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Nutritional Management and Metabolic Aspects of Hyperhomocysteinemia

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Nutritional Management and Metabolic Aspects of Hyperhomocysteinemia/ edited by Mostafa I. Waly.
其他作者:	Waly, Mostafa I.
面頁冊數:	XV, 274 p. 23 illus., 12 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-3-030-57839-8
ISBN:	9783030578398

Nutritional Management and Metabolic Aspects of Hyperhomocysteinemia
Nutritional Management and Metabolic Aspects of Hyperhomocysteinemia[electronic resource] /edited by Mostafa I. Waly. - 1st ed. 2021. - XV, 274 p. 23 illus., 12 illus. in color.online resource.

Signaling Pathways of Hyperhomocystenemia and Oxidative Stress -- Hyperhomocysteinemia and Cancer: The Role of Natural Products and Nutritional Interventions -- Anti-inflammatory Role of Anthocyanins in the Prevention of Hyperhomocysteinemia-mediated Cardiometabolic Diseases -- Metabolic Role of Hyperhomocysteinemia in the Etiology of Chronic Diseases -- B-Vitamins Attenuates Preliminary Steps of Hyperhomocysteinemia and Colorectal Cancer -- Hyperhomocysteinemia, B-vitamins, and Coronary Artery Disease Risk -- Potential Role of Hyperhomocysteinemia in Prediabetes Etiology and Pathology -- Genetic Risk Factors in the Development of Hyperhomocysteinemia -- Hyperhomocysteinemia and Risk of Cervical Cancer -- Medical Aspects of Hyperhomocystinemia and Neurological Disorders -- Association between Hyperhomocysteinemia and Human Chronic Diseases -- Hyperhomocysteinemia and Risk of Atherosclerosis, Cardiovascular Disease and Cancer: A Concise Update -- The Causative Mechanisms of Hyperhomocysteinemia and Obesity -- The Importance of Obesity as a Risk Factor for Hyperhomocysteinemia: An Overview -- Potential Role of Functional Foods and Antioxidants in relation to Oxidative stress and Hyperhomocysteinemia -- Nutritional Management of Hyperhomocysteinemia -- Antioxidants and Therapeutic Options of Hyperhomocysteinemia -- The Effects of B-vitamins, Dietary Bioactive Agents and Functional Foods on Hyperhomocysteinemia -- Bioactive Agents as a Novel Therapy of Hyperhomocysteinemia -- Diet and Hyperhomocysteinemia Prevention -- Nutritional Deficiencies and Hyperhomocysteinemia.

Elevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood. Clinical trials continue to support the notion that hyperhomocysteinemia is involved in the pathogenesis of oxidative stress and its associated impairment of cellular redox status. Antioxidants, phytochemicals, and bioactive agents are thought to be associated with the reduction of oxidative stress and reducing risk of chronic diseases, yet their role in preventing hyperhomocysteinemia-mediated oxidative stress has not been well covered in the literature. Nutritional Management and Metabolic Aspects and of Hyperhomocysteinemia comprehensively covers the nutritional-based intervention for combating hyperhomocysteinemia-mediated oxidative stress, metabolic regulation of homocysteine-dependent transulfuration and transmethylation pathways, and the identification of novel biomarkers for early diagnosis of hyperhomocysteinemia. The main goal of this text is to address the biochemical and nutritional aspects of hyperhomocysteinemia in relation to increasing risk of chronic diseases, providing insight into the etiology of hyperhomocysteinemia and covering new research on the effective reduction and management of hyperhomocysteinemia-associated chronic diseases. For researchers seeking a singular source for the understanding of the biochemical aspects and nutrition-based combat of hyperhomocysteinemia, its risk factors, preventive measures, and possible treatments currently available, this text provides all of the important needed information in up-to-date and comprehensive form.

ISBN: 9783030578398

Standard No.: 10.1007/978-3-030-57839-8doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: RM214-258

Dewey Class. No.: 616.2

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