Nutritional Modulators of Pain in the Aging Population

  • ID: 3892320
  • Book
  • 314 Pages
  • Elsevier Science and Technology
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Nutritional Modulators of Pain in the Aging Population provides an overview on the role of foods, dietary supplements, obesity, and nutrients in the prevention and amelioration of pain in various diseases in the aging population. Headaches, fibromyalgia, joint pain, arthritis pain, back pain, and stomach pain are discussed. In addition, the potential health risks of using foods to reduce symptoms is evaluated.

Each chapter reviews pain causing conditions before reviewing the role of food or exercise. Both researchers and physicians will learn about dietary approaches that may benefit or harm people with various types of pain. Chapters include current research on the actions of nutrients in pain treatment, the effects of lifestyle and exercise on pain management, and discussions of dietary supplements that provide pain relief from chronic conditions like arthritis.

  • Presents a comprehensive overview that details the role of nutrition in pain management for the aging population
  • Written for researchers and clinicians in neurology, pain, and food and nutrition
  • Reviews the pain symptoms and role of food and/or exercise associated with each disease
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Overview of Pain: Mechanisms of Causation and Treatment by Foods 1. Overview of Pain in livestock: Mechanism to nutritional control 2. Nutritional modulators in chemotherapy-induced neuropathic pain 3. Migraine: Burden of disease, treatment, and prevention 4. Myelinodegeneration and its influence on pain: aging, diets and genetic dysregulation

Herbs and extracts in pain management 5. Getting to the Root of Chronic Inflammation: Ginger's Anti-Inflammatory Properties 6. Illegal adulterations of (traditional) herbal medicines and dietary supplements for the treatment of pain 7. Diabetic Neuropathy Modulation by Zinc and/or Polyphenol Administration 8. Natural Remedies for Treatment of Cancer Pain 9. Capsicum: a natural pain modulator

Role of Pain: Diet, Food and Nutrition in Prevention and Treatment 10. Honey
A Natural Remedy for Pain Relief 11. Probiotics and Synbiotics for management of infantile colic

Obesity and Macronutrients in Pain 12. The Interrelationship of Obesity, Pain and Diet/Nutrition 13. Effects of obesity on function and quality of life in chronic pain 14. Post Operative Analgesia in Morbid Obesity: An Overview of Multimodal Analgesia and Complimentary Therapies

Nutrients in Pain in Prevention and Treatment 15. Vitamin D deficiency in joint pain: effects of vitamin D supplementation 16. Nutritional Modulators of Pain in the Aging Popululation 17. Trace Elements Alleviate Pain in Mice and Humans 18. Vitamin B12 for Relieving Pain in Aphthous Ulcers 19. Vitamin K, Osteoarthritis, and Joint Pain   20. Conservative and postoperative co-analgesic therapy for upper limb tendinopathy using dietary supplements 21. Folic acid in pain: An epigenetic link

Animals models for pain: Food and plant extract 22. Analgesic and Neuroprotective Effects of B vitamins 23. Pain Relief in Chronic Pancreatitis- Role of Nutritional Antioxidants 24. Vitamin D and disc herniation associated pain 25. Review of fortified foods and natural medicinal products in companion animals afflicted by naturally-occurring osteoarthritis

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Watson, Ronald Ross
Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse.
Zibadi, Sherma
Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her medical degree and training were done at the Mashhad University of Medical Sciences. She then completed her post-doctoral research fellowship awarded by the American Heart Association where her research involved cardiology and complementary medicine studies. Her research has involved maladaptive cardiac remodeling process, which helps to identify new targets for treatment of heart failure. Dr. Zibadi's research interest also extends into foods as medicines, exploring the preventive and therapeutic effects of dietary supplements on heart failure and its major risk factors in both basic animal and clinical studies, translating lab research findings into clinical practice. Dr. Zibadi is an author of more than 35 research papers in peer reviewed journals. She has been an editor on 8 scientific books like this one being proposed. She has edited on a variety of clinical topics: breast milk, bottle feeding, wheat and rice in health, polyphenols and health, omega 3 fatty acids, dietary supplements in immune modulation, and dietary fat and health. She and Dr. Watson have collaborated extensively on both laboratory research and editing.
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