CREATESPACE Functional and Medical Foods for Chronic Diseases: Volume 18 (Functional Food Science)

The Functional Food Center has successfully held 18 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series “Functional Foods for the Prevention and Management of Chronic Diseases.” The 18th International Conference was held September 15th through the 16th, 2015, at Harvard Medical School, Boston MA, USA. This conference was titled “Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers”.Main conference topics include: 1.Functional food and obesity2.Functional food and diabetes3.Functional food and neurological diseases4.Functional food and cardiovascular diseases5.Functional foods and cancer6.Functional foods/nutraceuticals and cancer7.Bioactive polysaccharides: structure and functional properties8.Functional foods and other non-communicable diseases9.Medical foods with bioactive compound(s) for the management and prevention of non-communicable diseases10.Safety of the bioactive compounds and functional food11.Research and development of new functional food products for non-communicable diseasesFunctional Food’s research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Research scientists, food manufacturers, and consumers who are committed to functional food research have brought together ideas and research to treat chronic illnesses through the utilization of functional foods, which is presented in this book.This book presents the discovery, utilization, and control of bioactive components and functional foods, as well as the processes and scientific research, which lead to these inventive and modern treatment methods. This issue not only preserves the numerous ideas and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society’s relationship with medicine.Danik M. Martirosyan, PhD, President of Functional Food Center/ Functional Food Institute, Dallas, TX, USAFrancine Welty, MD, PhD, Board-Certified Cardiologist at Beth Israel Deaconess Medical Center and an Associate Professor of Medicine at Harvard Medical School, Boston, MA, USAJin-Rong Zhou, PhD, Associate Professor of Surgery, Nutrition/ Metabolism Laboratory, Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston MA, USA