Cover -- Title page -- Copyright page -- Contributors -- Preface -- About the Editors -- 1.1 CHRONIC DEGENERATIVE DISEASES IN MODERN SOCIETY: IMPLICATIONS ON LIFE QUALITY, PRODUCTIVITY, ECONOMIC BURDEN -- 1.2 HEALTH REGULATORY PROPERTIES OF FOODS: "PREVENTION IS BETTER THAN CURE" -- 1 Functional Foods, Nutraceuticals, and Disease Prevention: A Window to the Future of Health Promotion -- 2.1 INTRODUCTION -- 2.2 DEFINITION OF FUNCTIONAL FOODS AND NUTRACEUTICALS -- 2.3 SOURCES AND BIOLOGICAL EFFECTS OF FUNCTIONAL FOODS AND NUTRACEUTICALS IN NATURE -- 2.4 FUNCTIONAL FOODS AND NUTRACEUTICALS: HEALTH CLAIMS AND BENEFITS -- 2.5 QUALIFIED HEALTH CLAIMS -- 2.6 FUNCTIONAL FOODS AND NUTRACEUTICALS: SAFETY ISSUES -- 2.7 REGULATION OF FUNCTIONAL FOODS AND NUTRACEUTICALS -- 2.8 PUBLIC EDUCATION AND DIETARY GUIDANCE -- 2.9 CONCLUDING REMARKS -- 2 Functional Foods and Nutraceuticals -- 3.1 INTRODUCTION -- 3.2 NUTRIGENETICS -- 3.3 COMPLEXITIES OF CHRONIC DISEASE RESEARCH IN NUTRIGENETICS -- 3.4 CHRONIC DISEASE AND RARE SNPS -- 3.5 CVD AND NUTRIGENETICS -- 3.6 NUTRIGENETICS AND CANCER -- 3.7 SUMMARY OF NUTRIGENETIC RESEARCH POTENTIAL -- 3.8 NUTRIEPIGENETICS -- 3.9 EPIMUTATIONS IN CHRONIC DISEASE -- 3.10 SUMMARY OF EPIGENETIC RESEARCH POTENTIAL -- 3.11 NUTRIGENOMICS -- 3.12 VITAMIN A AND GENE INTERACTIONS -- 3.13 VITAMIN E AND NUTRIGENOMICS -- 3.14 VITAMIN D AND GENE INTERACTIONS -- 3.15 PHYTOESTROGENS AND GENE INTERACTIONS -- 3.16 PHYTOSTEROLS AND GENE INTERACTIONS -- 3.17 POLYPHENOLS AND GENE INTERACTIONS -- 3.18 NUTRIGENOMICS SUMMARY: ADVANTAGES, LIMITATIONS, FUTURE -- 3.19 CONCLUSIONS -- 3 Nutritional Genomics: Fundamental Role of Diet in Chronic Disease Prevention and Control -- 4.1 INTRODUCTION -- 4.2 OXIDATIVE STRESS AND ROS -- 4.3 ANTIOXIDANTS AND ANTIOXIDATIVE DEFENSE SYSTEMS -- 4.4 PHYTOCHEMICALS -- 4.5 ANTIOXIDANT AMINO ACIDS, PEPTIDES, AND PROTEINS.

4.6 MECHANISM OF ACTION OF ANTIOXIDANT AND ANTIOXIDATIVE STRESS AMINO ACIDS, PEPTIDES, AND PROTEINS -- 4.7 PRODUCTION OF ANTIOXIDANT PEPTIDES -- 4.8 RECENT ADVANCES IN ANALYTICAL TECHNIQUES FOR MEASURING ANTIOXIDANT CAPACITY AND OXIDATIVE DAMAGE -- 4.9 HEALTH BENEFITS OF NUTRACEUTICAL ANTIOXIDANTS -- 4.10 CONCLUSION -- 4 Nutraceuticals and Antioxidant Function -- 5.1 INTRODUCTION -- 5.2 POLYPHENOLS AS ANTIOXIDANTS -- 5.3 ANTIOXIDANT ACTIVITY OF ANTHOCYANINS -- 5.4 ANTHOCYANIN BIOSYNTHESIS AND LOCALIZATION -- 5.5 BIOACCESSIBILITY AND BIOAVAILABILITY OF POLYPHENOLS -- 5.6 MICROSTRUCTURAL CHARACTERISTICS OF GRAPE JUICE -- 5.7 PHYSICOCHEMICAL PROPERTIES OF THE DIALYZED JUICE FRACTION -- 5.8 ULTRASTRUCTURAL ANALYSIS OF JUICE FRACTIONS -- 5.9 COMPOSITION OF JUICE FRACTIONS -- 5.10 ANTIOXIDANT ACTIVITY OF JUICE FRACTIONS -- 5.11 METABOLISM AND BIOAVAILABILITY OF FLAVONOIDS -- 5.12 DIETARY POLYPHENOLS AND PREVENTION OF DISEASES -- 5.13 INCREASING HEALTH BENEFICIAL PROPERTIES OF JUICES -- 5 Composition and Chemistry of Functional Foods and Nutraceuticals: Influence on Bioaccessibility and Bioavailability -- 6.1 INTRODUCTION -- 6.2 METABOLISM OF XENOBIOTICS -- 6.3 ITCS AND INHIBITION OF CANCER -- ACKNOWLEDGMENTS -- 6 Cruciferous Vegetable-Derived Isothiocyanates and Cancer Prevention -- 7.1 INTRODUCTION -- 7.2 OIL SEEDS AND THEIR THERAPEUTIC POTENTIAL -- 7.3 SPICE SEEDS AS MEDICINE -- 7.4 LEGUMES AND MEDICINAL USE -- 7.5 UNDERUTILIZED SEEDS -- 7.6 FUTURE OUTLOOK -- 7 The Disease-Preventive Potential of Some Popular and Underutilized Seeds -- 8.1 INTRODUCTION -- 8.2 CAROTENOIDS -- 8.3 IBDS -- 8.4 PHYTOCHEMICALS AND DOWNREGULATION OF IBD -- 8.5 EFFECTS OF CAROTENOIDS ON IMMUNE GENETIC MECHANISM OF IBD -- 8.6 EFFECTS OF RETINOIDS AND CAROTENOIDS ON THE OXIDATIVE STRESS SIGNALING PATHWAY.

8 Effects of Carotenoids and Retinoids on Immune-Mediated Chronic Inflammation in Inflammatory Bowel Disease -- 9.1 INTRODUCTION -- 9.2 C9,T11-CLA ISOMER AND HEALTH IMPLICATIONS -- 9.3 MECHANISMS OF CLA ACTION ON CANCER -- 9.4 CLA MODULATES CHD RISK FACTORS -- 9.5 MECHANISMS OF CLA ACTION ON CHD -- 9.6 VACCENIC ACID -- 9.7 DAIRY FAT ENRICHED WITH VA AND CLA -- 9.8 DISCUSSION -- 9 Ruminant Trans Fat as Potential Nutraceutical Components to Prevent Cancer and Cardiovascular Disease -- 10.1 INTRODUCTION -- 10.2 OXIDATIVE STRESS IN MILD COGNITIVE IMPAIRMENT (MCI) AND AD -- 10.3 EFFICACY OF SELECTED COMPONENTS OF NUTRACEUTICAL COMPOUNDS IN THE AMYLOID CASCADE AND IN THE PREVENTION OF AD -- 10.4 TARGETED NPS FOR DELIVERY OF BIOACTIVES COMPOUNDS FROM FOODS FOR THE TREATMENT OF AD -- 10.5 CONCLUSION -- 10 Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases -- 11.1 INTRODUCTION -- 11.2 GENETIC MECHANISMS OF CARCINOGENESIS -- 11.3 BIOCHEMICAL MECHANISMS OF CARCINOGENESIS -- 11.4 SIGNALING PATHWAYS IN BREAST CANCER -- 11.5 CANCER PREVENTION AND THERAPY -- 11.6 GRAPES AND RED WINE AS A DIETARY SOURCE OF POLYPHENOLS -- 11.7 GENETIC APPROACH: IDENTIFICATION OF FLAVONOID MEDIATED MOLECULAR TARGETS -- 11.8 ESTROGEN METABOLISM, BREAST CANCER, AND FLAVONOIDS -- 11.9 POLYPHENOLS AND ESTROGEN SIGNALING -- 11 Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression -- 12.1 INTRODUCTION -- 12.2 PHENOLIC-ENRICHED CHILEAN POTATO AND SELECT SPECIES OF APIACEAE AND LAMIACEAE FAMILIES IN DIET -- 12.3 COMBINATION OF POTATO WITH SEEDS AND/OR HERBS FOR HYPERTENSION AND HYPERGLYCEMIA MANAGEMENT -- 12.4 CONCLUSIONS: COMBINING THE CHILEAN POTATO WITH SEEDS AND HERBS FROM THE APIACEAE AND LAMIACEAE FAMILIES -- 12 Potato-Herb Synergies as Food Designs for Hyperglycemia and Hypertension Management.

13.1 INTRODUCTION -- 13.2 DIABETES: THE RISING BURDEN -- 13.3 FERMENTATION AND HEALTH: A HISTORICAL PERSPECTIVE -- 13.4 FERMENTATION: ADDING VALUE -- 13.5 PHENOLIC ANTIOXIDANTS AND DIABETES MANAGEMENT -- 13.6 MICROBIAL AEROBIC GROWTH AND FERMENTATION AND ITS ANTI-DIABETES POTENTIAL BY PHENOLIC AND ANTIOXIDANT MOBILIZATION -- 13.7 FRUIT JUICE FERMENTATION FOR HEALTHY FOOD INGREDIENTS FOR MANAGEMENT OF TYPE 2 DIABETES -- 13.8 SUMMARY -- 13 Fermentation-Based Processing of Food Botanicals for Mobilization of Phenolic Phytochemicals for Type 2 Diabetes Management -- 14.1 INTRODUCTION -- 14.2 CHANGING DIETARY PATTERNS: A HISTORICAL PERSPECTIVE -- 14.3 NONCOMMUNICABLE CHRONIC DISEASES: ERA OF NEW GLOBAL EPIDEMICS -- 14.4 HEALTHY DIET: "PREVENTION IS BETTER THAN CURE" -- 14.5 BIOACTIVE INGREDIENTS -- 14.6 DIETARY POLYPHENOLS: IMPACT ON HUMAN HEALTH -- 14.7 PHENOLIC BIOSYNTHESIS: BIOLOGICAL MECHANISM TO IMPROVE DIETARY POLYPHENOLS IN PLANT MODELS -- 14.8 POSTHARVEST STRATEGIES TO IMPROVE BIOACTIVE INGREDIENTS IN FRUITS AND VEGETABLES -- 14.9 PHENOLIC-LINKED ANTIOXIDANT ACTIVITY DURING POSTHARVEST STAGES IN FRUITS AND RELEVANCE FOR TYPE 2 DIABETES -- 14.10 FUTURE DIRECTION OF RESEARCH: WHEN FUNCTIONAL FOOD AND DIET BECOME "PANACEA" -- 14.11 CONCLUSIONS -- 14 Postharvest Strategies to Enhance Bioactive Ingredients for Type 2 Diabetes Management and Heart Health -- 15.1 INTRODUCTION -- 15.2 STRATEGIES FOR NUTRITIONAL ENHANCEMENT -- 15.3 IMPROVING THE MINERAL CONTENT OF PLANT FOODS -- 15.4 IMPROVING THE ANTIOXIDANTS CONTENT OF PLANT FOODS -- 15.5 IMPROVING THE AMINO ACID CONTENT OF PROTEINS OF PLANT FOODS -- 15.6 IMPROVING THE FATTY ACID COMPOSITION OF PLANT SEED OIL -- 15.7 INFLUENCE OF PROCESSING AND STORAGE IN THE NUTRITIVE VALUE OF PLANT FOODS -- 15 Enhancing Functional Food Ingredients in Fruits and Vegetables -- Index.