Diet, Immunity and Inflammation (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 232)
In recent decades much research has been carried out into theeffects of dietary constituents on human immune responses. One ofthe body’s first responses to infection is inflammation. Thoughinflammation defends the body against infection, overactive immuneresponses can cause chronic inflammatory diseases. Long-termlow-grade inflammation has also been identified as a risk factorfor certain diseases. This book provides an overview of keyresearch in this important area. Part one, an introductory section, discussesinnate and adaptive immunity, mucosal immunity in a healthy gut andchronic inflammatory diseases and low grade inflammation, whilechapters in part two highlight the role ofmicronutrients, including zinc, selenium, iron, vitamin A andvitamin D, in inflammation and immunity. The third sectionexplores other dietary constituents, such as intestinalbacteria and probiotics, the impacts of prebiotics on the immunesystem and inflammation, and antimicrobial, immunomodulatory andanti-inflammatory effects of food bioactive proteins andpeptides.Further chapters go over the role of olive oil, short and longchain fatty acids and arginine and glutamine in immune functions.The fourth, and final section, discusses from an integrative andlife course perspective nutrition, immunity and inflammation.Chapters focus on adverse immune reactions to foods, earlynutritional programming, the impact of nutrition on the immunesystem during ageing, the impact of exercise on immunity and theinteraction with nutrition, and the effect that malnutrition has onimmunity and susceptibility to infection.