Nutraceuticals and Human Blood Platelet Function: Applications in Cardiovascular Health - Hardcover

Über die Autorin bzw. den Autor

DR. ASIM K. DUTTAROY is Professor of Clinical Nutrition at the University of Oslo, Norway. He has been working in the human platelet field since 1985, and has conducted groundbreaking research on anti-platelet factors in fruits and vegetables. Dr. Duttaroy's writing has been featured in numerous scientific journals across the globe.

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A Comprehensive Review of the Impact of Dietary Nutraceuticals on Platelet Function and Its Relationship to Cardiovascular Disease

Nutraceuticals and Human Blood Platelet Function collates the latest research on platelet behavior and naturally sourced anti-platelet factors, and explores these topics within the context of cardiovascular health. Written by a leading expert in food science and nutrition, it authoritatively examines the functional and physiological roles of nutrition in the prevention of cardiovascular disease (CVD), and grounds its findings in data from epidemiological studies and ex vivo and in vivo clinical trials.

The author provides detailed explanations of the role of platelet function in CVD development, with anti-platelet factors, functional foods, and their bioactive compounds assessed as they relate to CVD risk factor reduction. Covering structure-function relationships, bioavailability, mechanisms of action, and more, this in-depth exploration:

• Connects nutrition with platelet function and its impact on cardiovascular disease
• Identifies functional foods and outlines the impact of their bioactive compounds upon platelets
• Takes an evidence-based approach, with data drawn from human and animal studies
• Is authored by an expert with many years' experience in the field of food science

Suitable for professionals, academics, researchers, and students alike, Nutraceuticals and Human Blood Platelet Function offers essential and up-to-date insights into platelet function, cardiovascular health, and the preventative capabilities of dietary and nutritional factors.