Diet, Immunity and Inflammation

  • ID: 3744377
  • Book
  • 772 Pages
  • Elsevier Science and Technology
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Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response.

Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection.

With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation.

- Provides an overview of key research in the important and connected areas of inflammation, infection, overactive immune responses, diseases and diet
- Outlines the fundamentals of immunity and inflammation and reviews the effects of different food constituents
- Discusses important related issues, such as ageing and exercise
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Part 1 Immunity and inflammation: An introduction: Innate and adaptive immunity
Mucosal immunity in a healthy gut
Chronic inflammatory diseases
Chronic low-grade inflammation. Part 2 Micronutrients, immunity and inflammation: The role of zinc in immunity and inflammation
The role of dietary selenium in inflammation and immunity
The role of iron in immunity and inflammation: Implications for the response to infection
Vitamin A and the immune system
Vitamin D and the immune system. Part 3 Other dietary constituents, immunity and inflammation: Intestinal bacteria and probiotics: Effects on the immune system and impacts on human health
Impacts of prebiotics on the immune system and inflammation
Food bioactive proteins and peptides: Antimicrobial, immunomodulatory and anti-inflammatory effects
Gangliosides, immunity, infection and inflammation
Plant foods and inflammatory processes
Flavonoids and immune function
Immunomodulatory effects of mushroom B-glucans
Modulation of inflammatory and immune responses by short-chain fatty acids
Long-chain fatty acids and inflammatory processes
Olive oil and immune function
The cell- and immune-modulating properties of glutamine
Arginine and immune function
Sulphur amino acids and immune function. Part 4 Nutrition, immunity and inflammation: Adverse immune reactions to foods
Early nutritional programming
The immune system during ageing: Impacts of nutrition and other parameters
Exercise, nutrition and immunity
Malnutrition, immunity and infection.
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Calder, Philip C
Philip Calder is Professor of Nutritional Immunology at the Faculty of Medicine, University of Southampton, UK.
Yaqoob, Parveen
Parveen Yaqoob is Professor of Nutritional Physiology and Director of Research at the School of Chemistry, Food and Pharmacy, University of Reading, UK.
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