FUNCTIONAL FOODS, AGEING AND DEGENERATIVE DISEASE
REGULATORY CONTEXT IN THE EU INTRODUCTION: THE EU AND FOOD LEGISLATION THE REGULATION OF NOVEL FOODS AND NOVEL INGREDIENTS IN THE EU EU FOOD LAW AND REGULATION OF FOOD HEALTH CLAIMS NATIONAL INITIATIVES TO REGULATE FOOD HEALTH CLAIMS APPROVAL AND SUBSTANTIATION OF HEALTH CLAIMS MEDICINAL PRODUCTS AND EU LEGISLATION REFERENCES DIET AND THE PREVENTION OF DEGENERATIVE DISEASE INTRODUCTION: EPIDEMIOLOGICAL STUDIES AND THE INFLUENCE OF DIET IN EARLY LIFE FOETAL AND NEONATAL NUTRITIONAL REQUIREMENTS THE EFFECTS OF SUPPLEMENT INTAKE THE ROLE OF FUNCTIONAL FOODS: NUTRITION DURING PREGNANCY AND INFANCY SAFETY CONCERNS OF FUNCTIONAL FOODS FUTURE TRENDS SOURCES OF FURTHER INFORMATION AND ADVICE CONTENTS NEW FUNCTIONAL FOODS FOR AGE-RELATED DISEASES INTRODUCTION: THE MEDITERRANEAN DIET AND HEALTHY LIVING MEDITERRANEAN FOODS AND THEIR FUNCTIONAL PROPERTIES THE FUNCTIONAL PROPERTIES OF MEDITERRANEAN HERBS, SPICES AND WILD GREENS DIET AND AGE-RELATED DISEASES METHODS OF IDENTIFYING AND ANALYSING PLANT EXTRACTS DEVELOPING SUPPLEMENTS FOR HEALTHY AGEING AND OTHER FUTURE TRENDS ACKNOWLEDGEMENT PART I BONE AND ORAL HEALTH DIET AND THE CONTROL OF OSTEOPOROSIS INTRODUCTION: DEFINITION AND EPIDEMIOLOGY OF OSTEOPOROSIS BONE GROWTH AND FACTORS AFFECTING BONE MASS DIETARY STRATEGIES FOR PREVENTING OSTEOPOROSIS: MINERALS DIETARY STRATEGIES FOR PREVENTING OSTEOPOROSIS: VITAMINS, PROTEINS AND LIPIDS PREVENTING OSTEOPOROSIS: THE IMPACT OF GENETIC VARIATION AND DIET CONCLUSIONS AND FUTURE TRENDS PHYTOESTROGENS AND THE CONTROL OF OSTEOPOROSIS INTRODUCTION OSTEOPOROSIS: PREVENTION AND TREATMENT MECHANISMS OF ACTION OF PHYTOESTROGENS IN BONE METABOLISM PHYTOESTROGEN ACTION ON BONE CELLS INVESTIGATING PHYTOESTROGEN ACTION ON BONE: ANIMAL AND HUMAN STUDIES CONCLUSIONS VITAMIN D FORTIFICATION AND BONE HEALTH VITAMIN D: SOURCES, METABOLISM, FUNCTION AND DEFICIENCY VITAMIN D FORTIFICATION AND OSTEOPOROSIS DIETARY INTAKE OF VITAMIN D STRATEGIES TO IMPROVE VITAMIN D SUPPLY FOOD FORTIFICATION: REDUCING DEFICIENCY DISEASES ISSUES IN VITAMIN D FORTIFICATION OF FOOD SOURCES OF FURTHER INFORMATION CALCIUM CITRATE (TCC) AND BONE HEALTH INTRODUCTION: BONE FORMATION AND CALCIUM FORTIFICATION CALCIUM CITRATE (TCC) AS A CALCIUM SUPPLEMENT MEASURING THE EFFECTIVENESS OF TCC TCC FORTIFICATION DIET, FUNCTIONAL FOODS AND ORAL HEALTH INTRODUCTION: KEY DIETARY FACTORS IN ORAL HEALTH THE EFFECTS OF AGEING ON ORAL HEALTH DIETARY STRATEGIES FOR ORAL HEALTH FUNCTIONAL FOODS FOR PROMOTING ORAL HEALTH SWEETENERS AND DENTAL HEALTH INTRODUCTION: THE RELATIONSHIP BETWEEN DENTAL CARIES AND DIETARY CARBOHYDRATES XYLITOL AND THE PREVENTION OF DENTAL CARIES THE RELATIONSHIP BETWEEN SUCROSE CONSUMPTION AND DENTAL CARIES PART II OBESITY NUTRIENT-GENE INTERACTIONS IN THE CONTROL OF OBESITY GENETIC INFLUENCES ON OBESITY NUTRIENT-SENSITIVE GENES NUTRIENT-GENE INTERACTION AND THE DEVELOPMENT OF OBESITY MANAGING OBESITY: DIETARY AND OTHER STRATEGIES NUTRITION, FAT SYNTHESIS AND OBESITY INTRODUCTION: FAT SYNTHESIS AND NUTRITION REGULATION OF GLYCOLYTIC/LIPOGENIC ENZYMES MOLECULAR MECHANISMS INVOLVED IN CONTROLLING GLYCOLYTIC/LIPOGENIC GENES IMPROVING LIPOGENESIS USING FUNCTIONAL FOODS ABBREVIATIONS SATIETY AND THE CONTROL OF OBESITY INTRODUCTION: SATIETY AND OBESITY FACTORS INFLUENCING SATIETY AND SATIATION THE IMPACT OF DIFFERENT FOOD COMPONENTS ON SATIETY DEVELOPING BIOMARKERS OF SATIETY FUTURE TRENDS: USING BIOMARKERS TO ASSESS WEIGHT-CONTROL FOODS PART III GUT HEALTH AND IMMUNE FUNCTION FUNCTIONAL FOODS FOR GUT HEALTH: AN OVERVIEW INTRODUCTION: THE HUMAN GUT THE STRUCTURE OF THE GUT AND ITS IMMUNE SYSTEM NUTRIENTS AND GUT FUNCTION NUTRIENTS AND THE GUT IMMUNE SYSTEM NUTRITION AND GUT HEALTH THE ROLE OF FUNCTIONAL FOODS IN PROMOTING GUT HEALTH ANALYSING GUT MICROFLORA MOLECULAR BASED METHODS FOR IDENTIFYING GUT MICRO-ORGANISMS METHODS OF CHARACTERISING HUMAN GUT MICROBIOTA USING DENATURING GRADIENT GEL ELECTROPHORESIS (DGGE) AND TEMPERATURE GRADIENT GEL ELECTROPHORESIS (TGGE) FOR CHARACTERISING MICROBIOTA DIETARY LIPIDS AND IMMUNE FUNCTION INTRODUCTION: THE IMMUNE SYSTEM IN HEALTH, DISEASE AND AGEING DIETARY FATTY ACIDS: NOMENCLATURE, SOURCES AND INTAKES FATTY ACID COMPOSITION OF IMMUNE CELLS AND THE IMMUNE FUNCTION: EICOSANOIDS DIETARY FATTY ACIDS AND IMMUNE FUNCTION: MECHANISMS OF ACTION OTHER MECHANISMS OF ACTION OF DIETARY FATTY ACIDS NOT INVOLVING EICOSANOIDS DIETARY FATTY ACIDS AND INFLAMMATORY DISEASES TARGETING THE IMMUNE FUNCTION AND INFLAMMATION: FATTY ACID-ENRICHED FUNCTIONAL FOODS IMPROVING GUT HEALTH IN THE ELDERLY SUCCESSIONAL DEVELOPMENT OF GASTROINTESTINAL MICROFLORA MODIFICATION OF THE GUT MICROFLORA: PROBIOTICS, PREBIOTICS AND SYNBIOTICS FACTORS AFFECTING GUT MICROFLORA IN OLD AGE IMMUNOSENESCENCE AND SUSCEPTIBILITY TO COLON CANCER IN OLD AGE CONCLUSION PROBIOTICS, PREBIOTICS AND GUT HEALTH INTRODUCTION: DEFINING PROBIOTICS AND PREBIOTICS TYPES OF PROBIOTICS AND PREBIOTICS AND THEIR INFLUENCE ON GUT HEALTH INVESTIGATING THE EFFECTIVENESS OF PROBIOTICS AND PREBIOTICS: THE CASE OF ANTIMICROBIAL FUNCTION IMPROVING THE EFFECTIVENESS OF PROBIOTICS AND PREBIOTICS IN OPTIMISING GUT HEALTH ACKNOWLEDGEMENTS PART IV CANCER ANTI-ANGIOGENIC FUNCTIONAL FOOD, DEGENERATIVE DISEASE AND CANCER INTRODUCTION: MECHANISMS OF DEGENERATIVE DISEASE GENETIC/ENDOGENOUS RISK FACTORS ENVIRONMENTAL/EXOGENOUS RISK FACTORS ANGIOGENESIS, BODY FUNCTION AND DEGENERATIVE DISEASE ANTI-ANGIOGENIC FUNCTIONAL FOOD COMPOUNDS SYNBIOTICS AND COLON CANCER INTRODUCTION: PROBIOTICS, PREBIOTICS AND SYNBIOTICS GUT MICROFLORA COLON CANCER RISK FACTORS AND PREVENTION OF COLON CANCER SCREENING OF COLORECTAL CANCERS DIAGNOSIS AND TREATMENT OF COLORECTAL CANCERS PRE- PRO- AND SYNBIOTIC INFLUENCES ON COLON CARCINOGENESIS PREDICTING TUMOUR FORMATION: BIOMARKERS 19 10 REFERENCES IDENTIFYING ANTIMUTAGENIC CONSTITUENTS OF FOOD METHODS FOR IDENTIFYING ANTIMUTAGENIC CONSTITUENTS IN FOODS LIMITATIONS OF METHODS FOR IDENTIFYING ANTIMUTAGENIC COMPOUNDS GLUCOSINOLATES AND THE PREVENTION OF CANCER THE ROLE OF GLUCOSINOLATES IN THE PREVENTION OF CANCER MECHANISMS OF ACTION DIETARY FIBER AND THE PREVENTION OF CANCER INTRODUCTION: DEFINING DIETARY FIBER THE RELATIONSHIP BETWEEN DIETARY FIBER INTAKE AND CANCERS OF THE GASTROINTESTINAL TRACT EPIDEMIOLOGICAL EVIDENCE ON THE PROTECTIVE ROLE OF DIETARY FIBER DIETARY FIBER AND HORMONALLY RELATED CANCERS CLINICAL STUDIES OF THE PROTECTIVE ROLE OF DIETARY FIBER THE RELATIONSHIP BETWEEN DIETARY FIBER INTAKE AND DIFFERENT CANCERS PHYTOESTROGENS AND THE PREVENTION OF CANCER PHYTOESTROGENS IN FOOD: THE EFFECTS OF FOOD PROCESSING AND STORAGE THE ROLE OF PHYTOESTROGENS IN THE PREVENTION OF DIFFERENT CANCERS MECHANISMS OF ACTION OF PHYTOESTROGENS FOOD PHENOLICS AND CANCER CHEMOPREVENTION FUNCTIONAL PROPERTIES OF PLANT PHENOLICS AND POLYPHENOLICS THE ROLE OF PHENOLIC COMPOUNDS IN THE PREVENTION OF CANCER VITAMINS AND THE PREVENTION OF CANCER THE ROLE OF VITAMINS IN THE PREVENTION OF CANCER PROBIOTICS IN INFLAMMATORY BOWEL DISEASE MANAGING INFLAMMATORY BOWEL DISEASE: THE ROLE OF PROBIOTICS ANALYSING THE EFFECTIVENESS OF PROBIOTICS IN INFLAMMATORY BOWEL DISEASE SOURCE OF FURTHER INFORMATION ASSESSING THE EFFECTIVENESS OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN PREVENTING DISEASE INTRODUCTION: DIET AND GASTROINTESTINAL DISEASES DEFINITIONS OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS SAFETY ISSUES IN THE USE OF PROBIOTICS AND PREBIOTICS METHODS FOR DETERMINING MODE OF ACTION AND EFFECTIVENESS EVIDENCE FOR THE EFFECTS OF PRO-, PRE- AND SYNBIOTICS ON ACUTE AND CHRONIC DISEASES