Nutrition, food and diet in ageing and longevity / Suresh I.S. Rattan, Gurcharan Kaur, editors.
Rattan, Suresh I. S., editor.; Kaur, Gurcharan, editor.
2021
RA784
Available Online

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Title Nutrition, food and diet in ageing and longevity / Suresh I.S. Rattan, Gurcharan Kaur, editors.
ISBN 9783030830175 (electronic bk.)
3030830179 (electronic bk.)
9783030830168 (print)
3030830160
DOI https://doi.org/10.1007/978-3-030-83017-5
Published Cham, Switzerland : Springer, 2021.
Language English
Description 1 online resource (xv, 642 pages) : illustrations (some color)
Item Number 10.1007/978-3-030-83017-5 doi
Call Number RA784
Dewey Decimal Classification 612.6/7
Summary This 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."
Note Includes author index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 5, 2021).
Added Author Rattan, Suresh I. S., editor.
Kaur, Gurcharan, editor.
Series Healthy ageing and longevity ; v. 14. 2199-9015
Available in Other Form Print version: 9783030830168
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Dietary 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.

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