Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Dr. Ram B Singh is president of the Tsim Tsoum Insitutute in Krakow, Poland. He's an honorary fellow of the Halberg Chronobiology Centre, a member of the Russian Academy of Medical Sciences, a fellow of the International Academy of Cardiovascular Sciences, and former president and founder of the Indian Society of Hypertension, International College of Cardiology, and International College of Nutrition. He is the editor of the World Heart Journal and former professor of medicine at Subharti Medical College. He has contributed over 500 research papers to peer reviewed journals and has edited seven books.

Section 1: Functional Food and Nutraceutical Availability 1. Western diets and Risk of under and over-nutrition related Diseases 2. Estimates of total foods and Functional Foods and nutraceutical Availability 3. Evolutionary Diets and the Singh’s Concept of Functional Foods and Functional Farming (4F) 4. Economic cost of functional foods Verses Presently available foods in relation to health

Section 2: Evolutionary Diet and NCDS 4. Functional foods and nutraceuticals for prevention of undernutrition 5. Functional Foods for Prevention of Obesity and Metabolic Syndrome 6. Functional Food for Prevention of Diabetes Mellitus 7. Functional Food for Prevention of hypertension 8. Functional Foods for prevention of Atherosclerosis 9. Functional Foods for prevention of cancer with reference to recurrence 10. Low Protein Rice: Medical Rice for Chronic Kidney Disease and the role of soya beans flour and mellets in the prevention of hypoalbuminemia

Section 3: Fatty Acids in the Diet as functional foods 11. Low Omega-6/Omega-3 Fatty Acid Ratio Diets and health promotion? 12. Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional Functioning 13. Fats and Oils for Health Promotion with Emphasis on Bioactive Olive Oil Polyphenols 14. Modern vs wild Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer? 15. Esteric acid and monounsaturated fatty acids