Vegan Gastronomy and Sustainable Health : Physiological Relationships and Nutritional Benefits

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  • 予約

Vegan Gastronomy and Sustainable Health : Physiological Relationships and Nutritional Benefits

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  • 製本 Hardcover:ハードカバー版／ページ数 420 p.
  • 言語 ENG
  • 商品コード 9781998511884

Full Description

Veganism has become a worldwide movement, transforming the food industry by reshaping the mainstream gastronomic culture. In the light of this current scenario, this new book, Vegan Gastronomy and Sustainable Health: Physiological Relationships and Nutritional Benefits, discusses the different aspects of this movement, providing a comprehensive idea about what veganism is, the impact of major food items on a vegan diet, and lastly the sustainable health benefits of vegan diets.

The book has been divided into five parts. The volume first expands on the definition of veganism, the phylogenetic history of a vegan diet, and its integration in human health. It goes on to discusses the impact of legumes in a vegan diet as a means of alternative protein source for animals. Chapters also the explore the "superfood" mushroom and its pivotal role in a vegan diet. The impact of veganism on sustainable health benefit, both as a part of a regular diet and as a recovery diet from critical ailments like COVID, cancer, etc., is discussed. The last part of the book discusses the critical role of different prebiotics and probiotics, nutraceuticals, and phyto-metabolites in a vegan diet while highlighting the dynamics of gut microbiome in a vegan diet.

This book will be an academically enriching and versatile experience for the global vegan community, professionals, students, researchers and industry experts of nutrition, food technology and home sciences, along with nursing and dietary professionals. Providing a plethora of information, it will help readers gain an in-depth knowledge of veganism and its sustainable health benefits. The volume will serve a pivotal reference for scientists, professors, researchers, growers, students, traders, and industry experts from the food industry, agriculture sectors, health and wellness industry, and academic sectors.

Contents

Preface PART I: VEGANISM 1. Veganism in Different Human Races 2. Phylogenetic History of Vegan Homo sapiens to Omnivores 3. Veganism and Integral Health PART II: LEGUMES IN VEGAN DIETS 4. Legumes: A Sustainable Source of Protein for Human Diets in Asian Countries 5. Legumes as an Alternative to Animal-Based Protein 6. Consideration of Leguminous Proteins: From the Traditional to the Unusual PART III: EDIBLE MUSHROOMS AND HEALTH BENEFITS 7. Role of Mushroom in Diet Toward Healthy Life 8. Edible Mushrooms: An Alternative Source of Nutritious Food and Their Health Benefits 9. Indigenous Mushroom Varieties and Their Nutritional Value in Rural West Bengal, India PART IV: VEGANISM AND SUSTAINABLE HEALTH 10. Vegan Diet as a Comprehensive Management Strategy for Cancer 11. Vegan to Vigor: Role of Plant-Based Diet in Post-Covid Recovery 12. Vegan Diet as a Tool to Combat Obesity PART IV: PREBIOTICS AND PROBIOTICS IN VEGAN DIET 13. Plant-Based Essential Fatty-Acids and Ketogenic Vegan Diets 14. Health Benefits of Prebiotics in Vegan Diets 15. Vegan Diet Practice and Its Influence on Human Gut Microbiome: A Review Index