000			04255nam a2200493 i 4500
001			0000177989
005			20171002064225.0
006			m o d
007			cr cn|||||||||
008			130602s2013 enka ob 001 0 eng|d
020			_z9780857090379 (print)
020			_z0857090372 (print)
020			_a9780857095749 (e-book)
035			_a(CaPaEBR)ebr10815613
040			_aCaPaEBR _beng _erda _epn _cCaPaEBR
050	1	4	_aRA784 _b.D5375 2013eb
245	0	0	_aDiet, immunity and inflammation / _cedited by Philip C. Calder and Parveen Yaqoob.
264		1	_aOxford ; _aPhiladelphia : _bWoodhead Publishing, _c2013.
300			_a1 online resource (765 pages) : _billustrations.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aWoodhead publishing series in food science, technology and nutrition, _x2042-8049 ; _vnumber 232
504			_aIncludes bibliographical references and index.
505	0		_apart I. Immunity and inflammation: an introduction -- part II. Micronutrients, immunity and inflammation -- part III. Other dietary constituents, immunity and inflammation -- part IV. Nutrition, immunity and inflammation.
520			_a"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."-- _cBack cover.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Palo Alto, Calif. : ebrary, 2014. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
650		0	_aDiet.
650		0	_aDiet in disease.
650		0	_aDiet therapy.
650		0	_aImmunity.
650		0	_aImmunity _xNutritional aspects.
650		0	_aInflammation.
650		0	_aInflammation _xNutritional aspects.
655		0	_aElectronic books.
700	1		_aCalder, Philip C.
700	1		_aYaqoob, Parveen.
776	0	8	_iPrint version: _tDiet, immunity and inflammation. _dOxford : Woodhead Publishing, 2013 _hxxviii, 732 pages ; 25 cm. _kWoodhead publishing series in food science, technology and nutrition ; number 232 _x2042-8049 ; _z9780857090379 _w(OCoLC)ocn862072896 _w(DLC)17761152
797	2		_aebrary.
830		0	_aWoodhead Publishing in food science, technology, and nutrition ; _vno. 232.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10815613 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c167128 _d167128