Description
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research.Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.- Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues- Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health- Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
Table of Contents
PART I: WHEAT AND HEALTHSection A: Wheat Components in Disease Prevention: Overview1 Whole Wheat Pasta and Health2 Whole Grain and Phytate-Degrading Human BifidobacteriaSection B: Wheat in Commercial Animal Production3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry4 Whole Wheat in Commercial Poultry ProductionSection C: Wheat in Diabetes and Heart Disease Prevention5 Wheat Fiber in Postprandial Metabolic Profile and Health6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour7 Nutritive and Digestive Effects of Starch and Fiber in Whole WheatSection D: Wheat in Cancer Prevention8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic – True, False, Or Otherwise?9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer PreventionSection E: Gluten and Disease11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity12 Celiac Disease and its Therapy: Current Approaches and New Advances13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota14 Adverse Reactions to Gluten: Exploitation of Sourdough FermentationSection F: Wheat Fiber15 Antioxidant Properties of Wheat Bran against Oxidative Stress16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health19 Wheat Bran and Cadmium in Human HealthSection G: Wheat Toxicity20 Wheat Contaminants (Pesticides) and their Dissipation during ProcessingPART II: RICE AND OTHER WHOLE GRAINS IN HEALTHSection A: Overview of Rice and HealthA1 Nutrients and Rice Consumption21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification22 Rice Bran: A Food Ingredient with Global Public Health Opportunities23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations24 Rice Intake, Weight Change and Metabolic SyndromeA2 Rice in Diabetes Prevention and Treatment25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome26 Rice and Type 2 Diabetes27 Rice and the Glycemic IndexA3 Rice Toxicity and Toxic Contaminants28 Arsenic in Rice: Sources and Human Health Risk29 Arsenic in Rice-Based Infant Foods30 Inorganic Arsenic in Rice and Rice Bran: Health ImplicationsA4 Rice Fiber31 Apoptosis and Arabinoxylan Rice Bran32 γ-Oryzanol: An Attractive Bioactive Component from Rice Bran33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures34 Rice Bran Antioxidants in Health and Wellness35 Organic Rice Bran Oils in Health36 Fermented Rice Bran Attenuates Oxidative Stress37 Rice Bran Oil's Role in Health and CookingSection B: Novel Approaches to Bran and Whole Grains38 Amino Acid Production from Rice Straw Hydrolyzates39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content
