Functional Properties of Camel Milk

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk is provided. The proposed mechanisms behind these bioactive components and potential health claims are explained. This chapter also describes camel milk composition, nutritional value, production and population. The current available information in the literature on camel milk is not abundant. More research is needed to give better understanding on functional properties of camel milk.

Functional Foods of the Indian Subcontinent

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

Health Promoting Effects of Kimchi

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.

Lentils (Lens culinaris, L.)

Lentils have been part of human diet from ancient times. This chapter focuses on the nutritional composition, presence of bioactive substances, antioxidants and health rendering properties of lentils. Recent definitions have considered lentils as a prophylactic and therapeutic functional food due to its considerable content of essential macronutrients, namely functional proteins and carbohydrates, and essential micronutrients, as well as bioactive phytochemicals such as phytates and polyphenols. Indeed, the presence of an impressive arsenal of secondary metabolites, minerals and bioactive constituents in lentils have shown to be promising contributors in the management and prevention of several human chronic diseases, attributed to their anticarcinogenic, hypoglycemic, hypocholesterolemic and blood-pressure lowering properties.

New Herbal Approaches for the Treatment of Diabetic Kidney Diseases and Its Therapeutic Implications

Diabetic Kidney Diseases (DKD) is a very serious complication of diabetes. There is recent steep rise in the prevalence of metabolic syndrome and DKD worldwide. Factors responsible for intraglomerular hypertension include activation of various vasoactive systems, polyol pathway, oxidative stress, inflammation and protein kinase C. Sodium-Dependent Glucose Co-Transporter (SGLT-2) inhibitors, DPP-IV (Dipeptidyl peptidase-4) inhibitors are being develop to manage the hyperglycemia and oxidative stress induced inflammatory cascade. Herbal drugs have gained increasing popularity; are complex mixtures of polyphenols and phytochemicals from any raw or processed part of a plant, including leaves. Herbal drugs in this modern era are preferred due to its lesser side effects. Various preparations are presently used for ameliorating the effect of DKD. Since, medicinal plants have been reported to affect various metabolic receptors, enzymes and signaling cascade. Above book chapter explains the involvement of different phytochemicals in biological pathway associated with the kidney damage.

Millets as an Integral Part of Nutritional Diet in India

Millets are small grained cereals belonging to the family Gramineae and they include major millets and minor millets. Millets are quite important from the point of food and nutritional security at regional and house hold level. In India's dry lands, they play a significant role in meeting food and fodder requirements of farming communities. Millets are found to have high nutritive value comparable and even superior to major cereals with respect to protein, energy, vitamins and minerals. They are also rich sources of phytochemicals and micronutrients. Since millet is gluten-free, it is an excellent option for the people who are suffering from atherosclerosis, diabetics and heart disease. In the face of increasing population and stagnant wheat and rice production, millets can be a promising alternative in solving the problem of food insecurity and malnutrition, because of their sustainability in adverse agro-climatic conditions. These crops have substantive potential in broadening the genetic diversity of the food basket and ensuring improved food and nutrition security.

Nutrigenomics and Nutrigenetics and the Medicinal Values of Vegetables and Fruits

Since the accomplishment of the human genome sequencing project by March 25, 2003, nutritionists, biochemists, and modern genome epidemiologists became involved in genome-based nutritional research studies. In fact, the completion of a high-quality, comprehensive sequencing of the human genome derived from the discovery of the double-helical structure of the DNA became a landmark event that has influenced several realms of academic research disciplines and their applications to maximize public health and minimize harm to health care consumers.

Health Determinants

The starting point of this chapter is the Lalonde health model, which takes into account the influence of non-medical factors upon human health. As it turns out, health services contribute to good health to a lesser extent than human behavior and genetic background. Since lifestyle choices and behavior prove to affect human health significantly – both as improvement or deterioration – nutrition habits determine some of the most severe illnesses that health care systems must deal with, also augmenting the burden of disease. This chapter aims at emphasizing the impact of nutrition on individual and societal health using a varied range of indicators regarding food consumption habits among various populations of the EU Member States within the wider context of economic development (GDP/capita, Actual Individual Consumption, access to basic utilities – drinkable water and sewage systems, standards of living etc.).

Accepting a New Nano-Tech-Based Technology in the Fruit Storage Industry

Nanotechnology is increasingly being employed in the areas of food production and packaging. While there exists considerable research that analyses consumer trust and perception of nanotechnology use in the food sector, the B2B sector has widely been neglected. This research project analyzes the influence of perceived quality and psychological factors in adopting a new nano-based technology that increases storage life of fruits and vegetables. The research context is Iran and neighboring countries. The results show that customer acceptance of using nanotechnology is influenced by both quality dimensions (performance, features, reliability, conformance, durability, serviceability, aesthetics, perceived quality) and psychological dimensions such as perceived risk and trust. The research also reveals individual differences in accepting nano-technology, depending on the function held by the employee. The authors interpret the results from a culture perspective.

New Horizons of Nanotechnology in Agriculture and Food Processing Industry

This chapter addresses the potential application of nanotechnology in various areas of agriculture and food processing sector. Nanotechnology is an exciting and fast developing field which aims to generate new materials and devices with wide range of applications. Nanotechnology is capable to solve the very complex set of engineering and scientific challenges in the agriculture and processing industry. Nanotechnology has great potential in providing novel and improved solutions to many challenges facing agriculture and food sector. Nanotechnology based products and its applications in agriculture include nano-fertilizers, nano-herbicides, nano-pesticides, recalcitrant contaminants from water, nano-scale carriers, nan-osensors, veterinary care, fisheries and food processing etc. Nanotechnology revolutionized the agriculture and food industry by innovation new techniques such as: precision farming techniques, more efficient and targeted use of inputs, disease detection and control, withstand environmental pressures and effective systems for processing and packaging.