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Author: Rajesh Kumar
Publisher: Springer
ISBN: 9789819735648
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also have significant roles in various nutraceutical and pharmaceutical products and this book provides collective information and practical approaches regarding all characteristic features of honey and its applications as functional food and medicines. Not only does this book explain the comprehensive knowledge of honey and its medicinal properties based on current researched evidence, it also explores the contribution of honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Author: Rajesh Kumar
Publisher: Springer
ISBN: 9789819735648
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also have significant roles in various nutraceutical and pharmaceutical products and this book provides collective information and practical approaches regarding all characteristic features of honey and its applications as functional food and medicines. Not only does this book explain the comprehensive knowledge of honey and its medicinal properties based on current researched evidence, it also explores the contribution of honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Author: Rajesh Kumar
Publisher: Springer Nature
ISBN: 9819735653
Category :
Languages : en
Pages : 476
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Book Description
Author: Rajesh Kumar (Zoologist)
Publisher:
ISBN: 9781032790176
Category : Functional foods
Languages : en
Pages : 0
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Book Description
"The book entitled "Honey: Nutraceutical and Therapeutic Significance" contains comprehensive information on "Honey" w.r.t. its cosmeceutical, nutritional and pharmacological significance. This book volume contains a total of 12 chapters related to different aspects of Honey contributed by experts in the field, providing enormous knowledge about the nutraceutical and the role of different therapeutic strategies across the globe. Each chapter has the latest references and citations so that readers may get the latest knowledge in the field. This book volume shall offer the readers state-of-the-art records on the proposed topic and established research in the area. Each chapter shall integrate semantic and pragmatic facts about honey and its connection with animal physiology. Emphasis shall be placed on exploring and correlating all possible physiological disorders/diseases that can be controlled/or cured using honey. This book shall benefit scholars, students, and professionals especially those working in the area of food science/industry, taste physiology, pharmacology, folk medicine, and Ayurveda. With a compelling blend of scientific insights and practical applications, this book serves as the definitive guide to unleashing nature's power for health and healing"--
Author: Ettore Baglio
Publisher: Springer
ISBN: 3319657518
Category : Technology & Engineering
Languages : en
Pages : 47
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Book Description
This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.
Author: Thomas D Seeley
Publisher: Harvard University Press
ISBN: 0674043405
Category : Science
Languages : en
Pages : 318
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Book Description
This book describes and illustrates the results of more than fifteen years of elegant experimental studies conducted by the author to investigate how a colony of bees is organized to gather its resources. The results of his research--including studies of the shaking signal, tremble dance, and waggle dance--offer the clearest, most detailed picture available of how a highly integrated animal society works.
Author: Mark L. Winston
Publisher: Harvard University Press
ISBN: 0674744209
Category : Science
Languages : en
Pages : 300
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Book Description
From ancient cave paintings of honey bee nests to modern science’s richly diversified investigation of honey bee biology and its applications, the human imagination has long been captivated by the mysterious and highly sophisticated behavior of this paragon among insect societies. In the first broad treatment of honey bee biology to appear in decades, Mark Winston provides rare access to the world of this extraordinary insect. In a bright and engaging style, Winston probes the dynamics of the honey bee’s social organization. He recreates for us the complex infrastructure of the nest, describes the highly specialized behavior of workers, queens, and drones, and examines in detail the remarkable ability of the honey bee colony to regulate its functions according to events within and outside the nest. Winston integrates into his discussion the results of recent studies, bringing into sharp focus topics of current bee research. These include the exquisite architecture of the nest and its relation to bee physiology; the intricate division of labor and the relevance of a temporal caste structure to efficient functioning of the colony; and, finally, the life-death struggles of swarming, supersedure, and mating that mark the reproductive cycle of the honey bee. The Biology of the Honey Bee not only reviews the basic aspects of social behavior, ecology, anatomy, physiology, and genetics, it also summarizes major controversies in contemporary honey bee research, such as the importance of kin recognition in the evolution of social behavior and the role of the well-known dance language in honey bee communication. Thorough, well-illustrated, and lucidly written, this book will for many years be a valuable resource for scholars, students, and beekeepers alike.
Author: Seth A. Ament
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Phenotypic plasticity 0́3 one genotype producing alternative phenotypes 0́3 is increasingly understood to be an important force in phenotypic evolution, but its mechanistic basis remains poorly understood. This thesis describes research into the molecular mechanisms underlying age-related behavioral and physiological plasticity in worker honey bees. Many animals are able to alter their behavior and physiology in response to changes in the environment. At times, these changes in behavior and physiology are stable for long periods, a phenomenon known as phenotypic plasticity [1]. For instance, short periods of food deprivation stimulate feeding and the mobilization of stored nutrients to meet an individual0́9s immediate energetic needs. But prolonged food deprivation can also lead to much longer-term effects, causing individuals to enter extended periods of inactivity, alter their reproductive strategy, or lose their position in a dominance hierarchy. In humans, chronic food deprivation early in life may lead to a propensity toward obesity and diabetes in later life (for an expanded and fully-referenced discussion of nutritionally-mediated phenotypic plasticity see Chapter 4). The mechanisms that enable and constrain plasticity in behavior and physiology are not well understood, but it is clear that they often involve coordinated and long-lasting changes in gene expression, brain circuitry, brain chemistry, and endocrine signaling [2]. My doctoral research has focused on understanding the molecular basis for nutritionally- and hormonally-mediated plasticity in the behavior and physiology of worker honey bees. Honey bees are social insects, living together in colonies containing tens of thousands of individuals [3]. Colony life is organized by a complex and sophisticated division of labor. Each colony contains a single queen, who is specialized for reproduction and spends most of her time laying eggs. Males, called drones, are relatively rare, and their sole role is to mate. The vast majority of the individuals in the hive are sterile worker bees that are responsible for all of the other tasks performed by the colony. The tasks performed by worker bees are further divided up among individuals via a process of behavioral maturation that is the focus of this thesis. For the first 2-3 weeks of adult life, worker bees specialize on broodcare (0́−nursing0́+). They then switch for a few days to any of a number of more specialized tasks such as building honeycomb cells, storing food in honeycomb cells, or guarding the hive entrance against intruders. Finally, for the remaining 1-2 weeks of their life, worker bees forage outside the hive for nectar and pollen, the colony0́9s sole sources of food. The work presented in this thesis builds on previous findings demonstrating links between worker honey bee division of labor and nutrition (reviewed in Chapter 4). Behavioral maturation in worker bees is coupled to changes in nutritional physiology, including a dramatic and stable loss of abdominal lipid that occurs prior to the onset of foraging. Moreover, previous studies had demonstrated that nutritional status can have causal influences on the timing of behavioral maturation and manipulations of a few feeding- or nutritionally-related genes accelerates or delays the age at onset of foraging. In the work described here, I first test the hypothesis that worker bee behavioral maturation, a highly derived trait, is regulated, in part, by conserved nutritionally-related hormones (Chapter 1). I demonstrate that genes related to insulin signaling are differentially expressed in the brains and fat bodies of nurses and foragers. Furthermore, I show that manipulation of the insulin-related TOR pathway influences the age at which bees initiate foraging. These results suggest that the evolution of honey bee social behavior involved new roles for ancient nutritionally-related pathways. However, my subsequent work shows that not all nutritionally-related pathways have been coopted in the same way. I describe a more complex, and less resolved, relationship between behavioral state, nutrition and brain gene expression for a second nutritionally-related hormone, Neuropeptide Y (Chapter 2). Next, using transcriptomic experiments, I demonstrate that maturation, as well as age-related stable lipid loss, involve massive changes in gene expression in the fat bodies (Chapter 3). I show that these changes in gene expression involve age-related changes in the responsiveness of hormonally and metabolically related pathways to nutrition, and roles for two evolutionarily novel, non-dietary factors: the storage protein vitellogenin and Queen Mandibular Pheromone, each of which influenced many maturationally-related genes in the fat bodies. These results also suggest the involvement in the responses to all these factors of a single nutritionally-related hormone, juvenile hormone (JH), which had previously been shown to pace behavioral maturation. In Chapter 4, I review my findings from chapters 1-2 of this thesis, and previous studies, and propose a molecular systems biology approach to understanding division of labor. Specifically, I propose that phenotypic plasticity in worker honey bees involves nutritionally- and hormonally-driven changes in transcriptional regulatory networks in the fat bodies (as well in the brain), and I suggest methodologies for their elucidation. Finally, in Chapter 5, I utilize the molecular systems biology approach outlined in Chapter 4 to show that a transcriptional regulatory network in the fat bodies underlies division of labor. I show that a juvenile hormone-related transcription factor, Ultraspiracle (USP), influences the age at onset of foraging. I then use a combination of chromatin immunoprecipitation0́4genomic tiling microarrays, RNAi and deep mRNA sequencing to develop a model of the USP transcriptional regulatory network in fat cells. My results suggest that JH and USP function together to induce and maintain alternative states of a transcriptional regulatory network. These alternative states may well underlie the two basic phases of worker bee life, the in-hive and foraging phases. Together, the studies presented in this thesis provide insights into the relationship between nutrition, hormones, transcriptional regulation, and phenotypic plasticity. References 1. West-Eberhard, MJ. Developmental Plasticity and Evolution. 2003. Oxford University Press, New York, NY. 794 pp. 2. Robinson, GE, Fernald, RD, Clayton, DF. Genes and social behavior. Science. 2008 Nov 7; 322(5903):896-900. doi:10.1126/science.1159277 3. Winston, ML. The Biology of the Honey Bee. 1987. Harvard University Press, Cambridge, MA. 294 pp.
Author: Carla Mucignat-Caretta
Publisher: CRC Press
ISBN: 1466553413
Category : Medical
Languages : en
Pages : 614
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Book Description
Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the entire organism—ranging from behavioral modification to modulation of hormones release. Animals emit intraspecific chemical signals, often referred to as pheromones, to advertise their presence to members of the same species and to regulate interactions aimed at establishing and regulating social and reproductive bonds. In the last two decades, scientists have developed a greater understanding of the neural processing of these chemical signals. Neurobiology of Chemical Communication explores the role of the chemical senses in mediating intraspecific communication. Providing an up-to-date outline of the most recent advances in the field, it presents data from laboratory and wild species, ranging from invertebrates to vertebrates, from insects to humans. The book examines the structure, anatomy, electrophysiology, and molecular biology of pheromones. It discusses how chemical signals work on different mammalian and non-mammalian species and includes chapters on insects, Drosophila, honey bees, amphibians, mice, tigers, and cattle. It also explores the controversial topic of human pheromones. An essential reference for students and researchers in the field of pheromones, this is also an ideal resource for those working on behavioral phenotyping of animal models and persons interested in the biology/ecology of wild and domestic species.
Author: Edward Bevan
Publisher: Legare Street Press
ISBN: 9781016115025
Category :
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000917924
Category : Health & Fitness
Languages : en
Pages : 459
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Book Description
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.
