Molecular Aspects Of Alcohol And Nutrition

Molecular Aspects of Alcohol and Nutrition is a valuable resource for nutrition researchers and nutritionists who study or treat alcohol-related diseases. Experts from across the field of alcohol research explain how alcohol disrupts normal fat, carbohydrate, and protein metabolic processes occurring in the liver as well as other parts of the body. The book discusses how this can lead to alcoholic liver disease (ALD) as well as contribute to the onset of Type 2 diabetes and the metabolic syndrome. It also explores how alcohol affects nutrient absorption in the gastrointestinal tract and can lead to anemia and reduced amounts of fat soluble vitamins. This book explores both the primary and secondary consequences of alcohol consumption. Chapters in the first section investigate the basic science of alcohol metabolism – focusing on how alcohol and its toxic metabolites disrupt and impair normal nutrient regulation at the molecular level. Further chapters explore how alcohol affects many extra-hepatic organs and tissues as well as the secondary consequences of alcohol consumption such as reduced levels of minerals like magnesium, calcium, and trace elements like zinc. Offers a valuable resource for nutrition researchers and nutritionists who study alcohol-related diseases and attempt to treat them through nutritional strategies Explores how alcohol and its toxic metabolite acetaldehyde disrupt and impair normal macro and micro nutrient regulation at the molecular level Investigates how alcohol affects and interferes with cell signaling, cell death pathways, calcium homeostasis leading to osteoporosis, oxygen balance, as well as the pathophysiology of alcohol consumption and abuse

Chronic alcohol use is associated with heart, liver, brain, and other organ pathology. Alcohol is a drug of abuse and a caloric food and it causes poor intake and absorption of nutrients, thus playing a major role in many aspects of clinical consequences. Alcohol use lowers consumption of fruit and vegetables, lowers tissue nutrients, and, in some cases, requires nutritional therapy by clinicians. Alcohol, Nutrition, and Health Consequences will help the clinician define the causes and types of nutritional changes due to alcohol use and also explain how nutrition can be used to ameliorate its consequences. Chapters present the application of current nutritional knowledge by physicians and dietitians. Specific areas involving alcohol-related damage due to nutritional changes are reviewed, including heart disease, obesity, digestive tract cancers, lactation, brain function, and liver disease. In addition, alcohol’s effects on absorption of minerals and nutrients, a key role in causing damage are treated. The importance of diet in modifying alcohol and its metabolite damage is also explained. Alcohol, Nutrition, and Health Consequences is essential reading for alcohol therapists and researchers as well as primary care physicians and dietitians and is an easy reference to help the clinician, student, and dietitian comprehend the complex changes caused by direct and indirect effects of ethanol at the cellular level via its nutritional modification.

Biochemical, Physiological, and Molecular Aspects of Human Nutrition - E-Book

The most complete review of human nutrition, ideal for those looking for a deeper grounding in the subject before pursuing a career in the discipline.

Neuroscience of Alcohol: Mechanisms and Treatment presents the fundamental information necessary for a thorough understanding of the neurobiological underpinnings of alcohol addiction and its effects on the brain. Offering thorough coverage of all aspects of alcohol research, treatment and prevention, and containing contributions from internationally recognized experts, the book provides students, early-career researchers, and investigators at all levels with a fundamental introduction to all aspects of alcohol misuse. Alcohol is one of the world’s most common addictive substances, with about two billion individuals worldwide consuming it in one form or another and three million annual deaths that are associated with alcohol misuse. Alcohol alters a variety of neurological processes, from molecular biology, to cognition. Moreover, addiction to alcohol can lead to numerous other health concerns and damage virtually every organ system in the body, making diagnosis and treatment of individuals addicted to alcohol of critical importance. Integrates cutting-edge research on the pharmacological, cellular and molecular aspects of alcohol use, along with its effects on neurobiological function Discusses alcohol use as a component of dual-use and poly addictions Outlines numerous screening and treatment strategies for alcohol misuse Covers both the physical and psychological effects of alcohol use and withdrawals to provide a fully-formed view of alcohol dependency and its effects

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. Summarizes molecular nutrition in health as related to fats Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease Includes preclinical, clinical and population studies Covers the genome, the whole body and whole communities Includes key facts, a mini dictionary of terms and summary points

NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.

Presents advanced nutrition in a comprehensive format ideal for graduate students in nutritional programs, organic chemistry, physiology, biochemistry and molecular biology. Focuses on the biology of human nutrition at the molecular, cellular, tissue and whole-body levels.