Food and Brain Health

Food and Brain Health

$215.00

Musthafa Mohamed Essa, PhD – Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman; Food and Brain Research Foundation, Chennai, Tamil Nadu, India; Ageing and Dementia Research Group, Sultan Qaboos University, Muscat, Oman
Mushtaq A. Memon – Washington State University, Pullman, WA, USA
Mohammed Akbar, PhD – Section on Transmitter Signaling, Laboratory of Molecular Physiology, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Rockville, MD, USA

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

Special Award

The 2015 Gourmand World Cookbook Awards has honored Food and Brain Health as the 3rd best in the world under the category D09- Nutrition and Institutions. To see more about the Gourmand World Cookbook Awards 2015, or to see other winners, click here. The Nutrition and Institutions winners appear on Slide 218 and 219.

Nature has gifted mankind with a plethora of flora-bearing fruits, vegetables and nuts. The diverse array of bioactive nutrients present in these natural products plays a pivotal role in prevention and cure of various brain related or neurodegenerative diseases, such as Alzheimer’s disease (AD), Parkinson’s disease, ageing and other neuronal dysfunctions. Accumulated evidence suggests that naturally occurring phyto-compounds, such as polyphenolic antioxidants found in fruits, vegetables, herbs and nuts, may potentially protect neurodegeneration, and improve memory, cognition and other brain functions.

The molecular mechanisms behind the curative effects may rely mainly on the action of phytonutrients on distinct signaling pathways associated with protein folding and neuroinflammation. The neuroprotective effects of food (fruits, vegetables and nuts) on brain related diseases are discussed in this book. This book is a comprehensive collection of research studies that will benefit students at various levels, researchers in several disciplines (such as alternative medicine, nutrition, neuroscience, agriculture, food science and medicine) and many others interested in this discipline. The book also can be used as a required or recommended text for related courses taught at universities globally.

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Table of Contents

Preface

Chapter 1 – Role of Omega-3 Fatty Acids in the Brain and Their Signaling Mechanisms (pp. 1-16)
Mohammed Akbar, Mohammed D. Akbar and M. M. Essa (National Institute of Alcohol Abuse and Alcoholism, National Institutes of Health, MD, USA and others)

Chapter 2 – Food for Thought (pp. 17-24)
A. Gupta and P.D. Gupta (Boehringer Ingelheim Pharmaceuticals, Ridgefield, CT, USA and others)

Chapter 3 – Evidence-Based Practice of Ginkgo biloba in Brain Health: A Review (pp. 25-46)
A.R. Mullaicharam and M. Mohamed Essa (Oman Medical College, Oman and others)

Chapter 4 – Roselle (Hibiscus sabdariffa) and Their Potential Benefits for the Brain: A Review (pp. 47-54)
M.M. Essa, S. Subash, S. Parvathy, A. Meera, G.J. Guillemin, M.A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 5 – The Benefits of Acorus tatarinowii Schott on the Central Nervous System (pp. 55-66)
Hong Dong, Xiang Mu, Mushtaq A. Memon and Hongmei Pan (Beijing University of Agriculture, China and others)

Chapter 6 – Brain Health Benefits of Aegle marmelos (Villvum) (pp. 67-74)
Arumugam Sarumathi, Saravanan Manjula and Nadanam Saravanan (Annamalai University, India and others)

Chapter 7 – Almonds and Brain Functionality (pp. 75-84)
M.M. Essa, S. Subash, R.K. Parvathy, A. Meera, G.J. Guillemin, M.A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 8 – Health Benefits of Centella asiatica (L) on the Brain (pp. 85-96)
Arumugam Sarumathi, Saravanan Manjula and Nadanam Saravanan (Annamalai University, India and others)

Chapter 9 – Curry Leaves for Brain Health (pp. 97-102)
Musthafa M. Essa, Selvaraju Subash, S. Parvathy, A. Meera, Gilles J. Guillemin, Mushtaq A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 10 – Dietary Polyphenols and Brain Health (pp. 103-112)
Sreeja Lakshmi and Preetham Elumalai (University of Regensburg, Germany)

Chapter 11 – Brain Health Benefits of Moringa oleifera (pp. 113-118)
M.M. Essa, S. Subash, S. Parvathy, A. Meera, G.J. Guillemin, M.A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 12 – Benefits of Radix puerariae on Brain Health (pp. 119-126)
Lei Wang, Jun-Shan Liu and Jian-Xin Chen (Jinan University, Guangzhou, China and others)

Chapter 13 – Flaxseeds for Brain Health (pp. 127-136)
M.M. Essa, R.K. Parvathy, A. Meera, S. Subash, G.J. Guillemin, M.A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 14 – Multifunction of Saffron and Its Components in the Brain (pp. 137-150)
Nguyen Huu Tung, Shinji Soeda, Hiroshi Saito, Kosuke Aritake and Yukihiro Shoyama (Nagasaki International University, Nagasaki, Japan and others)

Chapter 15 – Pomegranate and Brain Health (pp. 151-168)
Ghazi Daradkeh, M. M. Essa, R.K. Parvathy, S. Subash, S. Al-Adawi, M. Akbar, M. I. Waly, Gilles J. Guillemin and A. M. Brown (Sultan Qaboos University, Oman and others)

Chapter 16 – Health Benefits of Za’atar on Brain Functions (pp. 169-178)
Hussein M. Kanaan, Jean M. Habib and Salam A. Zein (University of Lebanon, Lebanon)

Chapter 17 – Role of Fruits in Brain Health (pp. 179-202)
A.R. Mullaicharam and P. Naseema Banu (Oman Medical College, Oman and others)

Chapter 18 – Marine Food and Brain Health (pp. 203-220)
M. Thangaraj and B. Raja (Annamalai University, India)

Chapter 19 – Beneficial Effects of Dietary Amino Acids on Brain Health (pp. 221-242)
Senthilkumar Rajagopal, Venkateshwara Rao Joginapally, Prakash Srinivasan Timiri Shanmugam and Veerappan Ramanathan (Nizam College, Andhra Pradesh, India and others)

Chapter 20 – Resveratrol and Its Derivatives in Brain Health and Disease (pp. 243-256)
(Sengottuvelan Murugan, Rutgers University, NJ, USA)

Chapter 21 – Black Seed: An Excellent Nutraceutical for Brain Function (pp. 257-268)
(Mohammed Faiz Khan and Mohammed Abdul Sattar Khan, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA)

Chapter 22 – Aloe vera (L) and Its Beneficial Effects on Brain Health (pp. 269-276)
Fatima Hasan and Mohammed Hasnain Reza (Hamdard University, New Delhi, India)

Chapter 23 – Momordica charantia (Karela): The Miracle Food for Diabetes and Brain Health (pp. 277-286)
Sreyashi Samaddar (Riverside Station Boulevard, NJ, USA)

Chapter 24 – Hazelnut for Brain Health (pp. 287-292)
M. M. Essa, S. Subash, S. Parvathy, A. Meera, G. J. Guillemin, M. A. Memon and T. Manivasagam (Sultan Qaboos University, Oman and others)

Chapter 25 – Nutritional Approaches to Modulate Brain Disorders: Focus on Physiology and Therapeutic Applications of á-Lipoic Acid (pp. 293-300)
Suma Elumalai and Udayakumar Karunakaran (S. Korea)

Chapter 26 – Flavonoids for Brain Health (pp. 301-326)
B. Raja and M. Thangaraj, (Annamalai University, Annamalai Nagar, Tamilnadu, India)

Chapter 27 – Omani Date Palm Fruit Varieties (Naghal and A’Seedi) Inhibit Amyloid Beta Protein Fibrilization: A Possible Lead for Therapeutic Target to Alzheimer’s Disease (pp. 327-338)
Musthafa Mohamed Essa, Amjaad S.S. Al-Ghaammari, Selvaraju Subash, Nejib Guizani and Amanat Ali (Sultan Qaboos University, Oman)

Index

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