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BestsellerE-book

Title Eggs as functional foods and nutraceuticals for human health / edited by Jianping Wu.

Publication Info. London : Royal Society of Chemistry, [2019]
©2019

Item Status

Description 1 online resource (xv, 406 pages) : illustrations (some color).
Physical Medium polychrome
Description text file
Series Food chemistry, function and analysis ; 14
Food chemistry, function and analysis ; no. 14.
Bibliography Includes bibliographical references and index.
Contents 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
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
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
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
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
Summary 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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Eggs.
Eggs.
Genre/Form Electronic books.
Added Author Wu, Jianping (Professor), editor.
Other Form: Print version : 9781788012133
ISBN 9781788017794 (electronic book)
178801779X (electronic book)
9781788013833 (electronic book)
1788013832 (electronic book)
9781788012133
1788012135