Cover -- Diet, immunity and inflammation -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part I Immunity and inflammation: an introduction -- 1 Innate and adaptive immunity -- 1.1 Introduction -- 1.2 Levels of defense -- 1.3 Innate immunity -- 1.4 Adaptive immunity -- 1.5 Conclusion -- 1.6 References -- 2 Mucosal immunity in a healthy gut -- 2.1 Introduction -- 2.2 Induction of adaptive immunity in the gut -- 2.3 Secretory immunity reinforcing the mucosal barrier -- 2.4 Immunological consequences of gut microbial-host interactions -- 2.5 IgA and breastfeeding in immune control -- 2.6 Induction of homeostasis versus hypersensitivity in the gut -- 2.7 Conclusion -- 2.8 Acknowledgments -- 2.9 References -- 3 Chronic inflammatory diseases -- 3.1 Introduction -- 3.2 Epidemiological trends of chronic inflammatory diseases -- 3.3 T-helper cells: differentiation and effector cell plasticity -- 3.4 Chronic inflammation and epigenetics -- 3.5 MicroRNA: biogenesis, function and role in regulating adaptive immunity -- 3.6 Conclusion and future trends -- 3.7 References -- 4 Chronic low-grade inflammation -- 4.1 Introduction -- 4.2 Obesity and the development of chronic low-grade inflammation (CLGI) -- 4.3 Adipose tissue as an immune organ -- 4.4 White and brown adipose tissue and CLGI -- 4.5 Adipocytes as immune cells -- 4.6 Impact on inflammation of other cells from adipose tissue -- 4.7 The anti-inflammatory status of lean adipose tissue -- 4.8 Laboratory evaluation of CLGI -- 4.9 References -- Part II Micronutrients, immunity and inflammation -- 5 The role of zinc in immunity and inflammation -- 5.1 Introduction -- 5.2 Nutritional background -- 5.3 Molecular mechanisms of zinc action -- 5.4 Effects of zinc on immune function.

5.5 The impact of zinc in inflammatory processes -- 5.6 Zinc in human health and clinical nutrition -- 5.7 Conclusion and future trends -- 5.8 References -- 6 The role of dietary selenium in inflammation and immunity -- 6.1 Introduction -- 6.2 Nutritional aspects of selenium -- 6.3 The selenoprotein family -- 6.4 The effect of decreased selenium (Se) intake on selenoprotein synthesis -- 6.5 Selenium and viral immunity -- 6.6 Selenium and bacterial and fungal infections -- 6.7 Selenium and immunity against parasites -- 6.8 Selenium and inflammation related to critical illness, clinical sepsis and colitis -- 6.9 Selenium and allergies and asthma -- 6.10 Selenium, cancer and immunity in aging -- 6.11 Mechanisms by which dietary selenium may affect inflammation and immune responses -- 6.12 Conclusion and future trends -- 6.13 Sources of further information and advice -- 6.14 References -- 7 The role of iron in immunity and inflammation: implications for the response to infection -- 7.1 Introduction -- 7.2 The effects of iron deficiency on immunity -- 7.3 The effects of iron overload on immunity -- 7.4 Mechanisms of impaired immunity in iron deficiency -- 7.5 Iron status and infection -- 7.6 Conclusion -- 7.7 Acknowledgments -- 7.8 References -- 8 Vitamin A and the immune system -- 8.1 Introduction -- 8.2 Sources, forms and dietary recommendations for vitamin A -- 8.3 Major aspects of normal vitamin A metabolism -- 8.4 Influence of inflammation on vitamin A transport and metabolism -- 8.5 Pro-inflammatory and anti-inflammatory aspects of retinoids in the skin -- 8.6 Vitamin A and immunity -- 8.7 Future trends -- 8.8 Acknowledgments -- 8.9 References -- 9 Vitamin D and the immune system -- 9.1 Introduction -- 9.2 Food sources, recommended intakes and epidemiology of deficiency -- 9.3 Disease states associated with vitamin D.

9.4 Vitamin D and the immune system -- 9.5 Predictions and state of the evidence to support vitamin D interventions to alter immune function -- 9.6 Conclusion -- 9.7 References -- Part III Other dietary constituents, immunity and inflammation -- 10 Intestinal bacteria and probiotics: effects on the immune system and impacts on human health -- 10.1 Introduction -- 10.2 Mechanisms of action of intestinal bacteria and probiotics on the immune system -- 10.3 Evidence of the efficacy of probiotics in animal models -- 10.4 Evidence of the efficacy of probiotics in humans -- 10.5 Conclusion -- 10.6 Acknowledgements -- 10.7 References -- 11 Impacts of prebiotics on the immune system and inflammation -- 11.1 Introduction -- 11.2 Natural sources and prebiotic products -- 11.3 Prebiotic effects in the gut: fermentation and physiology -- 11.4 Prebiotic effects and the immune system -- 11.5 Intestinal inflammation and the metabolic syndrome -- 11.6 The role of prebiotics in human health and clinical nutrition -- 11.7 References -- 12 Food bioactive proteins and peptides: antimicrobial, immunomodulatory and anti-inflammatory effects -- 12.1 Introduction -- 12.2 Sources of food-derived bioactive peptides and proteins -- 12.3 Physiological effects of food-derived proteins and peptides -- 12.4 Stability of bioactive peptides in the digestive tract, the potential for absorption and site of action -- 12.5 Antimicrobial effects -- 12.6 Effects on immune function -- 12.7 Effects on inflammation -- 12.8 Mechanisms of action -- 12.9 Applications in human health and clinical nutrition -- 12.10 References -- 13 Gangliosides, immunity, infection and inflammation -- 13.1 Introduction -- 13.2 Definition and description of gangliosides -- 13.3 Sources and intakes of gangliosides -- 13.4 Mechanisms of action of gangliosides -- 13.5 Effects of gangliosides on immune function.

13.6 Effects of gangliosides on inflammation -- 13.7 Conclusion and future trends -- 13.8 Acknowledgments -- 13.9 References -- 14 Plant foods and inflammatory processes -- 14.1 Introduction -- 14.2 Whole grain and refined grains -- 14.3 Dietary fibre -- 14.4 Vegetables and fruits -- 14.5 Soy -- 14.6 Nuts -- 14.7 Coffee and tea -- 14.8 Mechanisms contributing to the anti-inflammatory effects of plant foods -- 14.9 Conclusion -- 14.10 References -- 15 Flavonoids and immune function -- 15.1 Introduction -- 15.2 Structure, classification and sources of flavonoids -- 15.3 Bioavailability and metabolism of flavonoids -- 15.4 In vitro effects of flavonoids on cellular functions -- 15.5 Molecular mechanisms -- 15.6 Human intervention studies with flavonoids -- 15.7 Conclusion -- 15.8 Future trends -- 15.9 References -- 16 Immunomodulatory effects of mushroom β-glucans -- 16.1 Introduction -- 16.2 Introduction to β-glucans -- 16.3 Immunological activity of mushroom β-glucans -- 16.4 Immunomodulation by mushroom β-glucans as dietary components -- 16.5 Safety of dietary β-glucans -- 16.6 Conclusion and future trends -- 16.7 References -- 17 Modulation of inflammatory and immune responses by short-chain fatty acids -- 17.1 Introduction: physiology of short-chain fatty acids (SCFAs) -- 17.2 Short-chain fatty acids mechanisms of action -- 17.3 Effect of short-chain fatty acids on leukocyte function -- 17.4 Effect of short-chain fatty acids on inflammation -- 17.5 Perspectives of short-chain fatty acids and inflammation -- 17.6 Sources of further information -- 17.7 Acknowledgement -- 17.8 References -- 18 Long-chain fatty acids and inflammatory processes -- 18.1 Introduction -- 18.2 Importance of fatty acid composition for function of cells involved in inflammation -- 18.3 Lipid mediators produced from n-6 and n-3 fatty acids.

18.4 Effects of specific fatty acids on inflammation -- 18.5 Conclusion -- 18.6 References -- 19 Olive oil and immune function -- 19.1 Introduction -- 19.2 The effects of olive oil on various parameters of immune function -- 19.3 Olive oil-containing emulsions in clinical nutrition -- 19.4 Olive oil and inflammatory disease -- 19.5 The contribution of non-lipid components to the immunomodulatory effects of olive oil -- 19.6 Conclusion -- 19.7 References -- 20 The cell- and immune-modulating properties of glutamine -- 20.1 Introduction -- 20.2 Chemistry and physiology -- 20.3 Immune modulation -- 20.4 Cell modulation -- 20.5 Influence of glutamine on cell signalling and gene expression -- 20.6 Clinical studies with glutamine -- 20.7 Future trends -- 20.8 Conclusion -- 20.9 Sources of further information -- 20.10 References -- 21 Arginine and immune function -- 21.1 Introduction -- 21.2 Sources of arginine in the circulation -- 21.3 Utilization of arginine by multiple pathways -- 21.4 Roles of arginine in immune responses -- 21.5 Mechanisms by which arginine modulates immune function -- 21.6 Chemical forms and safety of arginine supplementation -- 21.7 Conclusion and future trends -- 21.8 Acknowledgments -- 21.9 References -- 22 Sulphur amino acids and immune functions -- 22.1 Introduction -- 22.2 Methionine metabolism -- 22.3 Cysteine synthesis and metabolism -- 22.4 S-adenosylmethionine metabolism -- 22.5 Sulphur amino acid requirements following injury or infection -- 22.6 Is supplementation with methionine and cysteine alone the best way forward? -- 22.7 Paracetamol (acetaminophen) overdose as a paradigm for sulphur amino acid supplementation -- 22.8 S-adenosylmethionine and infection -- 22.9 Sulphur amino acids and their effect on illnesses -- 22.10 Conclusion and future trends -- 22.11 References -- Part IV Nutrition, immunity and inflammation.

23 Adverse immune reactions to foods.