X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Book
    Book
    Diet, immunity and inflammation (2013)
    Oxford : Woodhead Publishing
    Details
    UID:
    gbv_1601425325
    Format: xxviii, 732 Seiten, 2 zweiseitig bedruckte ungezählte Blätter , Illustrationen, Diagramme
    ISBN: 9780857090379
    Series Statement: Woodhead Publishing series in food science, technology and nutrition number 232
    Content: "Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection. With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation."--
    Note: Literaturangaben
    Additional Edition: ISBN 9780857095749
    Language: English
    Subjects: Medicine
    RVK:
    XG 4320
    Keywords: Entzündung ; Induzierte Resistenz ; Ernährung ; Entzündung ; Induzierte Resistenz ; Ernährung
    URL: Inhaltsverzeichnis
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Book
    MPI Bildungsforschung get availability status
  • 2
    Online Resource
    Online Resource
    Nutrition and immune function (2002)
    Wallingford : CABI Publishing, in association with The Nutrition Society
    Details
    UID:
    gbv_1749362686
    Format: 1 Online-Ressource (x, 426 Seiten) , Illustrationen, Diagramme
    ISBN: 9780851998763
    Series Statement: Frontiers in nutritional science no. 1
    Content: This book contains 18 chapters discussing the roles of specific nutrients in maintaining the immune response and protection against infection and non-communicable diseases, and the influence of various factors, such as exercise and aging, on the interaction between nutrition and immune function. The contents include methods for studying nutrient-immune function interactions, the impact of undernutrition on immune function and infection, the influences of fatty acids, amino acids, antioxidant vitamins, various minerals and probiotics on immunity, food allergies, immunological effects of changes throughout the life cycle, and public health policy implications.
    Note: Includes bibliographical references and index. - Title from PDF title page (viewed August 23, 2013)
    Additional Edition: ISBN 0851995837
    Additional Edition: Erscheint auch als Druck-Ausgabe Nutrition and immune function Wallingford [u.a.] : CABI Pub. in association with the Nutrition Society, 2002 ISBN 0851995837
    Language: English
    Subjects: Medicine
    RVK:
    XD 3020
    Keywords: Immunsystem ; Ernährung
    DOI: 10.1079/9780851995830.0000
    URL: lizenzpflichtig
    URL: lizenzpflichtig
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    UB Potsdam
  • 3
    Online Resource
    Online Resource
    Nutrition, Immunity, and Infection. (2017)
    Oakville :CRC Press,
    Details
    UID:
    almahu_9949434944702882
    Format: 1 online resource (555 pages)
    ISBN: 9781351645195 , 1351645196 , 9781482253986 , 1482253984 , 9781351635707 , 1351635700 , 9781315118901 , 1315118904
    Content: "This book focuses on the influence of diet on the immune system and how altering one's diet helps prevent and treat infections and chronic diseases. It reviews basic immunology and discusses changes in immune function throughout the lifecycle."--Provided by publisher.
    Note: ""4.5.5 IL-6"" , Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- About the Editors -- Contributors -- Chapter 1: Introduction to the Immune System -- 1.1 Introduction -- 1.2 Innate Immunity -- 1.2.1 Barriers -- 1.2.2 Pattern Recognition Receptors -- 1.2.3 Cellular Components of Innate Immunity -- 1.2.3.1 Neutrophils -- 1.2.3.2 Monocytes and Macrophages -- 1.2.3.3 Eosinophils -- 1.2.3.4 Basophils and Mast Cells -- 1.2.3.5 Natural Killer Cells -- 1.2.4 Soluble Factors Involved in Innate Immunity -- 1.2.4.1 Complement , 1.2.4.2 Acute Phase Proteins1.2.4.3 Cytokines -- 1.3 Adhesion Molecules and Chemokines -- 1.3.1 Adhesion Molecules -- 1.3.2 Chemokines -- 1.4 Adaptive Immunity -- 1.4.1 Overview -- 1.4.2 Antigen Presentation and Recognition by T-Lymphocytes -- 1.4.2.1 Class I and II MHC Molecules -- 1.4.2.2 HLA-Independent Presentation of Antigen -- 1.4.3 T-Lymphocytes -- 1.4.3.1 T-Cell Development -- 1.4.3.2 T-Cellâ#x80;#x93;Antigen Receptor Complex -- 1.4.3.3 T-Cell Subpopulations -- 1.4.4 B-Lymphocytes -- 1.4.4.1 B-Cell Development -- 1.4.4.2 Establishing the B-Cell Repertoire , 1.4.4.3 T-Cell-Dependent B-Cell Responses1.4.4.4 T-Cell-Independent B-Cell Responses -- 1.5 Other Immune Cell Types -- 1.6 Lymphoid Tissue and Cellular Communication -- 1.7 Regulatory T-cells and Immune Tolerance -- Further Reading -- Chapter 2: The Gut-Associated Lymphoid System -- 2.1 Introduction -- 2.2 Inductor Sites -- 2.2.1 Peyerâ#x80;#x99;s Patches -- 2.2.2 Isolated Lymphoid Follicles -- 2.2.3 Mesenteric Lymph Nodes -- 2.3 Effector Sites -- 2.3.1 Immunoglobulin A -- 2.4 Oral Tolerance -- 2.5 Antigen Presentation in Nonlymphoid Tissues , 2.6 Immune Cell Trafficking2.7 The Intestinal Microbiota and Immune Development -- 2.8 Conclusions -- References -- Chapter 3: Obesity, Immunity, and Infection -- 3.1 Introduction -- 3.2 Direct Effects of Obesity on the Immune System -- 3.2.1 Adipose Tissue as an Immunomodulatory Endocrine Organ -- 3.2.1.1 Leptin -- 3.2.1.2 Adiponectin -- 3.2.1.3 Other Adipokines -- 3.2.2 Innate Immune Cells: Local and Systemic Effects of Obesity -- 3.2.3 Adaptive Immunity: Local and Systemic Effects of Obesity -- 3.3 Obesity and Infection -- 3.3.1 Viral Infection in Obesity , 3.3.2 Bacterial Infection in Obesity3.4 The Infectious Origin of Obesity Hypothesis -- 3.4.1 Evidence Supporting the Hypothesis -- 3.4.2 Arguments Against the Hypothesis -- 3.5 Summary -- References -- Chapter 4: Role of Immune Cells in Adipose Tissue -- 4.1 Introduction -- 4.2 Adipose Tissue and the Immune System: A Common Developmental Origin? -- 4.3 Adipose Cells can Behave Like Immune Cells -- 4.4 Adipose Tissue is Populated by Immune Cells -- 4.5 Adipokine Regulation of Immune Function -- 4.5.1 Leptin -- 4.5.2 Adiponectin -- 4.5.3 TNF-α -- 4.5.4 IL-1B
    Additional Edition: Print version: Calder, Philip C. Nutrition, Immunity, and Infection. Oakville : CRC Press, ©2017 ISBN 9781482253979
    Language: English
    DOI: 10.1201/9781315118901
    URL: https://www.taylorfrancis.com/books/9781315118901
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    HU Berlin
  • 4
    Book
    Book
    Dietary factors and low-grade inflammation in relation to overweight and obesity / (2011)
    Cambridge :Cambridge Univ. Press,
    Show associated volumes
    Details
    UID:
    almafu_BV039782970
    Format: 78 S. : , graph. Darst.
    Series Statement: British journal of nutrition 106, Suppl. 3
    In: The British journal of nutrition, no:106
    In: iss:2
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Book
    FU Berlin get availability status
  • 5
    Online Resource
    Online Resource
    Diet, immunity and inflammation / (2013)
    Oxford ; : Woodhead Publishing,
    Details
    UID:
    almahu_9948318831902882
    Format: 1 online resource (765 pages) : , illustrations.
    ISBN: 9780857095749 (e-book)
    Series Statement: Woodhead publishing series in food science, technology and nutrition, number 232
    Content: "Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection. With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation."--
    Note: part I. Immunity and inflammation: an introduction -- part II. Micronutrients, immunity and inflammation -- part III. Other dietary constituents, immunity and inflammation -- part IV. Nutrition, immunity and inflammation.
    Additional Edition: Print version: Diet, immunity and inflammation. Oxford : Woodhead Publishing, 2013 ISSN 2042-8049 ; ISBN 9780857090379
    Language: English
    Keywords: Electronic books.
    URL: Click to View
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    HU Berlin
  • 6
    Online Resource
    Online Resource
    Nutrition and immune function (2002)
    New York :CABI Pub. in association with the Nutrition Society,
    Details
    UID:
    almahu_9948311297602882
    Format: x, 426 p. : , ill.
    Edition: Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
    Series Statement: Frontiers in nutritional science ; no. 1
    Language: English
    Keywords: Electronic books.
    URL: Click to View
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    HU Berlin
  • 7
    Online Resource
    Online Resource
    Diet, immunity and inflammation / (2013)
    Cambridge :Woodhead Publishing,
    Details
    UID:
    edoccha_9959238925502883
    Format: 1 online resource (xxviii, 732 pages) : , illustrations.
    ISBN: 0-85709-574-9
    Series Statement: Woodhead publishing series in food science, technology and nutrition, number 232
    Content: "Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection. With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation."--
    Note: Description based upon print version of record. , part I. Immunity and inflammation: an introduction -- part II. Micronutrients, immunity and inflammation -- part III. Other dietary constituents, immunity and inflammation -- part IV. Nutrition, immunity and inflammation. , English
    Additional Edition: ISBN 0-85709-037-2
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Charité
  • 8
    Online Resource
    Online Resource
    Diet, immunity and inflammation / (2013)
    Cambridge :Woodhead Publishing,
    Details
    UID:
    edocfu_9959238925502883
    Format: 1 online resource (xxviii, 732 pages) : , illustrations.
    ISBN: 0-85709-574-9
    Series Statement: Woodhead publishing series in food science, technology and nutrition, number 232
    Content: "Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection. With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation."--
    Note: Description based upon print version of record. , part I. Immunity and inflammation: an introduction -- part II. Micronutrients, immunity and inflammation -- part III. Other dietary constituents, immunity and inflammation -- part IV. Nutrition, immunity and inflammation. , English
    Additional Edition: ISBN 0-85709-037-2
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    FU Berlin
  • 9
    Online Resource
    Online Resource
    Diet and immune function (2020)
    Basel ; Beijing : MDPI
    Details
    UID:
    b3kat_BV046773080
    Format: 1 Online-Ressource
    ISBN: 9783039216130
    Note: This is a reprint of articles from the special issue published online in the open access journal "Nutrients" (ISSN 2072-6643)
    Additional Edition: Erscheint auch als Druck-Ausgabe, Paperback ISBN 978-3-03921-612-3
    Language: English
    Keywords: Immunmodulation ; Immunsystem ; Diätetisches Lebensmittel ; Ernährung
    DOI: 10.3390/books978-3-03921-613-0
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Fulltext
    EUV Frankfurt
  • 10
    Online Resource
    Online Resource
    Diet, immunity and inflammation / (2013)
    Cambridge :Woodhead Publishing,
    Details
    UID:
    almahu_9948026392802882
    Format: 1 online resource (xxviii, 732 pages) : , illustrations.
    ISBN: 0-85709-574-9
    Series Statement: Woodhead publishing series in food science, technology and nutrition, number 232
    Content: "Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection. With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation."--
    Note: Description based upon print version of record. , part I. Immunity and inflammation: an introduction -- part II. Micronutrients, immunity and inflammation -- part III. Other dietary constituents, immunity and inflammation -- part IV. Nutrition, immunity and inflammation. , English
    Additional Edition: ISBN 0-85709-037-2
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    HU Berlin
Nothing or not found what you are looking for? Please check your search query or use the Interlibrary Loan Search.
Close ⊗
This website uses cookies and the analysis tool Matomo. Further information can be found on the KOBV privacy pages