Nutrigenomics and Proteomics in Health and Disease

Yoshinori Mine , PhD, is professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada. Kazuo Miyashita , PhD, is professor of Biofunctional Material Chemistry in the Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Japan. Fereidoon Shahidi , PhD, is university research professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.

Section I. Chapter 1. Overview. Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi. Chapter 2. OMICS in Nutrition and Health Research. Martin Kussmann. Section II. Chapter 3. Toward Personalized Nutrition and Medicine: Promises and Challenges. Baitang Ning and Jim Kaput. Chapter 4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods. Teruo Kawada, Tsuyoshi Goto, Shizuka Hirai, Rina Yu, and Nobuyuki Takahashi. Chapter 5. Inflammatory Genes Involved in Obesity-induced Inflammatory Responses and Pathologies. Rina Yu. Chapter 6. Genomics and Proteomics in Allergy. Icy D'Silva and Yoshinori Mine. Section III. Chapter 7. Beneficial Effects of Conjugated Linoleic Acid (CLA). Kazunori Koba and Teruyoshi Yanagita. Chapter 8. Regulation of Gene Transcription by Fatty Acids. Jean-Paul Pegorier. Chapter 9. Non-nutrient Functionality of Amino Acids. Yoshinori Mine and Connie J. Kim. Chapter 10. Functional Bioactive Proteins and Peptides in Nutrigenomic. Denise Young and Yoshinori Mine. Chapter 11. Anti-obesity Effect of Allenic Carotenoid, Fucoxanthin. Kazuo Miyashita and Masashi Hosokawa. Chapter 12. Control of Systemic Inflammation and Chronic diseases - The Use of Turmeric and Curcuminoids. Stig Bengmark. Chapter 13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone. Fazlul H. Sarkar and Yiwei Li. Chapter 14. Green Tea Polyphenols Modulated Genome Functions for Protective Health Benefits. Molay K. Roy, Mahendra P. Kapoor, Lekh R. Juneja. Chapter 15. Oat Avenanthramides: A Novel Antioxidant. Li Li Ji, Ryan Koenig and Mitchell L. Wise . Chapter 16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins. De-Xing Hou. Chapter 17. Food Components Activating Capsaicin Receptor TRPV1. Tatsuo Watanabe, Yusaku Iwasaki, Akihito Morita and Kenji Kobata. Chapter 18. New Therapeutic Effects of Anthocyanins: Anti-obesity Effect, Anti-diabetes Effect, and Vision Improvement. Takanori Tsuda and Hitoshi Matsumoto. Chapter 19. Licorice Flavonoids. Shinichi Honda, Yuji Tominaga, Shinichi Yokota. Chapter 20. Isoprenols. Tsuyoshi Goto, Nobuyuki Takahashi, Shizuka Hirai and Teruo Kawada. Chapter 21. Anti-inflammatory and Anti-carcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids. Akira Murakami and Hajime Ohigashi. Chapter 22. Probiotics: Food for Thought. Kingsley C Anukam, and Gregor Reid. Section IV. Chapter 23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients. Hiroshi MANO, Jun SHIMIZU, and Masahiro WADA. Chapter 24. Challenges and Current Solutions in Proteomic Sample Preparations. Feng Tao. Chapter 25. Computational Methods in Cancer Gene Networking. Edwin Wang. Chapter 26. Peptodomics. Anil Kumar Puttaswamy and Yoshinori Mine.