Healthcare Using Marine Organisms

Se-Kwon Kim

• Publisher: CRC Press
• Year: 2018
• ISBN:
  9781351586177
• Edition: 1
• Topic: Medicine
• Subtopic: Biotechnology in Medicine

"The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food."
—P.N. Sudha, DKM College for Women, Tamil Nadu, India

The relationship between food and health has been a growing concern in modern society, and the importance of information on their connection has elevated accordingly. People are becoming prone to diseases due to the deterioration of the environment. Despite a growing interest in preventative medicine in the healthcare sector, few medications can be called preventative drugs. Foods may exhibit completely different functions in a living body, depending on whether their components are simple substances providing energy and nutrition, or valid "functional entities."

This book covers all aspects of healthcare solutions through marine-derived materials, with twenty-six chapters exploring an array of topics pertaining to human health in everyday life.

Beginning with an introduction to food functionality and disease presentation, Chapters Two to Nine discuss chitin, chitosan, and the production and application of chitosan oligosaccharides regarding anti-cancer, anti-aging, and antioxidant activity. Furthermore, utilization of these cationic polysaccharides in artificial skin development, the prevention of alcohol consumption, dentistry, systemic diseases prevention and Alzheimer dementia are discussed in subsequent chapters. In Chapters Ten and Thirteen, I discuss obesity, osteoporosis, sexual dysfunction and sleep disorders using fisheries products.

Additionally, Chapters Fourteen to Eighteen detail the use of marine algae to treat diabetics, allergy, asthma, AIDS and hair loss, as well as the use of fisheries products for hypertension and athlete's foot. Chapters Twenty-Two through Twenty-Six then shed light on the anti-aging effects of fish, the abundance of taurine in shellfish, antifreeze protein, food shortages through fish breeding, and cosmeceutical product development using marine organisms.

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Table of Contents
• Preface
• Acknowledgments
• Author
• Chapter 1 Functional food and disease prevention
• Chapter 2 What are chitin, chitosan, water-soluble chitosan, and chitosan oligosaccharides?
• Chapter 3 How to make chitin, chitosan, and chitosan oligosaccharides?
• Chapter 4 Physiological properties of chitin, chitosan, and chitosan oligosaccharides
• Chapter 5 Physiological functions of glucosamine
• Chapter 6 Utilization of chitin as artificial skin
• Chapter 7 Chitosan oligosaccharides that prevent hazards due to alcohol consumption
• Chapter 8 Chitosan oligosaccharides in dentistry and systemic diseases
• Chapter 9 Alzheimer dementia and chitosan oligosaccharides
• Chapter 10 Obesity and fisheries products
• Chapter 11 Osteoporosis and fish bone water-soluble calcium
• Chapter 12 Sexual dysfunction: Impotence and Urechis unicinctus
• Chapter 13 Sleep disorders and blue mussel extract
• Chapter 14 Antidiabetic effects of marine algae (Ecklonia cava) extracts
• Chapter 15 Allergy and marine algae
• Chapter 16 Effects of marine algae (Ecklonia cava) extract on asthma
• Chapter 17 Hair loss and marine algae
• Chapter 18 Acquired immune deficiency syndrome prevention by 6,6′-bieckol isolated from marine algae
• Chapter 19 Fisheries products and hypertension
• Chapter 20 Fish oil is an adult disease preventive medicine
• Chapter 21 Development of an ointment from sea cucumber extract for treatment of athlete’s foot
• Chapter 22 Anti-aging effects of fish with high nucleic acid content such as sardine
• Chapter 23 Abundance of taurine in shellfishes
• Chapter 24 Antifreeze proteins in fish
• Chapter 25 Resolution of food shortage by fish breeding
• Chapter 26 Development of functional cosmetic materials from marine organisms
• References
• Index