Full Description
This book explores the vital role of proteins in human health through 40 in-depth chapters, organized into four comprehensive sections, which include "Introductory Concepts," "Foods of Animal Origin," "Foods of Plant Origin," and "Resources." The book delves into the biochemical processes behind protein metabolism and its influence on a wide range of health conditions. Aimed at educating readers on the diverse sources and types of protein, it provides valuable insights into how both plant and animal proteins contribute to disease prevention and overall wellness.
Features:
Chapters feature subsections titled "Effects of Other Proteins" to aid in comparative interpretation.
Each chapter contains a Mini Dictionary of Terms and Summary Points to facilitate clear understanding.
Highly illustrated with figures and multiple tables in each chapter.
Chapter contributors represent global coverage.
Plant and Animal Proteins in Health and Disease Prevention is written for nutritionists, food scientists, healthcare professionals, research scientists and practitioners, and policy makers. It is also practically designed for professors, students, and libraries.
Contents
Preface. Acknowledgements. About the Editor. Contributors. Chapter 1 Planetary Health and Animal and Plant Dietary Proteins. Chapter 2 Plant and Animal Protein Intake and Their Metabolic Differential Effects. Chapter 3 Dietary Plant and Animal Proteins and Satiety. Chapter 4 Role of Animal and Plant Protein on Child Health Outcomes. Chapter 5 Dietary Plant and Animal Protein-Phenolic Interactions: Effects of Gastrointestinal Digestion and Gut Microbiota. Chapter 6 Amino Acid Quality of Meat Proteins. Chapter 7 Animal Protein and Its Impact on Adiposity. Chapter 8 Red Meat Protein and Links with Disease: A Focus on Diabetes. Chapter 9 Animal Protein Intake and Cancer Risk. Chapter 10 Bovine Milk Proteins: A Compositional Profile. Chapter 11 Dairy Protein and the Risk of Non-Alcoholic Fatty Liver Disease. Chapter 12 Dairy Proteins and Metabolic Health: A Focus on Bioactive Peptides. Chapter 13 Dairy Protein and Gut Microbiota. Chapter 14 Dairy Proteins in the Diet and Skeletal Muscle Metabolism in Adults. Chapter 15 Antioxidant Peptides from Hydrolysis of Whey Protein. Chapter 16 Using Whey Protein Concentrate and Curcumin as a Combinational Approach. Chapter 17 Whey Protein and Impact on Obesity. Chapter 18 Use of Whey Protein in Children with Autism. Chapter 19 Fish Protein and Peptides: Impact on Health. Chapter 20 Amino Acid Score, Nitrogen-to-Protein Conversion Factor, and Digestibility of Edible Insect Proteins. Chapter 21 Cultivated Meat as a New Source of Sustainable Alternative Protein. Chapter 22 Soy Protein and Its Influence on Hepatic Inflammation in Non-Alcoholic Fatty Liver Disease (NAFLD). Chapter 23 Identifying the Anti-Cancer Components in Soy. Chapter 24 Soy Protein Supplementation: Effects on Prostate Cancer and Hormones in Males. Chapter 25 Effects of Soy Protein on Diabetes. Chapter 26 Soybean Proteins and Effects on Atherosclerosis: Modelling in ApoE Deficiency. Chapter 27 Soy Protein Ingestion and Its Effect on Organelles Involved in Skeletal Muscle Contraction after Exercise. Chapter 28 Pea (Pisum sativum L.) Protein and Its Effects on Human Health. Chapter 29 Pigeon Pea (Cajanus cajan) Protein and Potential in the Human Diet. Chapter 30 Chickpea (Cicer arietinum) Protein Hydrolysates as Functional Components: Potential Use in Type 2 Diabetes. Chapter 31 Gluten and Gluten-Free Diets. Chapter 32 Nutritional Aspects of Dietary Protein: Gluten-Free Diets and Vitamin Status—Focus on Vitamins D and B12. Chapter 33 Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Peptides in Vegetable Protein and Potential for Functional Foods. Chapter 34 Lupin as a Source of Dietary Protein in the Human Diet. Chapter 35 Protein Quality of Maize (Zea mays) Crop and Leaves. Chapter 36 Peanut Flour as a Food Protein Source. Chapter 37 Hemp Seed as a Novel Protein Source. Chapter 38 Cereal By-Products, Proteins, and Amino Acids for Human Consumption: A New Narrative. Chapter 39 Pulses as Sources of Protein: Considerations for Human Consumption. Chapter 40 Recommended Resources for Plant and Animal Proteins in Health and Disease Prevention. Index.
