000			04790nam a2200445 i 4500
999			_c361291 _d361291
001			361291
003			ES-MaUEC
005			20230102121338.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			211003s2021 sz | o |||| 0|eng d
020			_a9783030830175
024	7		_a10.1007/978-3-030-83017-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aRA784 _b2021 EB
245	0	0	_aNutrition, Food and Diet in Ageing and Longevity _cedited by Suresh I. S. Rattan, Gurcharan Kaur
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XV, 642 páginas) _b35 ilustraciones, 27 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aHealthy Ageing and Longevity _x2199-9015 _v14
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aDietary proteins: functions and health benefits -- Fats and oils in healthy ageing and longevity -- Micronutrients in ageing and longevity -- Prebiotics and probiotics in ageing and longevity -- Nutritional hormetins in ageing and longevity -- Nutritional regulation of ageing and longevity (Alexey Moskalev, Moscow Institute of Physics and Technology -- Animal- and plant-based food for health and longevity (AzzaSilotry Naik, Food BioSciences Department, Teagasc Food Research Centre. .
520	3		_aThis edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are".
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9297151 _aAncianos _xSalud e higiene
650		7	_2embne _9667339 _aAncianos _xAlimentación
700	1		_aRattan, Suresh I. S. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aKaur, Gurcharan. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030830168
776	0	8	_iPrinted edition: _z9783030830182
776	0	8	_iPrinted edition: _z9783030830199
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-83017-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI