Colloids And Colloidal Systems In Human Health And Nutrition

Colloids and colloidal systems are essential to life. They are extremely useful,even indispensable, in many commercial and industrial situations as well.They function in everybody cell, in the blood, and in all body fluids, especially the intercellular fluids, formerly known as "humours." Therefore, increased understanding of colloids and their attendant phenomena, as well as the application of their operating principles, to enhance human health considerably is discussed in this article. Colloidal science is relatively young, however, and the number of qualified experts is few compared to other areas of science. In addition, most study in colloids has been confined to industrial processes. Having found use in agriculture, the concrete industry, horticulture, the floral industry, mining, electroplating and cosmetics, to name a few, colloids may have specific application in almost every form of human endeavour. Each of the few general areas just mentioned can be broken down into extensive subdivisions as discussed in this book.

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Colloidal mineral supplements allow 98 percent of the supplement to be absorbed by the body, as opposed to the 3 to 5 percent absorption of standard mineral supplements. "Colloidal Minerals and Trace Elements" details 55 trace elements, their beneficial effects, and the ideal combinations of colloid supplements to use based on your health concerns.

This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields. Provides coverage of digestion, human physiology and the enzyme-microbiome linkage Covers indigestion problems, including gut dysbiosis and its role in chronic disease Addresses traditional and conventional ethic foods Discusses digestive enzymes, as well as digestive drugs, enzymes, nutraceuticals and novel formulations

Colloids are submicron particles that are ubiquitous in both natural and industrial products. Colloids and colloidal systems play a significant role in human health as well as commercial and industrial situations. Colloids have important applications in medicine, sewage disposal, water purification, mining, photography, electroplating, agriculture, and more.This book gathers recent research from experts in the field of colloids and discusses several aspects of colloid morphology, synthesis, and applications. The book is divided into three sections that cover different techniques for the synthesis of colloids, the structure, dynamic and stability of colloids, and applications of colloidal particles, respectively.

This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication, as pharmaceutical supplements, as well as in functional foods and nutraceuticals, all of which have potentially positive effects on health and have preventive and curative properties for various diseases and health conditions. The first section of the book, on Bioactive Compounds from Plant Sources, describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities. Advanced extraction techniques, such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and super critical extraction techniques, are described in detail.