• Nutraceuticals, Glycemic Health & Type 2 Diabetes, edited by Vijai K. Pasupuleti and James W. Anderson (ISBN: 978-0-8138-2933-3. 2008. 512 pp.), discusses certain nutraceuticals that assist in preventing and managing prediabetes and type 2 diabetes. Some of these ingredients include bioactive peptides, traditional herbs from China, India, and Mexico, resistant starches, cinnamon, chromium, soybeans and soy components, and others. Some of these ingredients have shown promise in the management or prevention of certain diseases or health conditions. For instance, there has been commercial application of bioactive peptides as nutraceutical ingredients in the management of blood pressure. Now, researchers are studying how peptides can prevent and manage type 2 diabetes and how resistant starches can reduce the glycemic and insulin response. These and other nutraceuticals that are supported by scientific and clinical studies are highlighted in the book.
The contributing authors—physicians, dietitians, researchers, and scientists—lend their expertise to the topic as they explain the glycemic concept and the emerging research being conducted on nutraceuticals for the prevention and management of type 2 diabetes.
As the number of people diagnosed with diabetes continues to increase around the world, the book concludes with a timely chapter about steps that researchers should take now and in the future to address this serious situation. Some suggestions include lifestyle changes, nutritional approaches to diabetes prevention, supplementation, using herbs, and conducting clinical trials. The book’s appendix includes a list of herbs used in diabetes studies conducted on animals and humans.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.
Topics of future books in the series include sustainability in the food industry, calorimetry and food process design, microbial safety of fresh produce, food ingredients for the global market, hydrocolloids, fats and oils, and dairy ingredients.
IFT members receive a 20% discount on all Wiley-Blackwell books.
For more information, call 800-862-6657 or visit www.blackwellfood.com/iftpress.
Manuscript proposals may be sent to Mark Barrett, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).
Chemistry of Spices. Villupanoor A. Parthasarathy, Bhageerathy Chempakam, and T. John Zachariah, eds. CAB International2. ISBN: 978-1-84593-405-7.
Drying Technologies in Food Processing. Xiao Dong Chen and Arun S. Mujumdar, eds. Wiley-Blackwell3. ISBN: 978-1-4051-5763-6.
Microbial Risk Analysis of Foods. Donald W. Schaffner, ed. ASM Press4. ISBN: 978-1-55581-461-8.
Phytochemicals: Aging and Health. Mark S. Meskin, Wayne R. Bidlack, and R. Keith Randolph, eds. CRC Press LLC and Taylor & Francis Group5. ISBN: 1-4200-6137-2. 1Blackwell Publishing Ltd.; www.blackwellpublishing.com. 2CAB International; www.cabi.org. 3Wiley-Blackwell; www.wiley.com. 4ASM Press; http://estore.asm.org. 5CRC Press LLC and Taylor & Francis Group; www.crcpress.com or www.taylorandfrancis.com.
1Blackwell Publishing Ltd.; www.blackwellpublishing.com. 2CAB International; www.cabi.org. 3Wiley-Blackwell; www.wiley.com. 4ASM Press; http://estore.asm.org. 5CRC Press LLC and Taylor & Francis Group; www.crcpress.com or www.taylorandfrancis.com.