Umfang:
1 Online-Ressource
ISBN:
9086868045
,
9789086868049
Serie:
Human health handbooks no. 9
Inhalt:
Eggs have been used as key part of the human diet for millennia. They contain a great variety of nutrients and material to sustain life and growth. The role of the egg as natural source of vitamins, proteins, fats, and other nutrients, continues to develop. Some nutrients have a controversy in benefits and risks. This controversy is the subject of several chapters in this book.Eggs have been used for decades by pharmaceutical companies as vehicles to grow viruses for vaccines. Currently, eggs are being developed to make antibodies for human use, so-called designer eggs. Eggs can also be used as vehicle to transport vitamins and minerals to humans via nutrient supplemented laying hens. These benefits are subject to commercial expansion, as well as being an active research area.This book, with summary points for each chapter, helps you to understand the role of eggs (including designer eggs) in general nutrition, health promotion and disease. It is aimed at health scientists, nutritionists, dieticians, and food industry groups
Inhalt:
Intro -- Table of contents -- Preface -- R. Ross Watson and F. De Meester -- Eggs as food -- 1. The good egg, the forgotten benefits: protein, carotenoids, choline and glycemic index -- M.L. Fernandez and C.J. Andersen -- 2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries -- E.D.N.S. Abeyrathne and D.U. Ahn -- 3. Why Americans are eating 176 less eggs per capita in 2011 than in 1945? -- F.A. Kummerow -- 4. The role of eggs in weight management -- N.V. Dhurandhar and E.J. Dhurandhar -- Cholesterol in eggs in health and disease -- 5. Conjugated linoleic acids from eggs in health: lessons from animal models -- G. Cherian -- 6. Benefits of high cholesterol levels for all-cause mortality: biochemical bases -- H. Okuyama -- 7. Metabolic syndrome in adolescents: role of cholesterol sources, eggs, and others -- K.S. Kubena -- Eggs as multi-nutrient delivery devices for health promotion -- 8. Natural multi-nutrient enriched eggs: production and role in health -- P.F. Surai and V.I. Fisinin -- 9. Strengths and weaknesses of functional eggs for human health -- V. Guyonnet -- 10. Enrichment of hen eggs with vitamin D for human health -- P.H. Mattila -- 11. Egg fortification with n-3 polyunsaturated fatty acids -- J.D. House, E. Goldberg and M. Neijat -- 12. Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with flaxseed oil -- M. Petrović -- 13. Whole egg as an athlete's training and performance superfood -- S.E. Riechman, T.V. Lee, V.C.W. Chen, C.W. Lee and S. Bui -- Egg lipids in disease therapy -- 14. Modulation of lipids, lipoproteins, and other biomarkers with egg consumption and exercise -- A.J. Kieffer and R.L. Walzem -- 15. Curbing hidden hunger: possible role of egg consumption
Inhalt:
O.L. Erukainure, Y.C. Adesiyun, A.O. Tugbobo-Amisu, A. Ogunji and E.N. Okafor -- 16. Egg-derived bioactive compounds in heart health -- C. Nimalaratne and J. Wu -- 17. Conjugated linoleic acid-enriched designer eggs -- G. Huyghebaert and L. Coucke -- 18. Camelina meal and table egg n-3 fatty acids -- M. Hashim and C.A. Bailey -- 19. Egg fortification for improved cardiometabolic-related effects -- N. Shapira and O. Sharon -- 20. Isoflavone and flavonoid supplemented eggs in health -- M.M. Giusti, N. Ahmadiani, P. Tang and M.A. Ottinger -- Contaminants in eggs and health implications -- 21. Transfer of mycotoxin residues in hen's egg, their interaction and mechanism -- Z. Ul Hassan and S. Ahmad -- 22. Arsenic in poultry and their eggs - a global issue -- A. Ghosh -- 23. Dioxins in eggs -- J. Piskorska-Pliszczynska, P. Strucinski, S. Mikolajczyk, S. Maszewski and M. Warenik-Bany -- Eggs in production and transmission of anti-infectious disease antibodies -- 24. Passive immunoglobulin Y immunotherapy targeting oral diseases -- D.J. Smith -- 25. In vitro evaluation of the antibacterial proprieties of chicken egg yolk immunoglobulins: promising results supporting their use in vivo -- R. Chalghoumi -- 26. Lysozyme and its modified forms: properties, potential for its production and application -- G. Leśnierowski -- Bioactive egg constituents and health: allergy -- 27. Allergy to egg and new therapeutic approaches -- J.M. Urra, R. Garcia Rodriguez, C.M. Cabrera and J. Borja -- 28. Tolerance induction to egg in egg-allergic individuals -- P.M. Ojeda and I. Ojeda -- 29. Dehydrated egg white for specific oral tolerance induction in treatment for egg allergy -- M. Ruiz-Garcia, M.E. Landivar and E. Haroun-Diaz -- 30. Physiological, biochemical, and allergenic properties of egg allergens
Inhalt:
H. Watanabe, S. Takushi, H. Nakajima-Adachi, S. Hachimura, S. Vieths and M. Toda -- 31. Egg allergy overview and application to milk allergic children -- G. Del Río Camacho -- Eggs in human pathogen infection -- 32. Psychrotrophic heat-resistant bacteria in the sector of pasteurized liquid egg processing: a focus on the Bacillus cereus group -- S. Jan and F. Baron -- 33. The eggshell as a barrier to contamination -- M. Rose-Martel and M.T. Hincke -- 34. Irradiation on physicochemical and functional properties of liquid egg white and yolk -- B. Min and D.U. Ahn -- 35. IgY antibody-based method for preventing and monitoring food pathogens -- H.H. Sunwoo -- Index -- About the editors
Anmerkung:
Includes bibliographical references and index
Weitere Ausg.:
ISBN 9789086862542
Weitere Ausg.:
Erscheint auch als Druck-Ausgabe ISBN 9789086862542
Sprache:
Englisch
URL:
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