Chapters authored
Citrus and Health
Citrus has been proposed as an interesting ingredient in the elaboration of food products as soft drinks due to its distinctive aroma and high nutritive value. It is a rich source of nutrients that contains higher amounts of vitamin C, citric acid, minerals, and flavonoids, especially flavanones and flavones (reaching values of 400–600 mg/L) and in lesser amounts flavonols and hydroxycinnamic acids. Citrus flavonoids decrease capillary permeability and are beneficial in the treatment of vascular diseases. Scientific studies suggest that the ingestion of food products based on citrus fruits improves the blood lipid profile, reduces oxidative stress, prevents atherogenic modifications of LDL and platelet aggregation, as well as contributes to the improvement of HDL levels. Other benefits attributed to citrus are antiaging, anticancer, neuroprotective, and antidiabetic. The present revision tries to empathize the most relevant studies regarding citrus and health.
Part of the book: Citrus
Cardiovascular Disease and Nutrition
Many studies have been published on the relationship between the risk of cardiovascular disease and various nutrients, foods, and eating patterns. Despite the well-accepted concept that diet has a significant influence on the development and prevention of cardiovascular disease, foods considered healthy or harmful have varied over the years. Cardiovascular diseases are one of the main causes of illness and death in Western countries, and cardiovascular drugs are the most commonly used medications. There are two types of factors involved in the development of cardiovascular disease. Some factor can be modified, like lifestyle, diet, environment, or smoking. Others such as genetic factors, gender, history, or age cannot be modified. In this chapter, some food, nutrients, and bioactive compounds that are susceptible to exert beneficial of harmful properties on cardiovascular disease are presented.
Part of the book: Nutrition in Health and Disease
Food as a Dietary Source of Melatonin and Its Role in Human Health: Present and Future Perspectives
Melatonin is a neurohormone produced and released by the pineal gland. Neurons placed in the eye surface send a signal when the person is exposed to darkness to the suprachiasmatic nuclei and that prompts melatonin release. This biomolecule is in charge of synchronizing body circadian rhythms such as sleep or hunger. Intense light exposure can avoid its release or healthy rhythm. Apart from that, the scientific literature has suggested that melatonin influences immune system, antioxidant capacity, or cell preservation. Moreover, melatonin can be supplied by dietary food such as grapes, dairy or fermented products. Interestingly, some foods contain a significant amount of melatonin and can be considered as good sources of that bioactive molecule. The information in this chapter will cover melatonin dietary sources, biological capacity, related metabolites, and proven benefits in the human body.
Part of the book: Current Topics in Functional Food
Ginger in the Prevention of Cardiovascular Diseases
Ginger, Zingiber officinale, is a member of the Zingiberaceae family, used in traditional medicine for treatment of a variety of conditions. Many pharmacological activities have been reported for this plant (anti-inflammatory, anti-tumorigenic, anti-apoptotic, anti-hyperglycemic, cancer-chemopreventive, and anti-lipidemic). Cardiovascular disease, which includes coronary artery disease, acute myocardial infarction, peripheral arterial disease, and stroke, is one of the leading causes of death worldwide. In recent years, several studies have described that ginger can control or improve some cardiovascular risk factors such as cholesterol levels, hypertension, or atherosclerosis. The aim of the present review is to summarize the effects of ginger bioactive compounds on cardiovascular diseases.
Part of the book: Current Topics in Functional Food