This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage “we are what we eat” needs to be modified to “we eat what we are”.

Nutrition and diet play a crucial role in sustaining good health throughout human lives. Food provides us with essential nutrients involved in many physiological activities and biological processes in the body including growth and development, metabolism, immune function, and overall well-being. Nutrition and Diet in Health: Principles and Applications reviews and discusses the issues related to the roles of nutrition and diet in human health and diseases. The book contains two sections – one section features principles, the other, covers applications. Part I provides information on sustainable use of nutrition and diets in health and diseases; advanced biotechnological approaches to improve nutritional content of food; trace elements in nutrition; drug and nutrient interactions; functional foods and nutraceuticals in health maintenance; and biomarkers of functional foods and nutraceuticals in health maintenance. Part II discusses the significance of nutrition in selected human diseases, including cardiovascular diseases, cancer, infection, neurodegenerative diseases, and metabolic co-morbidities. It also discusses optimal nutrition for wellness, fitness, pregnancy, mental health, aging, and longevity. Features Molecular and cellular-based research findings on the principles and applications of nutrition and diet in health Roles of nutritional agents in the pathogenesis of human diseases Underlying mechanisms that govern activities and strategies to prevent pathological conditions using nutritional agents Nutrition and Diet in Health: Principles and Applications is suitable for academia and scientists, enhances knowledge of students in healthcare and areas of biological sciences.

The third edition of the definitive international reference book on all aspects of the medical care of older persons will provide every physician involved in the care of older patients with a comprehensive resource on all the clinical problems they are likely to encounter, as well as on related psychological, philosophical, and social issues.

This book focuses on the three most important aspects of ageing research: nutrition, physical exercise and epigenetics. The contributors discuss ways that age-related epigenetic imprints such as DNA methylation and histone acetylation are modified by these two interventions. The emphasis on epigenetics helps to illuminate the underlying mechanisms of anti-ageing interventions, as ageing and disease are predominately epigenetic phenomena. Among the highlights are chapter-length discussion of such topics as: how anti-inflammatory action of calorie restriction underlies the retardation of ageing and age-related diseases (Chapter 3); epigenetic modification of gene expression by exercise (Chapter 5); the role of functional foods and their bioactive components in bone health (Chapter 8); and an account of the first decade of a study of calorie restriction in nonhuman primates, conducted by the National Institute on Ageing.

Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource. - Includes case studies, points-of-view, literature reviews, recent developments, data and methods - Explores intrinsic and extrinsic motivators for consumer purchasing behaviors - Covers each aspect of "Seed to Patient" pathway

The general plan of this volume, Nutritional Approaches to Aging Research is for each chapter to present first a reasonably succinct state-of-the-art appraisal of present knowledge in the particular field or problem covered. This will vary considerable depending on the subject matter. Following this, each chapter will focus on the problems and pitfalls, both conceptual and technological, of work in the particular field and, no less important, present some of the opportunities and implications of work in that particular area.

This state-of-the-art review on longevity focuses on centenarians, studied as a model of positive biology. The extraordinary rise in the elderly population in developed countries underscores the importance of studies on ageing and longevity in order to decrease the medical, economic and social problems associated with the increased number of non-autonomous individuals affected by invalidating pathologies. Centenarians have reached the extreme limits of human life span. Those in relatively good health, who are able to perform their routine daily tasks, are the best examples of extreme longevity, representing selected individuals in which the appearance of major age-related diseases – including cancer and cardiovascular diseases – has been consistently delayed or avoided. The relationship between causality and chance is an open discussion topic in many disciplines. In particular, ageing, the related diseases, and longevity are difficult to define as a consequence of causality, chance or both. Discussing the relevance of these different factors in the attainment of longevity, the book gathers contributions on genetic, epigenetic and phenotypic aspects of centenarians. The “positive biology” approach is applied to clarify the causes of positive phenotypes, as well as to explain the biological mechanisms of health and well-being with the aim of preventing and/or reducing frailty and disability in the elderly.

Aging is one of those subjects that many biologists feel is largely unknown. Therefore, they often feel comfortable offering extremely facile generalizations that are either unsupported or directly refuted in the experimental literature. Despite this unfortunate precedent, aging is a very broad phenomenon that calls out for integration beyond the mere collecting together of results from disparate laboratory organisms. With this in mind, Part One offers several different synthetic perspectives. The editors, Rose and Finch, provide a verbal synthesis of the field that deliberately attempts to look at aging from both sides, the evolutionary and the molecular. The articles by Charlesworth and Clark both provide population genetic perspectives on aging, the former more mathematical, the latter more experimental. Bell takes a completely different approach, arguing that aging may not be the result of evolutionary forces. Bell's model instead proposes that aging could arise from the progressive deterioration of chronic host pathogen interactions. This is the first detailed publication of this model. It marks something of a return to the type of aging theories that predominated in the 1950's and 1960's, theories like the somatic mutation and error catastrophe theories. We hope that the reader will be interested by the contrast in views between the articles based on evolutionary theory and that of Bell. MR. Rose and C. E. Finch (eds. ), Genetics and Evolution of Aging, 5-12, 1994. © 1994 Kluwer Academic Publishers. The J aniform genetics of aging 2 Michael R. Rosel & Caleb E.