Nutriomics Well-being through Nutrition 2022 Original pdf

Nutriomics Well-being through Nutrition 2022 Original pdf

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AUTHORS: Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Bunmi Adetunji

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Nutriomics Well-being through Nutrition 2022 Original pdf

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.

 

Nutriomics: Well-being through Nutrition focuses on:

 

 

    • The impact of molecular approaches to revolutionize nutrition research for human well-being

 

 

    • Various biomarkers for bioactive ingredient analysis in nutritional intervention research

 

 

    • Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices

 

 

    • Recent updates on applications of omics technologies towards personalized nutrition

 

 

Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.

 

This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.

AUTHORS: Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Bunmi Adetunji

PAGES: 318

YEAR: 2022

PUBLICATION: CRC Press

LANGUAGE: English

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