Main description:

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".

Contents:

Section 1: Nutritional components 1. Dietary proteins: functions and health benefits (Khetan Shevkani, School of Basic and Applied Sciences, Central University of Punjab Bathinda; Email: shevkani@gmail.com) 2. Fats and oils in healthy ageing and longevity (Kaustuv Bhattacharya, DuPont, Aarhus, Denmark; Email: kaustuv.bhattacharya@dupont.com) 3. Micronutrients in ageing and longevity (BozenaCurko-Cofek, University of Rijeka, Croatia; Email: bozena.curko.cofek@medri.uniri.hr) 4. Prebiotics and probiotics in ageing and longevity (Renu Agrawal, CFTRI, Mysore, India; Email: renuagrawal46@gmail.com) 5. Nutritional hormetins in ageing and longevity (Suresh Rattan and Indra Kumar, Aarhus University, Denmark; Email: rattan@mbg.au.dk) 6. Nutritional regulation of ageing and longevity (Alexey Moskalev, Moscow Institute of Physics and Technology, Russia; Email: amoskalev@list.ru) Section 2: Food for health 7. Animal- and plant-based food for health and longevity (AzzaSilotry Naik, Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Email:azza.silotry8@gmail.com) 8. Fermented foods in ageing and longevity (P. Nisha,CSRI-NIIST, Thiruvananthapuram, Kerala, India; Email:pnisha@niist.res.in) 9. Dairy foods for health and longevity (Dino Demirovic, Eurofin, Denmark and USA; Email: dino.demirovic@gmail.com) 10. Anti-inflammatory foods in ageing and longevity (Ceren Gezer, Eastern Mediterranean University, North Cyprus, Turkey; Email: gezerceren@hotmail.com) 11. Functional foods in the managementof age-associated diseases. (Amritpal Kaur, Dept of Food Science and Technology, GNDU, Amritsar, India; Email:amritft33@yahoo.co.in) 12. Foodfor brain health (Vittorio Calabrese, University of Catania, Italy; Email: calabres@unict.it) 13. Food for gut (Marina Ezcurra, School of Biosciences, University of Kent, Canterbury, NJ, UK; email: M.Ezcurra@kent.ac.uk) 14. Food for healthy ageing and longevity (Lisette de Groot, Division of Human Nutrition and Health, Wageningen University, The Netherlands. Email: lisette.degroot@wur.nl) 15. Evolutionary understanding of nutrition, food and diet. (Michael Rose and Grant Rutledge; email: michaelrose2555@gmail.com; grant.rutledge@tufts.edu) Section 3: Diet and culture 16. Ayurvedic principles of food for health (Suresh Chauhan, Ayushkam Ayurved, 25-SF, B-Block, Ranjit Avenue, Amritsar; Email: drsureshchauhan@gmail.com) 17. Mediterranean diet in ageing and longevity (TS Ghosh, APC Microbiome Ireland, University College Cork, Cork, Ireland; Email: tarini.ghosh@ucc.ie) 18. Diet according to the traditional Chinese medicine for health and longevity (Yifang Zhang, Shanhai East International Hospital, China; Email: yfztcmsh@163.com) 19. Nutraceuticals and functional foods: combining traditional wisdom with modern science (Jyoti S. Gokhle, Laxmi Ananthanarayan and SmitaLele, Institute of Chemical Technology, Mumbai, India; Email: dr.smita.lele@gmail.com) 20. Ketogenic diet in ageing and longevity (Misha Sakharoff, Copenhagen, Denmark; Email: misha@sakharoff.com) 21. Circadian rhythms and diet: implications for aging and longevity (Anita Jagota, University of, Hyderabad, India; Email: anitajagota01@gmail.com) 22. Clinical recommendations for food for health (MariosKyriazis, Institute of Longevity, Larcana, Cyprus; Email: drmarios@live.it) 23. Dietary patterns and healthy ageing (Ligia Dominguez and Mario Barbagallo, University of Palermo, Italy; Email: ligia.dominguez@unipa.it&mario.barbagallo@unipa.it) 24. Cultural myths and legends about food for eternal life; (Ilia Stambler, Beer Yakov, Israel; Email: ilia.stambler@gmail.com) Section 4: Nutritional and dietary interventions 25. Gerosuppressive and synolytic nutrients (Jan Nehlin, Copenhagen University Hospital, Hvidovre, Denmark; Email: jan.nehlin@regionh.dk) 26. Ashwagandha for healthy ageing and longevity (RenuWadhwa and and Sunil Kaul, AIST, Tsukuba, Japan; Emails: renu-wadhwa@aist.go.jp &s-kaul@aist.go.jp) 27. Peptides for healthy ageing and longevity (Vladimir Khavinson and Svetlana Trofimova, St. Petersburg Institute of Bioregulation and Gerontology, Russia; Email: khavinson@gerontology.ru&dr.s.trofimova@gmail.com) 28. Dietary/caloric restriction vs intermittent/periodic fasting for healthy ageing and longevity (Gurcharan Kaur, GNDU, Amritsar, India; Email: kgurcharan.neuro@yahoo.com) 29. Dietary restriction mimetics (TimurSaliev, Kazhakstan; Email: tim.saliev@gmail.com) 30. Evolutionary limitations of dietary restriction (Lloyd Demetrius, Harvard, USA; Email: ldemetr@oeb.harvard.edu) 31. Nutritional regulation of metabesity (Ebenezer I. O. Ajayi, Osun State University, Osogbo, Nigeria; Email: ebenezer.ajayi@uniosun.edu.ng) 32. The fact and fiction of nutritional claims about health and longevity (Eric Le Bourg, CNRA, Toulouse, France; Email: eric.le-bourg@univ-tlse3.fr) 33. Trade-offs in nutrition and health (Jonathan Sholl, Department of Philosophy and History of Ideas, Aarhus University, Aarhus, Denmark Email: jrsholl.edu@gmail.com)