Bioactive food as dietary interventions for arthritis and related inflammatory diseases /

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Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases, Second Edition is a valuable scientific resource that focuses on the latest advances in bioactive food research and the potential benefit of bioactive food choice on arthritis. Written by experts from around the world,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Watson, Ronald R. (Ronald Ross) (Editor ), Preedy, Victor R. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, [2019]
Edición:Second edition.
Colección:Bioactive foods in chronic disease states.
Temas:
Arthritis > Diet therapy.
Arthritis > Nutritional aspects.
Bioactive compounds.
Arthritis > diet therapy
Inflammation > diet therapy
Functional Food
Nutrition Therapy > methods
Phytochemicals > therapeutic use
Compos�es bioactifs.
HEALTH & FITNESS > Diseases > General.
MEDICAL > Clinical Medicine.
MEDICAL > Diseases.
MEDICAL > Evidence-Based Medicine.
MEDICAL > Internal Medicine.
Arthritis > Diet therapy
Arthritis > Nutritional aspects
Bioactive compounds
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases; Copyright; Contents; Contributors; Acknowledgments; Section A: Overview and Background on Diet and Arthritis/Inflammation Modifications; Chapter 1: Foods and Arthritis: An Overview; 1. Arthritis; 2. Prevalence of Arthritis; 3. Foods and Arthritis; 4. The Role of Diet in Arthritis; 5. Foods That Avoid in Arthritis; 5.1. High-Calorie Foods; 5.2. Foods Cooked at High Temperature; 5.3. Food Sensitivities; 5.4. High-Purine Foods and Alcohol; 5.5. Butter; 5.6. Beef; 5.7. Candy
  • 5.8. Nightshade Vegetables6. Food Ingredients That Can Cause Inflammation and Arthritis; 6.1. Sugar; 6.2. Saturated Fats; 6.3. Transfats; 6.4. Omega 6 Fatty Acids; 6.5. Refined Carbohydrates; 6.6. Monosodium Glutamate; 6.7. Gluten and Casein; 6.8. Aspartame; 6.9. Alcohol; 7. Best Foods for Arthritis; 7.1. Fruits; 7.1.1. Mango; 7.1.2. Tart Cherries; 7.1.3. Strawberries; 7.1.4. Red Raspberries; 7.1.5. Avocado; 7.1.6. Watermelon; 7.1.7. Grapes; 7.1.8. Pomegranate; 7.2. Vegetables; 7.2.1. Dark Green Leafy Vegetables; 7.2.2. Sweet Potatoes, Carrots, Red Peppers, and Squash
  • 7.2.3. Red and Green Peppers7.2.4. Onions, Garlic, Leeks and Shallots; 7.2.5. Olives; 7.3. Fish; 7.3.1. Omega-3 Fatty Acid; 7.3.1.1. Farm-Raised, or Wild-Caught?; 7.4. Grains; 7.4.1. Proinflammatory Grains; 7.4.2. Better Grain Choices; 7.5. Nuts and Seeds; 7.5.1. Walnuts; 7.5.2. Peanuts; 7.5.3. Almonds; 7.5.4. Pistachios; 7.5.5. Flaxseed; 7.5.6. Chia Seeds; 7.6. Spices; 7.6.1. Garlic; 7.6.2. Turmeric; 7.6.3. Ginger; 7.6.4. Cinnamon; 7.6.5. Chili; 7.7. Oils; 7.7.1. Olive Oil; 7.7.2. Grapeseed Oil; 7.7.3. Walnut Oil; 7.7.4. Avocado Oil; 7.7.5. Canola Oil; 7.7.6. Soybean Oil; 7.8. Beverages
  • 7.8.1. Tea7.8.2. Coffee; 7.8.3. Milk; 7.8.4. Juices; 7.8.5. Smoothies; 7.8.6. Alcohol; 7.8.7. Water; References; Chapter 2: Probiotics for the Management of Rheumatoid Arthritis; 1. Introduction; 2. Rheumatoid Arthritis; 3. Probiotics; 4. RA and Gut Bacteria; 5. RA and Oral Bacteria; 6. Probiotics as RA Therapy; 6.1. Lactobacillus casei; 6.2. Lactobacillus helveticus; 6.3. Lactobacillus plantarum; 6.4. Lactobacillus plantarum and Lactobacillus brevis; 6.5. Lactobacillus rhamnosus; 6.6. Bacillus coagulans; 6.7. Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum
  • 6.8. Lactobacillus rhamnosus and Lactobacillus reuteri7. Limitations of Current Research; 8. Conclusion; References; Chapter 3: Integrative and Complementary Medicine Use in Adults With Chronic Lower Back Pain, Neck Pain, and Arthritis/Mu ... ; 1. Introduction; 2. Costs, Quality of Life, and Patient Satisfaction With CAM; 3. Trends in CAM Usage for Treating Lower Back Pain; 4. Trends in CAM Usage for Treating Neck Pain; 5. Trends in CAM Usage for Treating Musculoskeletal Diseases; 6. Trends in CAM Usage for Treating Arthritis; 7. Summary of Our Previous Research; 8. Discussion

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