Diet, Immunity and Inflammation, 1st Edition

  • Published By:
  • ISBN-10: 0857095749
  • ISBN-13: 9780857095749
  • DDC: 613.2
  • Grade Level Range: College Freshman - College Senior
  • 772 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory disease. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, Immunity, and Inflammation is a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play in this key bodily response. Part One discusses innate and adaptive immunity, mucosal immunity, chronic inflammatory diseases, and low grade inflammation. Part Two highlights the role of micronutrients in inflammation and immunity. Part Three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics, and the antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. It also explores the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity, and inflammation are discussed from an integrative and life course perspective in Part Four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition during aging, the impact of exercise on immunity its interaction with nutrition, and the effect of malnutrition on immunity and susceptibility to infection. A comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Table of Contents.
Contributor Contact Details.
Woodhead Publishing Series in Food Science, Technology and Nutrition.
1: Immunity and Inflammation: An Introduction.
2: Innate and Adaptive Immunity.
3: Mucosal Immunity in a Healthy Gut.
4: Chronic Inflammatory Diseases.
5: Chronic Low-Grade Inflammation.
6: Micronutrients, Immunity and Inflammation.
7: The Role of Zinc in Immunity and Inflammation.
8: The Role of Dietary Selenium in Inflammation and Immunity.
9: The Role of Iron in Immunity and Inflammation: Implications for the Response to Infection.
10: Vitamin a and the Immune System.
11: Vitamin D and the Immune System.
12: Other Dietary Constituents, Immunity and Inflammation.
13: Intestinal Bacteria and Probiotics: Effects on the Immune System and Impacts on Human Health.
14: Impacts of Prebiotics on the Immune System and Inflammation.
15: Food Bioactive Proteins and Peptides: Antimicrobial, Immunomodulatory and Anti-Inflammatory Effects.
16: Gangliosides, Immunity, Infection and Inflammation.
17: Plant Foods and Inflammatory Processes.
18: Flavonoids and Immune Function.
19: Immunomodulatory Effects of Mushroom β-Glucans.
20: Modulation of Inflammatory and Immune Responses by Short-Chain Fatty Acids.
21: Long-Chain Fatty Acids and Inflammatory Processes.
22: Olive Oil and Immune Function.
23: The Cell- and Immune-Modulating Properties of Glutamine.
24: Arginine and Immune Function.
25: Sulphur Amino Acids and Immune Functions.
26: Nutrition, Immunity and Inflammation.
27: Adverse Immune Reactions to Foods.
28: Early Nutritional Programming.
29: The Immune System during Ageing.
30: Exercise, Nutrition and Immunity.
31: Malnutrition, Immunity and Infection.