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Food as Medicine $260.00
Editors: M. Mohamed Essa (Sultan Qaboos University, Oman, and Mushtaq A. Memon, Washington State University, Pullman, WA, USA)
Book Description:
There is currently a growing body of evidence that supplementing the human diet with natural products is of major benefit for human health and well-being. Nowadays, the use of complementary or alternative medicine, functional food and especially the consumption of natural products, has been increasing rapidly worldwide, mostly because of their supposed less frequent side effects. Both in conventional and traditional medicines, food and natural products continue to provide valuable therapeutic agents. The issues regarding the efficacy and safety of currently available modern medicine agents have prompted the search for safer and more effective alternatives. This book contains a comprehensive collection of the beneficial features of fruits, vegetables, nuts and medicinal plants and herbs, against various diseases and how they should be utilized to obtain all their qualities and benefits. (Imprint: Nova Biomedical)

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Book Reviews
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This book has been reviewed by the following people:

M.T. Ravi Subbiah, Professor Emeritus, Department of Internal Medicine, University of Cincinnati College of Medicine. To read the review, click here.

Richard E. Palmquist, DVM, President, American Holistic Veterinary Medical Foundation. To read the review, click here.

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Table of Contents:
Forewords

Author Biography

Synopsis of the Book

Chapter 1. Foods as Antioxidants
(N. Saravanan, Annamalai University, Annamalainagar, Tamilnadu, India)

Chapter 2. Blueberries and Health Benefits
(Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju and Mushtaq A. Memon, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 3. Beneficial Effect of Fish Oil
(J. Shanthakumar, P. Arunagiri, K. Rajeshwaran, J. Manivannan and E. Balamurugan, Department of Biochemistry and Biotechnology, Annamalai University, Tamilnadu, India)

Chapter 4. Ginger: A Functional Herb
(Neeru Bhatt, Mostafa I. Waly, M. Mohamed Essa and Amanat Ali,
Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University,Al Khoud, Muscat, Sultanate of Oman)

Chapter 5. Nutritional and Medicinal Values Of Mushrooms
(Nallusamy Sivakumar, Department of Biology, College of Science, Sultan Qaboos University, Muscat, Sultanate of Oman)

Chapter 6. Health Benefits of Onion
(Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju, Manivasagam Tamilarasan and Annadurai Anandan, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 7. Health Benefits of Garlic (Allium sativum L.)
(Navdeep Singh, GADVASU, Punjab, India)

Chapter 8. The Potential Health Benefits of Honeysuckles
(Zhongjie Liu, Wuren Ma, Hong Dong, Mushtaq A. Memon, College of Veterinary Medicine, China Agricultural University, Beijing, PR China and others)

Chapter 9. The Potential Health Benefits of Almonds
(Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju, Mushtaq A. Memon, Tamilarasan Manivasagam
and Annadurai Anandhan, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 10. Medicinal Values of Curcumin
(AR. Mullaicharam, Oman Medical College, Muscat, Sultanate of Oman)

Chapter 11. Emblica officinalis (Amla) as Medicine
(Faruck L. Hakkim, M. Mohamed Essa, Gilles J. Guillemin,
Amani S. Al-Rawah, Mustaq A. Memon, Reshmi K. Vijayan and Selvaraju Subash, Department of Food Science and Nutrition, CAMS,
Sultan Qaboos University, Oman and others)

Chapter 12. The Potential Health Benefits of Panax Ginseng
(Hong Dong, Xiang Mu and Mushtaq A. Memon, Beijing Key Laboratory of Traditional Chinese Veterinary Medicine, Beijing University of Agriculture, Beijing, PR China and others)

Chapter 13. Carrots: Nutritional and Health Benefits
(Reshmi K. Vijayan, Akthar J. Khan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin and Subash Selvaraju, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 14. Avocado (Persea Americana Mill) - King Of Fruits
(A. Kalandar and G. Vijai Basker, Haramaya University, College of Medical Sciences, Ethiopia)

Chapter 15. Guava and Potential Health Benefits
(Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju and Mushtaq A. Memon, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 16. Health Benefits of Olives and Olive Oil
(Amani S. Al-Rawahi, M. Mohamed Essa, Gilles J. Guillemin, Subash Selvaraju, Reshmi K. Vijayan and M. Shafiur Rahman, Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 17. Role of Dietary Polyphenols in Cancer Prevention by Epigenetic Modulation
(Abhijit M. Godbole, Senthilmurugan Ramalingam and Vincent C. O. Njar, University of Maryland School of Medicine, Baltimore, MD, USA)

Chapter 18. Cardiovascular Disease and Neutraceuticals
(M. Rajadurai, Department of Biochemistry, Muthayammal College of Arts & Science, Rasipuram, Tamil Nadu, India)

Chapter 19. Natural Products and Their Benefits on Experimental Hyperammonemia - A Review
(Subash Selvaraju, M. Mohamed Essa, Mostafa I. Waly, Amanat Ali, Amani S. Al-Rawahi, Reshmi K. Vijayan, Gilles J. Guillemin, Subramanian Perumal, Tamilarasan Manivasagam and Annadurai Anandhan, Dept of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, Oman and others)

Chapter 20. Modulation of Intracellular Signaling Circuits by Dietary Food Constituents: Facts and Fantasies for Cancer Prevention and Therapy
(Senthilmurugan Ramalingam, Abhijit M. Godbole, Vincent C.O. Njar, Department of Pharmacology and, Center for Biomolecular Therapeutics (CBT) University of Maryland, School of Medicine, Baltimore, MD, USA)

Chapter 21. Phytochemistry and Phytotherapy of Moringa oleifera (Drumstick)
(Sardar A. Farooq, Talat T. Farook, Roohi S. Khan, Aisha Al Khayat and Elsadig A. Eltayeb, Department of Biology, College of Science, Sultan Qaboos University, Oman)

Chapter 22. Amino Acids from Food as Medicine: Valuable Function
(R. Senthilkumar, Virginia Commonwealth University, Richmond, VA, USA)

Chapter 23. Fisetin A Flavonoid in Health and Disease
(Sengottuvelan Murugan and Nalini Namasivayam, Department of Animal Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA and others)

Chapter 24. Nutriomics-Systems Biology of Nutrition
(J. Manivannan, K. Rajeshwaran, J. Shanthakumar, P. Arunagiri, T. Tamilselvan and E. Balamurugan, Department of Biochemistry and Biotechnology, Annamalai University, Tamilnadu, India)

Index

   Series:
      Food Science and Technology
      Nutrition and Diet Research Progress
   Binding: ebook
   Pub. Date: 2013
   Pages: 7x10 - (NBC-C)
   ISBN: 978-1-62417-782-8
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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