Main description:

In recent decades much research has been carried out into the effects of dietary constituents on human immune responses. One of the body's first responses to infection is inflammation. Though inflammation defends the body against infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for certain diseases. This book provides an overview of key research in this important area. After an introductory section on the fundamentals of immunity and inflammation, following chapters review the effects of different food constituents. Final chapters discuss important related issues, such as ageing and exercise.

Contents:

Part 1 Immunity and inflammation: An introduction: Innate and adaptive immunity; Mucosal immunity; Inflammation and chronic inflammatory diseases; Chronic low grade inflammation. Part 2 Micronutrients, immunity and inflammation: Zinc; Selenium; Iron; Vitamin A; Vitamin D. Part 3 Other dietary constituents, immunity and inflammation: Probiotics; Prebiotics; Bioactive proteins and peptides; Gangliosides; Plant foods; Flavonoids; Mushroom glucans; Short chain fatty acids; Olive oil; Glutamine; Arginine; Sulphur amino acids and related compounds. Part 4 Nutrition, immunity and inflammation: Adverse immune reactions to foods; Early nutritional programming; The immune system during ageing; Exercise, nutrition and immunity; Malnutrition, immunity and infection.