Nutritional epigenomics of Indian ethnic fermented food and beverages - Jayaseelan, Vijayashree Priyadharsini;Aseervatham Selvi, Smiline Girija;Arumugam, Paramasivam
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It is, indeed, impossible to eloquently put into words about the role of food, articulating our entire health that encompass physical and biological metabolism. The food we eat not only provides us with energy rich molecules but also helps us to build our immune status, memory and growth. Traditional fermented food of Indian origin is considered to be rich in nutrients and factors which contributed to overall health of an individual. A deviation from these food habits have perturbed the natural physiological mechanisms of the body, leading to several metabolic disorders. Epigenetics play a…mehr

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Produktbeschreibung
It is, indeed, impossible to eloquently put into words about the role of food, articulating our entire health that encompass physical and biological metabolism. The food we eat not only provides us with energy rich molecules but also helps us to build our immune status, memory and growth. Traditional fermented food of Indian origin is considered to be rich in nutrients and factors which contributed to overall health of an individual. A deviation from these food habits have perturbed the natural physiological mechanisms of the body, leading to several metabolic disorders. Epigenetics play a vital role in influencing the way genes are expressed. Any errors in the epigenetic marks may lead to altered expression of genes. As epigenetic mechanisms are reversible proper food habits and nutritional cycles can bring back original state of the body. This book provides a range of information including basic facts about fermented food and beverages of India, functional role of fermented food, genetics and epigenetics underlying it. We hope that the reader will be impressed and inspired by the vast array of cuisines of India and its stupendous role in shaping the human genome.
Autorenporträt
A Dra.J.Vijayashree Priyadharsini, uma cientista investigadora de profissão, obteve os seus graus de pré-doutoramento e doutoramento em Genética pela Universidade de Madras. Genética e epigenética de doenças complexas é o seu campo de interesse. A sua busca pela epigenética levou-a a desenterrar mistérios em torno da alimentação e da nutrição na construção de indivíduos geneticamente fortes.