Read more
This book presents comprehensive coverage on the importance of good nutrition in the treatment and management of obesity, cancer and diabetes. Naturally occurring bioactive compounds are ubiquitous in most dietary plants available to humans and provide opportunities for the management of diseases. The text provides information about the major causes of these diseases and their association with nutrition. The text also covers the role of dietary phytochemicals in drug development and their pathways. Later chapters emphasize novel bioactive compounds as anti-diabetic, anti-cancer and anti-obesity agents and describe their mechanisms to regulate cell metabolism.
Written by global team of experts, Dietary Phytochemicals: A Source of Novel Bioactive Compounds for the Treatment of Obesity, Cancer and Diabetes describes the potentials of novel phytochemicals, their sources, and underlying mechanism of action. The chapters were drawn systematically and incorporatedsequentially to facilitate proper understanding. This book is intended for nutritionists, physicians, medicinal chemists, drug developers in research and development, postgraduate students and scientists in area of nutrition and life sciences.
List of contents
1. Etiology of obesity, cancer, and diabetes.- 2. Pathophysiology of Obesity and Diabetes.- 3. Pathophysiology of obesity and cancer: Drugs and signaling targets.- 4. Peptides Involved in body weight regulation.- 5. Insulin resistance- a link between obesity and cancer.- 6. Role of the cytoskeletal protein, actin in various diseases.- 7. Diabetes mellitus and its management with plant-based therapy.- 8. Fruits and vegetables as sources of functional phytochemicals for the management of obesity, diabetes, and cancer.- 9. Spices in diabetes, cancer and obesity treatment.- 10. MicroRNAs as Targets of Dietary Phytochemicals in Obesity and Cancer.- 11. Natural phenolic compounds as anti-obesityand anti-cardiovascular disease agent.- 12. Harnessing the Potential of Phytochemicals for Breast Cancer Treatment.
About the author
Chukwuebuka Egbuna is a chartered chemist, chemical analyst, and academic researcher in the Department of Biochemistry at Chukwuemeka Odumegwu Ojukwu University in Uli, Nigeria. He is a member of the Institute of Chartered Chemists of Nigeria (ICCON), the Nigerian Society of Biochemistry and Molecular Biology (NSBMB), the Society of Quality Assurance (SQA) (USA), and the Royal Society of Chemistry (RSC) (United Kingdom).
Sadia Hassan is a faculty member in the Department of Nutritional Sciences, Faculty of Science and Technology, Government College Women University, Faisalabad, Pakistan.
