LEADER 00000cam a2200721Ii 4500 001 on1101966543 003 OCoLC 005 20200717185045.3 006 m o d 007 cr cnu|||unuuu 008 190521t20192019enka ob 001 0 eng d 015 GBB990305|2bnb 016 7 019403165|2Uk 019 1102417270|a1117876712 020 9781788017794|q(electronic book) 020 178801779X|q(electronic book) 020 9781788013833|q(electronic book) 020 1788013832|q(electronic book) 020 |z9781788012133 020 |z1788012135 035 (OCoLC)1101966543|z(OCoLC)1102417270|z(OCoLC)1117876712 037 5149:5001|bRoyal Society of Chemistry|nhttp://www.rsc.org/ spr 040 N$T|beng|erda|epn|cN$T|dEBLCP|dN$T|dUKRSC|dUIU|dUKMGB |dOCLCF|dOCLCQ|dUKAHL|dOCLCQ|dITD|dSFB 049 RIDW 050 4 TX556.E4|bE34 2019 072 7 HEA|x010000|2bisacsh 072 7 HEA|x012000|2bisacsh 072 7 HEA|x020000|2bisacsh 072 7 MED|x076000|2bisacsh 082 04 613.2775|223 090 TX556.E4|bE34 2019 245 00 Eggs as functional foods and nutraceuticals for human health /|cedited by Jianping Wu. 264 1 London :|bRoyal Society of Chemistry,|c[2019] 264 4 |c©2019 300 1 online resource (xv, 406 pages) :|billustrations (some color). 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Food chemistry, function and analysis ;|v14 504 Includes bibliographical references and index. 505 0 Intro; halftitle; Series Editor; Title; Copyright; Preface; Contents; Chapter 1 Eggs as Part of a Healthy Eating Pattern 1; 1.1 Introduction; 1.2 Dietary Recommendations Concerning Eggs; 1.2.1 Introduction; 1.2.2 Dietary Recommendations from 1950 to 2010; 1.2.3 Dietary Recommendations 2010-2015; 1.3 Egg Consumption in the United States; 1.3.1 Introduction; 1.3.2 Dietary Trends of Eggs; 1.3.3 The Cholesterol Association; 1.4 Egg Consumption and Cardiovascular Disease; 1.4.1 Introduction; 1.4.2 Epidemiological Data; 1.4.3 Clinical Research; 1.4.4 Recommendations Lack Support 505 8 1.5 Positive Health Benefits1.5.1 Introduction; 1.5.2 Eggs as a Protein Source; 1.5.3 Eggs and Satiety; 1.5.4 Eggs and Choline; 1.6 Modified Eggs and the Diet; 1.6.1 Introduction; 1.6.2 Eggs and Vitamin D Fortification; 1.7 Conclusion and Discussion; References; Chapter 2 Eggs are a Natural Functional Food 22; 2.1 Introduction; 2.2 Eggs and Carotenoids (Lutein and Zeaxanthin); 2.2.1 Plasma Concentrations of Lutein and Zeaxanthin; 2.2.2 Antioxidant Properties of Lutein and Zeaxanthin; 2.2.3 Anti- inflammatory Properties of Lutein and Zeaxanthin; 2.3 Eggs and Choline; 2.3.1 Introduction 505 8 2.3.2 Neurological Function2.3.3 Lipid Metabolism; 2.3.4 Choline and TMAO; 2.4 Eggs and Protein; 2.4.1 Introduction; 2.4.2 Egg Protein and Skeletal Muscle Health; 2.4.3 Egg Proteins, Immunity and Other Protective Effects; 2.4.4 Egg Protein, Satiety and Weight Loss; 2.5 Conclusions; References; Chapter 3 Egg Consumption for Appetite Control and Body Weight Regulation 40; 3.1 Introduction; 3.2 Appetite Regulation; 3.2.1 Gut-Brain Axis and Appetite; 3.2.2 Current Treatments for Appetite; 3.3 Protein Diet and Satiety; 3.4 High-egg-protein Diet and Satiety 505 8 3.4.1 Effect of High-egg-protein Diet on Appetite Control3.4.2 Effect of High-egg-protein Diet on the Regulation of Body Weight and Body Composition; 3.5 Conclusion and Future Research; References; Chapter 4 Egg Consumption and Cardiometabolic Health 60; 4.1 Introduction; 4.2 Egg Consumption, Traditional CVD Risk Factors and Atherogenic LDL Particles; 4.2.1 Egg Consumption in Individuals with MetS or Type 2 Diabetes; 4.2.2 Egg Consumption in Healthy Individuals; 4.3 Egg Consumption and Endothelial Function; 4.3.1 Egg Consumption in Individuals with or at Risk of CVD 505 8 4.3.2 Egg Consumption in Healthy Individuals4.4 Egg Consumption and Inflammation; 4.4.1 Egg Consumption in Individuals at Risk of CVD or with Type 2 Diabetes; 4.4.2 Egg Consumption in Healthy Individuals; 4.5 Egg Consumption and TMAO; 4.6 Conclusions; Acknowledgements; References; Chapter 5 Food for Thought -- Eggs and Neurocognition 83; 5.1 Nutrition and Cognitive Neuroscience; 5.2 Current Research on Whole Eggs and Cognition; 5.3 The Incredible, Edible Choline Powerhouse; 5.3.1 Choline in Placental Health; 5.3.2 Neurological Birth Defects; 5.3.3 Prenatal and Child Cognitive Development 520 Often described as 'nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties. 588 0 Description based on online resource, title from digital title page (Ebook Central, viewed on June 10, 2020). 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Eggs.|0https://id.loc.gov/authorities/subjects/sh85041229 650 7 Eggs.|2fast|0https://id.worldcat.org/fast/903849 655 4 Electronic books. 700 1 Wu, Jianping|c(Professor),|0https://id.loc.gov/authorities /names/no2019136261|eeditor. 776 08 |iPrint version :|z9781788012133 830 0 Food chemistry, function and analysis ;|0https:// id.loc.gov/authorities/names/n2017190223|vno. 14. 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2139192|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 00 |d20200727|cEBSCO|tEBSCOebooksacademic NEW June-July 17 7032|lridw 994 92|bRID