- 2.5. Transit Time -- 2.5.1. Associated signs and symptoms -- 2.5.1.1 Delayed transit time -- 2.5.1.2 Rapid transit time -- 2.5.2. Evaluation: self-test for transit time -- 2.5.2.1 Observations -- 2.5.2.2 Transit time test interpretation -- 2.5.3. Interventions -- 2.5.3.1 Dietary fiber -- 2.5.3.2 Exercise and physical activity -- 3. Systemic Influences on GI Health -- References -- Relevant Websites -- Chapter 3: Antioxidants in Inflammatory Bowel Disease, Ulcerative Colitis, and Crohn Disease -- 1. The Pathogenesis of Ulcerative Colitis and Crohn Disease -- 1.1. Dysregulated Immune Reaction -- 1.2. Environmental Factors -- 1.3. Disease Susceptibility Genes -- 2. ROS in UC and CD -- 2.1. Reactive Oxygen and Nitrogen Species -- 2.2. ROS in IBD.

3. Oxidants and Antioxidants in the Experimental Colitis -- 3.1. Curcumin -- 3.2. Superoxide Dismutase -- 3.3. Herbal Remedies -- 3.4. Free Radical Scavengers -- 3.5. Glutathione -- 3.6. iNOS Inhibitor -- 4. Antioxidanta in Human IBD -- 4.1. Curcumin -- 4.2. Superoxide Dismutase -- 4.3. Fish Oil -- 4.4. Allopurinol -- References -- Chapter 4: Omega-6 and Omega-3 Polyunsaturated Fatty Acids and Inflammatory Bowel Diseases -- Abbreviations -- 1. Introduction -- 2. PUFAs: Structure, Nomenclature, Sources, and Interconversion -- 3. Intake of n-6 and n-3 PUFAs and Risk of Developing IBD -- 4. Lipid Mediators: Biosynthesis, Roles in IBD, and the Impact of n-3 PUFAs -- 4.1. Eicosanoids Generated from Arachidonic Acid -- 4.2. Arachidonic-Acid-Derived Eicosanoids in IBD -- 4.3. Fatty Acid Modification of Eicosanoid Profiles -- 4.4. Resolvins: Novel Anti-Inflammatory and Inflammation-Resolving Mediators Produced from EPA and DHA -- 5. Influence of Marine n-3 Fatty Acids on Inflammatory Cytokines -- 5.1. Transcription Factors Involved in Regulating Inflammatory Gene Expression -- 5.2. Fatty Acid Modulation of Transcription Factor Activation and Inflammatory Cytokine Production -- 6. Influence of Marine n-3 Fatty Acids on T Cells -- 7. Efficacy of n-3 PUFAs in Animal Models of IBD -- 8. Human Studies of Marine n-3 PUFAs in IBD -- 8.1. Overview and Summary of Human Studies -- 8.2. Meta-analyses -- 9. Conclusions -- References -- Chapter 5: Alcohol and Gastrointestinal Tract Function -- 1. Acute and Chronic Ingestion of Alcohol -- 2. Absorption of Alcohol -- 3. Alcohol Consumption and GI Tract -- 3.1. Effect on the Esophagus -- 3.2. Effect on the Stomach -- 3.3. Gastric Metabolism -- 3.4. Effect on the Small Intestine -- 3.4.1. Absorption of macro- and micronutrients -- 3.4.2. Protein, fat, and complex carbohydrates -- 3.4.3. Water and electrolytes.

3.4.4. Vitamins -- 3.4.5. Increased gut permeability -- 3.5. Effect on Mucosal Morphology -- 3.5.1. Other cell types with distinct ultrastructural features -- 3.6. Effect on Mucosal Enzymes -- 3.6.1. Brush border enzymes -- 3.6.1.1 Gamma glutamyl transferase -- 3.6.1.2 Alkaline phosphatase -- 3.6.1.3 Leucine amino peptidase -- 3.6.1.4 Lactate dehydrogenase -- 3.6.2. Membrane enzymes -- 3.6.3. Cellular enzymes -- 3.6.3.1 Glucose 6 phosphatase -- 3.6.3.2 Glucose 6 phosphate dehydrogenase -- 3.6.3.3 Isocitrate dehydrogenase -- 3.7. Bacterial Flora -- 3.7.1. Bacteriocolonic metabolism of alcohol -- 4. Consequences of Alcohol Abuse -- 4.1. Alcoholic Liver Disease -- 4.1.1. Hepatic metabolism -- 4.1.2. Liver function tests -- 4.2. Alcoholic Pancreatitis -- 5. Effect of Alcohol on Immune, Cardiovascular, and Skeletal System -- References -- Chapter 6: Dangerous Herbal Weight-Loss Supplements -- 1. Introduction -- 2. The Surge of Herbal Product Use Within Complementary and Alternative Medicine -- 3. Herbal Supplement Identity, Efficacy, and Safety: Chaos in the Cyber Marketplace -- 4. Identity of Herbal Products -- 5. The Internet as a Source of Information About Herbal Weight-Loss Supplements -- 6. Yellow Oleander or `Codo de Fraile ́-- 7. Toxicity of Thevetia spp. -- 8. Safety Issues -- 9. Candle Nut Tree (`Nuez de la India)́ -- 10. Parts of the Plant Used in Traditional Medicine -- 11. Weight Loss and Other Health Claims Made on the Internet for Candle Nut Tree Seeds -- 12. Safety Issues -- 13. Conclusion -- References -- Chapter 7: Milk Bacteria: Role in Treating Gastrointestinal Allergies -- Abbreviation -- 1. Introduction -- 2. Colonization and Succession of Human Intestinal Microbiota with Age -- 3. Probiotics as a Practical Way in the Management of Allergy -- 4. Selection and Evaluation of Probiotic for Possibility in Allergic Management.

4.1. Stimulation of Cytokine Production by TMC0356 and Enhancement of T-helper 1 Type Response -- 4.2. Implication by TMC0356 to IgE-Mediated Immune Responses -- 4.3. Alleviation of Allergic Symptoms and Improvement of Related Inflammation by TMC0356 -- 4.4. Colonization of TMC0356 in Human Intestine and Stabilized Intestinal Microbiota in Allergic Subjects -- References -- Chapter 8: Nutritional Functions of Polysaccharides from Soy Sauce in the Gastrointestinal Tract -- 1. Introduction -- 2. Brewing of Japanese Soy Sauce -- 3. Polysaccharides from Soy Sauce -- 4. Iron Absorption -- 4.1. Iron Deficiency and Fortification -- 4.2. Iron Fortification with Soy Sauce -- 4.3. Promotive Effect of SPS on Iron Absorption -- 5. Lipid Absorption -- 5.1. Triacylglycerol Absorption -- 5.2. Reducing Effect of SPS on Triacylglycerol Absorption -- 6. Conclusion -- References -- Chapter 9: Nutrition, Dietary Fibers, and Cholelithiasis: Cholelithiasis and Lipid Lowering -- 1. Introduction -- 2. How Cholelithiasis Is Originated and Complicated? -- 3. Symptoms of Cholelithiasis -- 4. Diagnosis of Cholelithiasis -- 5. Pathophysiology -- 5.1. Cholesterol Gallstones -- 5.2. Calcium, Bilirubin, and Pigment Gallstones -- 5.3. Mixed Gallstones -- 6. Role of Diet Therapy and Challenges in Cholelithiasis Treatment -- 6.1. Diet Advice -- 6.2. Nutrition Supplements in Cholelithiasis -- 6.2.1. Vitamin C -- 6.2.2. Lecithin -- 6.3. Physiochemical Basis of Cholelithiasis -- 6.4. Nutritional Management of Cholelithiasis -- 6.4.1. Iron -- 7. Cholelithiasis Enzyme Assay Development to Test Diets -- 7.1. Isolation of Hepatic Microsomes -- 7.2. Cholesterol 7α Hydroxylase Enzymatic Estimation and Enzyme Activity -- 7.3. Enzyme Cholesterol 7α Hydroxylase Reaction and Effect of Cytochrome P450 and Cholesterol Additives.

7.4. The Cholesterol 7α Hydroxylase Enzyme Activity and Cytochrome P450 Concentration in Liver Cell Microsomes.