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001440174 001__ 1440174
001440174 003__ OCoLC
001440174 005__ 20230309004546.0
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001440174 008__ 211005s2021\\\\sz\a\\\\o\\\\\001\0\eng\d
001440174 019__ $$a1273469810$$a1273668688$$a1273974213$$a1276854713$$a1287864534
001440174 020__ $$a9783030830175$$q(electronic bk.)
001440174 020__ $$a3030830179$$q(electronic bk.)
001440174 020__ $$z9783030830168$$q(print)
001440174 020__ $$z3030830160
001440174 0247_ $$a10.1007/978-3-030-83017-5$$2doi
001440174 035__ $$aSP(OCoLC)1273428677
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001440174 049__ $$aISEA
001440174 050_4 $$aRA784
001440174 08204 $$a612.6/7$$223
001440174 24500 $$aNutrition, food and diet in ageing and longevity /$$cSuresh I.S. Rattan, Gurcharan Kaur, editors.
001440174 2463_ $$aNutrition, food and diet in aging and longevity
001440174 264_1 $$aCham, Switzerland :$$bSpringer,$$c2021.
001440174 300__ $$a1 online resource (xv, 642 pages) :$$billustrations (some color)
001440174 336__ $$atext$$btxt$$2rdacontent
001440174 337__ $$acomputer$$bc$$2rdamedia
001440174 338__ $$aonline resource$$bcr$$2rdacarrier
001440174 4901_ $$aHealthy ageing and longevity,$$x2199-9015 ;$$vvolume 14
001440174 500__ $$aIncludes author index.
001440174 5050_ $$aDietary proteins: functions and health benefits -- Fats and oils in healthy ageing and longevity -- Micronutrients in ageing and longevity -- Prebiotics and probiotics in ageing and longevity -- Nutritional hormetins in ageing and longevity -- Nutritional regulation of ageing and longevity (Alexey Moskalev, Moscow Institute of Physics and Technology -- Animal- and plant-based food for health and longevity (AzzaSilotry Naik, Food BioSciences Department, Teagasc Food Research Centre.
001440174 506__ $$aAccess limited to authorized users.
001440174 520__ $$aThis edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are."
001440174 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 5, 2021).
001440174 650_0 $$aAging$$xNutritional aspects.
001440174 650_0 $$aOlder people$$xNutrition.
001440174 650_6 $$aVieillissement$$xAspect nutritionnel.
001440174 650_6 $$aPersonnes âgées$$xAlimentation.
001440174 655_7 $$aLlibres electrònics.$$2thub
001440174 655_0 $$aElectronic books.
001440174 7001_ $$aRattan, Suresh I. S.,$$eeditor.
001440174 7001_ $$aKaur, Gurcharan,$$eeditor.
001440174 77608 $$iPrint version:$$z3030830160$$z9783030830168$$w(OCoLC)1258784253
001440174 830_0 $$aHealthy ageing and longevity ;$$vv. 14.$$x2199-9015
001440174 852__ $$bebk
001440174 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-83017-5$$zOnline Access$$91397441.1
001440174 909CO $$ooai:library.usi.edu:1440174$$pGLOBAL_SET
001440174 980__ $$aBIB
001440174 980__ $$aEBOOK
001440174 982__ $$aEbook
001440174 983__ $$aOnline
001440174 994__ $$a92$$bISE