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
1. Planetary Health and Animal and Plant Dietary Proteins
2. Plant and animal protein intake and their metabolic differential effects
3. Plant and animal proteins in the diet and satiety
4. Role of animal and plant protein on child health outcomes
5. Dietary plant and animal protein-phenolic interactions: Effects of gastrointestinal digestion and gut microbiota
6. The amino acid quality of meat proteins
7. Animal protein and impact on adiposity
8. Red meat protein and links with disease: A focus on Diabetes
9. Animal protein intake and cancer risk
10. Bovine milk proteins: A compositional profile
11. Dairy protein and the risk of non-alcoholic fatty liver disease (NAFLD)
12. Dairy proteins and metabolic health: a focus on bioactive peptides
13. Dairy protein and gut microbiota
14. Dairy proteins in the diet and skeletal muscle metabolism in adults
15. Antioxidant peptides from hydrolysis of whey protein
16. Using whey protein concentrate and curcumin as a combinational approach
17. Whey Protein and Impact on Obesity
18. Use of Whey Protein in Children with Autism
19. Fish Protein and Peptides: Impact on Health
20. Amino acid score, nitrogen-to-protein conversion factor, and digestibility of edible insect proteins
21. Cultivated meat as a new source of sustainable alternative protein
22. Soy protein and its influence on hepatic inflammation in non-alcoholic fatty liver disease (NAFLD)
23. Identifying the Anti-Cancer Components in Soy
24. Soy protein supplementation: Effects on prostate cancer and hormones in males
25. Effects of Soy Protein on Diabetes
26. Soybean proteins and effects on atherosclerosis: modelling in ApoE-deficiency
27. Soy protein ingestion and its effect on organelles involved in skeletal muscle contraction after exercise
28. Pea (Pisum Sativum L.) Protein and Its Effects on Human Health
29. Pigeon pea (Cajanus cajan) protein and potential in the human diet
30. Chickpea (Cicer arietinum) protein hydrolysates as functional components: Potential use in type 2 diabetes
31. Gluten and Gluten-Free Diets
32. Nutritional Aspects of Dietary Protein
33. Dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in vegetable protein and potential for functional foods
34. Lupin as a source of dietary protein in the human diet
35. Protein quality of maize (Zea mays) crop and leaves
36. Peanut flour and use in foods as a protein supplement
37. Hemp seed as a novel protein source
38. Cereal by-products, proteins and amino acids for human consumption: a new narrative
39. Pulses as sources of protein: Considerations for human consumption
40. Recommended Resources for Plant and Animal Proteins in Health and Disease
