Functional Foods and Cardiovascular Disease

Dr. Mohammed H. Moghadasian is currently a Professor in the Department of Human Nutritional Sciences, Faculty of Human Ecology at the University of Manitoba, Winnipeg, Canada. He is also a Principal Investigator at the Canadian Centre for Agri-food Research in Health and Medicine (CCARM) at the St. Boniface Hospital Research Centre, Winnipeg, Canada. He obtained his PhD in the discipline of Pathology and Laboratory Medicine from the University of British Columbia, Vancouver, Canada in 1998. After extensive postdoctoral training in the area of functional foods and nutraceuticals, Dr. Moghadasian joined the University of Manitoba in 2003. Dr. Moghadasian’s research program is well funded through a number of major grant agencies. His research activities have extensively contributed to advancing the applications of functional foods and nutraceuticals in the prevention and treatment of cardiovascular diseases. Dr. Moghadasian is the primary author on numerous scientific articles plus several book chapters. Dr. Moghadasian is a recipient of a number of research and teaching excellence awards including the Canadian Nutrition Society Centrum Foundation New Scientist Award. He serves several scientific journals as a member of the Editorial Board. Dr. N.A. Michael Eskin is currently a professor in the Department of Human Nutritional Sciences and Associate Dean, Faculty of Human Ecology at the University of Manitoba, Winnipeg, Canada. He obtained his PhD in Physiological Chemistry at Birmingham University, United Kingdom, where he conducted research on toxicology focusing on mercapturic acid. Dr. Eskin holds several patents and has published 25 chapters and over 115 scientific papers related to edible oils and mustard gum. He has authored and edited 10 books several of which were translated into German and Japanese. Dr. Eskin is the recipient of a number of awards, including the Timothy Mounts Award by the American Oil Chem

The Pathophysiology of Coronary Artery Disease. Advances in Technology to Generate Cardiovascular-Friendly Functional Food Products. Clinical and Experimental Evidence on Cardiovascular Benefits of Fish Oil. Alpha-Linolenic Acid and Cardiovascular Disease: Flaxseed Oil. Folic Acid and Pathogenesis of Cardiovascular Disease. Experimental and Clinical Evidence of Cardiovascular Benefits of Plant Sterols. Wine and Cardiovascular Benefits. Role of Garlic Products in Reducing Cardiovascular Risks. Impact of Egg Consumption in Development or Prevention of Heart Disease. Fibers and Prevention of Cardiovascular Disease. Chocolate and Cocoa: A Comprehensive Review on Cardiovascular Benefits. Tea and Coffee: A Concise Review of Effects on Cardiovascular Risk Factors. Index.