Publisher's Synopsis
The development of functional foods is essential to prevention and management of numerous diseases and health conditions. Bioactive compounds in foods have been gaining interest as chronic non-communicable diseases such as cardiovascular diseases and cancer make up an increasing share of the global disease burden. With the increased longevity and improvement in global living standards, these "diseases of affluence" are now widespread in both developed and developing nations. Indeed, cardiovascular diseases such as atherosclerosis and its complications are now the leading cause of mortality and morbidity worldwide, closely followed by various cancers. Increased life spans have also meant corresponding increase in aging-related diseases in both developing and developed nations which may overwhelm their health care systems. Although atherosclerosis, cancers, and aging-related diseases can have diverse etiologies, they share many underlying pathological mechanisms including abnormalities in inflammatory responses and oxidative stress. Thus targeting of the common pathological pathways has gained increasing attention in recent years for both prevention and treatment of chronic diseases. Chronic diseases such as atherosclerosis and cancer are now the leading causes of morbidity and mortality worldwide. Inflammatory processes and oxidative stress underlie the pathogenesis of these pathological conditions. Bioactive compounds found in fruits and vegetables can have anti-oxidant, anti-inflammatory, and anti-carcinogenic effects and can be protective against various diseases and metabolic disorders. These beneficial effects make them good candidates for the development of new functional foods with potential protective and preventive properties. Bioactive Food as Dietary Interventions for Arthritis and Related Diseases discusses the various aspects of functional foods, bioactive compounds, and chronic diseases. This review summarizes the roles of various food-derived bioactive peptides in inflammation and oxidative stress and discuss the potential benefits and limitations of using these compounds against the burden of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. This compendium will be of valuable for nutritionists, dieticians, and biomedical researchers who study the effects of bioactive foods on arthritis and other inflammatory diseases; food scientists targeting health-related product development.
