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This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Mushrooms recognised as edible have been collected and cultivated for many years. In the Nordic countries, the interest for eating mushrooms has increased. In order to ensure that Nordic consumers will be supplied with safe and well characterised, edible mushrooms on the market, this publication aims at providing tools for the in-house control of actors producing and trading mushroom products. The report is divided into two volumes: a. Volume I: “Mushrooms traded as food - Nordic questionnaire and guidance list for edible mushrooms suitable for commercial marketing b. Volume II: Background information, with general information in section 1 and in section 2, risk assessments of more than 100 mushroom species All mushrooms on the lists have been risk assessed regarding their safe use as food, in particular focusing on their potential content of bioactive constituents.
The Oxford Textbook of Medical Mycology is a comprehensive reference text which brings together the science and medicine of human fungal disease. Written by a leading group of international authors to bring a global expertise, it is divided into sections that deal with the principles of mycology, the organisms, a systems based approach to management, fungal disease in specific patient groups, diagnosis, and treatment. The detailed clinical chapters take account of recent international guidelines on the management of fungal disease. With chapters covering recent developments in taxonomy, fungal genetics and other 'omics', epidemiology, pathogenesis, and immunology, this textbook is well suited to aid both scientists and clinicians. The extensive illustrations, tables, and in-depth coverage of topics, including discussion of the non-infective aspects of allergic and toxin mediated fungal disease, are designed to aid the understanding of mechanisms and pathology, and extend the usual approach to fungal disease. This textbook is essential reading for microbiologists, research scientists, infectious diseases clinicians, respiratory physicians, and those managing immunocompromised patients. Part of the Oxford Textbook in Infectious Disease and Microbiology series, it is also a useful companion text for students and trainees looking to supplement mycology courses and microbiology training.
In some parts of the world mushrooms have had a central role in religious ritual ceremonies. Ethnomycological studies among the Indian tribes of Mexico - the Aztecs and the Chichimecas - revealed the mushrooms to be hallucinogenic. Chemists from a leading Pharmaceutical company took over, isolated and described the mushroom alkaloid psilocybin, that upon dephosphorylation after collection of the mushroom or in the human body, form psilocin that is the active hallucinogenic compound. For a long time psilocybin/psilocin was expected to become a constituent of psychedelic drugs useful for treatment of specific psychoses. As the effect of psilocybin/psilocin resembles that of LSD the isolated compound, as well as mushrooms containing the compound, became popular among recreational users of hallucinogenic drugs in Western America, and from there the habit of using these mushrooms have spread around the world. Psilocybin/psilocin is legally prohibited in many countries which usually treat the compound as a narcotic drug. Some countries also prohibit the use of some or all psilocybin-containing mushrooms. In this respect, the legal situation differs between Nordic countries. Although psilocybin-containing mushrooms are not what Nordic mushroom pickers are trying to find as food or food supplement, there is a risk, admittedly small, that these mushrooms accidentally will be collected. At the present situation, this may be a legal problem in some Nordic countries. This document aims at identifying when this might be the case without going into legal interpretations.
Mushrooms are among the most intriguing and striking inhabitants of the natural world, as highly regarded for their distinctive flavors and uses in cooking and medicine as for their sometimes strange, often beautiful shapes and forms. Some are medicinal, others poisonous or even lethal. Edible and Poisonous Mushrooms of the World is a well-rounded look at mushrooms, including their cultivation, ethnobotanical uses, and the fascinating roles they play in nature. The authors provide expert advice on how to identify and distinguish between edible and poisonous wild mushrooms and how to record important details, with suggestions for taking photographs and preparing spore prints. This book is only available through print on demand. All interior art is black and white.
Organized by body system and ailment makes it easy to locate appropriate therapies. Includes background on the physiology of major systems and ailments so readers can understand how and why a pharmaceutical, botanical, or dietary supplement works. Broad coverage includes green plants, fungi, and microorganisms. Includes extensive references and citations from both conventional and complimentary-alternative medical systems when natural products or their derivatives are involved.
During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known ofthe chemical constitution of biological systems, the manner in which information was transmitted from one organism to another, or the extent to which the chemical basis of life is unified. The picture today is dramatically different. We have an almost bewildering variety of information detailing many different aspects oflife at the molecular level. These great advances have brought with them some breath-taking insights into the molecular mechanisms used by nature for replicating, distributing and modifying biological information. We have learned a great deal about the chemical and physical nature of the macro molecular nucleic acids and proteins, and the manner in which carbohydrates, lipids and smaller molecules work together to provide the molecular setting of living systems. It might be said that these few decades have replaced a near vacuum of informa tion with a very large surplus. It is in the context of this flood of information that this series of monographs on molecular biology has been organized. The idea is to bring together in one place, between the covers of one book, a concise assessment of the state of the subject in a well-defined field. This will enable the reader to get a sense of historical perspective what is known about the field today - and a description of the frontiers of research where our knowledge is increasing steadily.
The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.