Food for Huntington’s Disease

$230.00

Musthafa Mohamed Essa, Ph.D.
Sultan Qaboos University, Muscat, Oman

Thamilarasan Manivasagam
Annamalai University, Tamilnadu, India

Arokiasamy Justin Thenmozhi
Annamalai University, Annamalainagar, Tamilnadu, India

Qazi Hamid
CEO, RX Biosciences Ltd, Gaithersburg, MD, USA

Series: Nutrition and Diet Research Progress
BISAC: HEA006000

Food and Huntington’s Disease is another book in a series of books related to the benefits of food on brain function. This book designates the possible beneficial effects of edible natural products and their active materials on Huntington’s disease. This is a progressive neurodegenerative disease that could cause uncontrolled movements, cognitive difficulties and emotional disturbances. The aim of this book and its series is to create awareness in general audiences about the dietary perception to reduce the occurrence of Huntington’s disease. This may enable a better understanding and possibly reduce the cost on medical bills for patients (approximately $4500/year/person) and the insurance companies. Literature revealed that this disturbing neurodegenerative disorder has a higher prevalence in Europe (3-7 in 100,000), North America (4-5 in 100,000), and Australia than in Asian countries.

Studies suggest that mutation in the HD gene and the repeat expansion play an important role in the pathophysiology of this disease. The genetic defect underlying Huntington’s disease is unstable, caused by an abnormal CAG expansion within the first exon of the Huntingtin gene (HTT), leading to an expanded polyglutamine (polyQ) track in the HTT protein. This disease is an inherited one. Even though the prevalence rate is moderate, scientists predict that a lot of people possess the possibility of carrying this disease. Mitochondrial dysfunction and oxidative stress could very highly play a role in this disease. In the last decade, the benefits of food on many diseases – including brain diseases – were explored. This book aims to summarize the recent updates on the benefit of natural edible materials and their active principles on the prevention or delaying of the progression or the management of this disease.

The editors feel highly obligated to all the contributors for this initiative. Undeniably, they believe that the information provided in this book would raise the awareness of the readers and could possibly help them to understand the disease process and the benefits of food items on Huntington’s’ disease management.

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Table of Contents

Table of Contents

Preface

Chapter 1. The Beneficial Effects of Natural Dietary Products on Neuroprotection
(S. Lakshmi, A. Kurian, P. Prakash, A. Firdous and E. Preetham, Department of Biochemistry, School of Ocean Science and Technology, Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kerala, India)

Chapter 2. Polyphenols and Huntington’s Disease
(T. Manivasagam, A. Justin Thenmozhi, M. Dhivya Bharathi, T. Sumathi, C. Saravanababu, A. Borah and M. Mohamed Essa, Department of Biochemistry and Biotechnology, Faculty of Science,Annamalai University, Annamalainagar, Tamilnadu, India, and others)

Chapter 3. The Role of Natural Flavonoids in Huntington’s Disease
(T. Sumathi, A. Justin Thenmozhi and T. Manivasagam, Department of Medical Biochemistry, Dr. ALMPGIBMS, University of Madras, Taramani Campus, Chennai, Tamil Nadu, India, and others)

Chapter 4. Spices and Huntington’s Disease
(R. Balakrishnan, T. Manivasagam, A. Justin Thenmozhi, M. Mohamed Essa and N. Elangovan, Department of Biotechnology, School of Biosciences, Periyar University, Salem, Tamil Nadu, India)

Chapter 5. Probiotics, Prebiotics, and Synbiotics on Neurological Disorders: Relevance to Huntington’s Disease
(C. Saravana Babu, N. Chethan, B. Srinivasa Rao A. Bhat, R. Bipul, A. H. Tousif, M. Mahadevan, S. Sathiya, T. Manivasagam, M. Mohamed Essa and K.S. Meena , Department of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education and Research, SS Nagar, Mysore, KA, India, and others)

Chapter 6. Nutraceuticals: A Novel Neuroprotective Approach against Huntington’s Disorder
(N. J. Dar and R. S. Yadav, Neuropharmacology Laboratory, CSIR-Indian Institute of Integrative Medicine, Jammu (J&K), India, and others)

Chapter 7. Management of Huntington’s Disease: Perspectives from the Siddha System of Medicine
(C. Saravana Babu, M. Mahadevan, B. Srinivasa Rao, R. Vijayan, R. Bipul, A. Bhat, N. Chethan, A. H. Tousif, T. Manivasagam, A. Justin Thenmozhi and M. Mohamed Essa, Department of Pharmacology, JSS College of Pharmacy, Jagadguru Sri Shivarathreeswara University, SS Nagar, Mysore, KA, India, and others)

Chapter 8. Ascdians as Bioactive Sources for Huntington’s Disease
(V. Manigandan, J. Nataraj, V. Arumugam, S. Srivarshini, K. Ramachandran, S. Aruna, S. Umamaheshwari, T. Manivasagamand R. Saravanan, Department of Medical Biotechnology, Faculty of Allied Health Sciences, Chettinad Academy of Research and Education, Kelambakkam, Chennai, Tamil Nadu, India, and others)

Chapter 9. Terpenoids and Huntington’s Disease
(R. Balakrishnan, K. Tamilselvam, T. Manivasagam, A. Justin Thenmozhi, M. Mohamed Essa and N. Elangovan, Department of Biotechnology, School of Biosciences, Periyar University, Salem, Tamilnadu, India, and others)

Chapter 10. Therapeutic Options for Huntington’s Disease: Ayurvedic Medicnal Plants
(J. Nataraj, T. Manivasagam, A. Justin Thenmozhi, C. Saravana Babu and M. Mohamed Essa, Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar, Tamilnadu, India)

Chapter 11. Beneficial Roles of Curcumin, the Curry Spice, in Huntington’s Disease
(C. Saravana Babu, A. Bhat, R. Bipul, N. Chethan, A. H. Tousif, A. M. Mahalakshmi, T. Manivasagam, A. Justin Thenmozhi and M. Mohamed Essa, Department of Pharmacology, JSS College of Pharmacy, Jagadguru Sri Shivarathreeswara University, SS Nagar, Mysore, KA, India, and others)

Index

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