Bioactive food as interventions for arthritis and related inflammatory diseases

Front Cover
 Acknowledgments for Bioactive Foods in Chronic Disease States
 Bioactive Food as Interventions for Arthritis and Related Inflammatory Diseases
 Copyright
 Contents
 Preface: Arthritis and Inflammation
 Contributors
 Chapter 1: Antioxidant Flavonoids for Arthritis Treatment: Human and Animal Models
 Abbreviations
 1.Introduction to Phytoflavonoids
 2.What Is Arthritis?
 3.Osteoarthritis
 4.Rheumatoid Arthritis
 5.Flavonoids
 6.Animal Models of Acute and Chronic Inflammation
 7.Flavonoids and Its Effect on Animal Model Arthritis. 8.Radiographic Analysis of Adjuvant-Induced Arthritis9.Flavonoids Devoid of Toxic Effects
 10.Clinical Trial of Flavonoids on Arthritis
 11.The Mechanism of Actions of Flavonoids
 Acknowledgment
 References
 Chapter 2: Inflammation in Arthritis
 Abbreviations
 1.Introduction
 2.Mechanism of Inflammation in Arthritis
 3.Dairy Products and Inflammation
 4.Effects of Food and Spices in Inflammation
 5.The Role of PUFA in Arthritis
 6.Antioxidants and Inflammation in Arthritis
 7.Summary
 References
 Chapter 3: Effects of Beef on Inflammation Affecting Arthritis
 Abbreviations
 1. Introduction. 1.1. Arthritis1.1.1. Overview
 1.1.2. Prevalence
 1.1.3. Disability
 1.1.4. Treatment
 1.2. Beef
 1.2.1. Overview
 1.2.2. Nutrients
 1.2.2.1.1. Polyunsaturated Fatty Acids
 1.2.2.1.2. Monounsaturated Fatty Acids
 1.2.2.1.3. Saturated Fatty Acids
 1.2.2.1.4. Cholesterol
 2. Arthritis and Diet
 2.1. Osteoarthritis
 2.1.1. Overview
 2.1.2. Prevention
 2.1.3. Treatment
 2.1.4. Discussion
 2.2. Rheumatoid Arthritis
 2.2.1. Overview
 2.2.2. Nutrition status
 2.2.3. Prevention
 2.2.4. Foods associated with symptom aggravation
 2.2.5. Treatment
 2.2.5.2.1. PUFAs
 2.2.5.2.2. MUFAs
 2.2.5.2.3. Protein. 2.2.6. Discussion2.3. Gout
 2.3.1. Overview
 2.3.2. Prevention
 2.3.3. Treatment
 2.3.4. Discussion
 3. Contraindications of Beef
 3.1. Cancer
 3.2. Heart Disease
 4. Dietary Recommendations of Beef
 5. Conclusions
 Definitions
 References
 Further Reading
 Chapter 4: Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation, and Arthritis
 Abbreviations
 1. Bioactive Food Components
 2. Immunomodulation
 2.1. Flavan-3-ols
 2.2. Isoflavones
 2.3. Flavones, Flavonols, and Relevant Nonflavonoid Polyphenols
 2.4. Chalcones
 3. Arthritis
 3.1. Flavan-3-ols. 3.2. Flavones, Flavanones, Isoflavones, and Flavonols3.3. Anthocyanins
 4. Inflammation
 4.1. Flavan-3-ols
 4.2. Isoflavones
 4.3. Flavones, Flavanones, and Flavonols
 4.4. Anthocyanins
 References
 Chapter 5: Curcumin and Joint Health: From Traditional Knowledge to Clinical Validation
 Abbreviations
 1. Introduction
 2. Clinical Relevance of Osteoarthritis
 3. Prevalence and Causes of OA
 4. Current OA Treatments
 5. Preclinical and Clinical Evidence of Activity for Curcumin in the Treatment of OA
 6. The Bioavailability Issue.