Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

Copyright © 2009 Wiley-Blackwell

Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

Editor(s): Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi

Published Online: 12 JUN 2009

Print ISBN: 9780813800332

Online ISBN: 9780813807263

DOI: 10.1002/9780813807263

Series Editor(s): Fereidoon Shahidi

About this Book

Product Information

About The Product

Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi), this book compiles the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.

Table of contents

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      Front Matter (pages i–xii)

  2. Section I: Introduction

    1. Chapter 1

      Nutrigenomics and Proteomics in Health and Disease: An Overview (pages 1–10)

      Yoshinori Mine, Kazuo Miyashita and Fereidoon Shahidi

    2. Chapter 2

      Omics in Nutrition and Health Research (pages 11–29)

      Michael Affolter, Frédéric Raymond and Martin Kussmann

  3. Section II: Genomics and Proteomics in Health and Diseases

    1. Chapter 3

      Toward Personalized Nutrition and Medicine: Promises and Challenges (pages 31–46)

      Baitang Ning and Jim Kaput

    2. Chapter 4

      Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods (pages 47–58)

      Teruo Kawada, Tsuyoshi Goto, Shizuka Hirai, Rina Yu and Nobuyuki Takahashi

    3. Chapter 5

      Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies (pages 59–65)

      Rina Yu

    4. Chapter 6

      Genomics and Proteomics in Allergy (pages 67–81)

      Icy D'Silva and Yoshinori Mine

  4. Section III: Food Factors–Gene Interactions

    1. Chapter 7

      Beneficial Effects of Conjugated Linoleic Acid (pages 83–96)

      Kazunori Koba and Teruyoshi Yanagita

    2. Chapter 8

      Regulation of Gene Transcription by Fatty Acids (pages 97–114)

      Jean-Paul Pégorier

    3. Chapter 9

      Nonnutrient Functionality of Amino Acids (pages 115–127)

      Yoshinori Mine and Connie J. Kim

    4. Chapter 10

      Functional Bioactive Proteins and Peptides in Nutrigenomics (pages 129–144)

      Denise Young and Yoshinori Mine

    5. Chapter 11

      Antiobesity Effect of Allenic Carotenoid, Fucoxanthin (pages 145–160)

      Kazuo Miyashita and Masashi Hosokawa

    6. Chapter 12

      Control of Systemic Inflammation and Chronic Diseases—The Use of Turmeric and Curcuminoids (pages 161–180)

      Stig Bengmark

    7. Chapter 13

      Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone (pages 181–200)

      Fazlul H. Sarkar and Yiwei Li

    8. Chapter 14

      Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits (pages 201–237)

      Molay K. Roy, Mahendra P. Kapoor and Lekh R. Juneja

    9. Chapter 15

      Oat Avenanthramides: A Novel Antioxidant (pages 239–249)

      Li Li Ji, Ryan Koenig and Mitchell L. Wise

    10. Chapter 16

      Cancer-Preventive Effects and Molecular Actions of Anthocyanins (pages 251–261)

      De-Xing Hou

    11. Chapter 17

      Food Components Activating Capsaicin Receptor TRPV1 (pages 263–272)

      Tatsuo Watanabe, Yusaku Iwasaki, Akihito Morita and Kenji Kobata

    12. Chapter 18

      New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement (pages 273–290)

      Takanori Tsuda and Hitoshi Matsumoto

    13. Chapter 19

      Licorice Flavonoids (pages 291–300)

      Shinichi Honda, Yuji Tominaga and Shinichi Yokota

    14. Chapter 20

      Isoprenols (pages 301–310)

      Tsuyoshi Goto, Nobuyuki Takahashi, Shizuka Hirai and Teruo Kawada

    15. Chapter 21

      Anti-inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids (pages 311–324)

      Akira Murakami and Hajime Ohigashi

    16. Chapter 22

      Probiotics: Food for Thought (pages 325–338)

      Kingsley C. Anukam and Gregor Reid

  5. Section IV: Advanced Analytical Techniques for Nutrigenomics and Proteomics

    1. Chapter 23

      Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients (pages 339–349)

      Hiroshi Mano, Jun Shimizu and Masahiro Wada

    2. Chapter 24

      Challenges and Current Solutions in Proteomic Sample Preparations (pages 351–365)

      Feng Tao

    3. Chapter 25

      Computational Methods in Cancer Gene Networking (pages 367–374)

      Edwin Wang

    4. Chapter 26

      Peptidomics (pages 375–386)

      Yoshinori Mine

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      Index (pages 387–399)

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