Osteoporosis is a chronic, progressive bone condition that is most prevalent in postmenopausal women and the elderly population. An imbalance in the natural bone remodeling process, which is involved in the formation of bone and resorption, is responsible for osteoporosis, leading to bone fragility. It shows no clinical manifestation until a fracture takes place. Osteoporosis is a global epidemic that reduces the quality of life, increases the chances of disabilities, and adds on a huge financial load. Early diagnosis and treatment can help in preventing the disease. Several drug regimens are used in treating the condition; however, the drugs are accompanied by several adverse effects. Nutraceuticals, like herbs, minerals, vitamins, and dairy products, support skeletal strength and integrity. Therefore, the use of different types of nutraceuticals can improve overall bone strength and provide improved treatment of osteoporosis. The review paper focuses on providing indepth knowledge about the various nutraceuticals that are used in the management of osteoporosis along with the novel nanotechnology-based delivery approaches for enhanced delivery of nutraceuticals as the advent of nanotechnology in pharmaceuticals have opened new avenues in the challenging arena of nutraceuticals for providing benefits like stability, higher efficiency, solubility, enhanced bioavailability, permeability, and production without additives. Read now:https://bit.ly/3qiX7wY
Recent Patents on Food, Nutrition & Agriculturepublishes full-length/mini reviews and research articles, and guest edited thematic issues on recent patents in all fields of food science & technology, nutrition and agricultural science & technology. A selection of important and recent patents in the areas covered is also included in the journal. The journal is essential reading for all researchers involved in food, nutrition and agricultural sciences and technology. The journal also covers recent research (where patents have been registered) in fast emerging technologies related to food additives, micro & macro-molecular food supplements, edible alternatives, food technology, nutraceuticals, healthy diet, nutritional value, calorie intake, malnutrition & related diseases, plant derivatives, agricultural technology and products, crop improvement and safety issues related to food, nutrition & agriculture.
Articles from the journal: Recent Patents on Food, Nutrition & Agriculture ; Volume 10 Issue 2
“Current Nutraceuticals” publishes original research articles, mini- and full-length reviews, feature articles, technical notes and thematic issues covering all aspects of nutraceuticals, from the isolation and comprehensive characterization of secondary metabolites and their synthesis to the biological activity of nutritional constituents and antioxidants, clinical, population, ethnological and agricultural studies. The journal also explicitly welcomes interdisciplinary contributions considering wider social, cultural, ethical and applied aspects of nutraceuticals and nutrition in modern society.
Isolation and comprehensive chemical and physical characterization of active ingredients
Secondary metabolites from plants and (micro-)organisms
Bio-markers of nutrition and health
Chemistry of nutraceuticals, including synthesis
Nutrition and ageing
Nutrition and lifestyle
Nutraceuticals and drug development
Nutraceuticals in agriculture
Nutraceuticals in Society: Wider cultural, social, ethical, ecological and economic implications
Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds provides critical information about the diversity of phytochemicals in vegetable species, the most important identified compounds in the most commonly consumed vegetables, as well the health benefits and the bioavailability of such compounds. Details about the factors that affect chemical composition are also addressed. Chapters cover most common families of vegetable species (Allium, Cucurbitaceae, beans) as well as specific species with special interest (e.g. root vegetables, okra and artichoke).
The book is essential reading for academic readers (researchers and students) involved in agricultural sciences and food chemistry, as well as a broader readership, including public health actors, consumers and members of the food industry. To read out more, please visit: https://ebooks.benthamscience.com/book-highlights/190102002/