This collection features books and book contributions written by faculty in the Department of Biology at Fairfield University.
Isais Dichi, Andrea Colado Simao, Christopher Blesso, Catherine J. Andersen, and Maria Luz Fernandez
Catherine J Andersen is a contributing author, "Eggs Effects on HDL-C Metabolism, Inflammation, and Insulin Resistance," 313-326.
The prevalence of metabolic syndrome (MS) is rising in developing countries and developed countries at such high rates that it is now considered a worldwide public health problem of pandemic proportions. Yet its spread can usually be mitigated by diet and lifestyle behavior. Nutritional Intervention in Metabolic Syndrome brings together coverage of dietary patterns and dietary components to create a complete understanding of the mechanisms by which these diets and components may improve metabolic syndrome. It then presents information on how to treat MS through lifestyle change and nutritional intervention. Written by experts, the book focuses on diet therapy, nutritional intervention, and oxidative stress in metabolic syndrome. It presents information on dietary patterns in metabolic syndrome, including Mediterranean style diets, DASH, and low calorie diets. The text then provides an understanding of the physiopathology mechanisms in metabolic syndrome and strategies to treat these conditions through nutritional intervention. Chapters cover prevalence of MS, pathophysiology, MS in systemic lupus erythematosus and rheumatoid arthritis, gene-nutrient interactions, MS in adolescents and children, lifestyle change and physical activity, and various effects of dietary components in MS. Research studies examining food groups are important, and there is a trend in the literature to verify the relationship between dietary patterns and cardiovascular risk factors. However, studies examining dietary components, such as olive oil, soy-based products, n-3 polyunsaturated fatty acids, berries, whole grains, nuts, dairy foods, tea, coffee, and alcoholic beverages are also important. The coverage of both in this book gives you an understanding of the pathophysiology underlying MS that you can use to develop strategies to prevent and treat these conditions through nutritional intervention.
R. R. Watson, F. DeMeester, and Catherine J. Andersen
Catherine J. Andersen is a contributing author, "The relationship between cholesterol metabolism and inflammation in chronic disease," 297-316.
The handbook of cholesterol - biology, function and role in health and disease - gathers a substantial set of contributions supporting the modern view that dietary and blood cholesterols are safe or even beneficial in a balanced omega-6/3 fatty acids environment, whereas they may turn into unsafe or detrimental to health in a typical omega-6 fatty acid environment. Dietary and blood cholesterols, including LDL-cholesterol, are secondary risk factors which belong to the human omnivorous diet and physiology, which may represent clinical valid surrogates of the outcome, cardiovascular diseases. However, the primary risk factors, the omega-6/3 fatty acids, determine whether human health is in the safe evolutionary zone or not. Omega-6/3 fatty acids are essential to human physiology. They must be present and maintained in physiologically-defined essential amounts and balanced in blood and tissue lipid pools, through the diet. Chronic deviations from omega-6/3 fatty acids make LDL-cholesterol valid indicators of cardiovascular disease. The handbook takes preventive and acute approaches, based on biochemical and clinical evidence, to the management of cholesterol - a per se non-essential nutrient, yet an essential blood and tissue component. The reviews, especially when combined, will help understand the essentiality of dietary and blood cholesterol as (risk) factors in human health.
Benjamin Caballero, Paul M. Finglas, Fidel Toldra, Maria Luz Fernandez, and Catherine J. Andersen
Catherine J. Andersen is a contributing author, "Eggs: Composition and Health Effects," 470-475.
The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs.
R. R. Watson, F. DeMeester, Maria Luz Fernandez, and Catherine J. Andersen
Catherine J. Andersen is a contributing author, "The Good Egg, the Forgotten Benefits," 15-34.
Eggs have been used as key part of the human diet for millennia. They contain a great variety of nutrients and material to sustain life and growth. The role of the egg as natural source of vitamins, proteins, fats, and other nutrients, continues to develop. Some nutrients have a controversy in benefits and risks. This controversy is the subject of several chapters in this book. Eggs have been used for decades by pharmaceutical companies as vehicles to grow viruses for vaccines. Currently, eggs are being developed to make antibodies for human use, so-called designer eggs. Eggs can also be used as vehicle to transport vitamins and minerals to humans via nutrient supplemented laying hens. These benefits are subject to commercial expansion, as well as being an active research area. This book, with summary points for each chapter, helps you to understand the role of eggs (including designer eggs) in general nutrition, health promotion and disease. It is aimed at health scientists, nutritionists, dieticians, and food industry groups.
William K. Hayes, Kent R. Beaman, Michael D. Cardwell, Sean P. Bush, and James E. Biardi
James Biardi is a contributing author, "The ecological and evolutionary context of mammalian resistance to pitviper venoms", pp. 557-568.
Book description: Eliciting so many emotions of persons coming into contact with rattlesnakes, including fascination, curiosity, awe, and fear, this book showcases the finest research to date by investigators encompassing an enormous breadth of expertise. With 50 original contributions from 98 authorities covering a diverse range of topics, this landmark volume will be looked upon as authoritative for years to come. Provides an update on the history of the study of rattlesnakes, morphological and physiological adaptation and variation, behavior and natural history, properties of their venom, and perhaps most importantly, what should and must be done for the conservation of these wonderful creatures.
Adalberto Luis Val, B. G. Kapoor, W. G. Raschi, and Shannon Page Gerry
Shannon Page Gerry (with W.G. Raschi) is a contributing author, "Adaptations in the elasmobranch electroreceptive system", pp. 233-258.
Georges N. Cohen, Helmut Holzer, and Phyllis C. Braun
Phyllis Braun (with R.A. Calderone) is a contributing author, "Proteolytic regulation of chitin synthetase in hyphal and yeast forms of Candida albicans", pp. 135-138.