FUNCTIONAL FOODS PART II

Course overview

Can food be medicine? Building on concepts introduced in Part I, this course proposes functional dietary regimes for prevention and treatment of cardiovascular disease, metabolic syndrome, diabetes, obesity, cancer, inflammatory and autoimmune diseases, including food allergies. Topics include: essential fatty acid (EFA), omega-3 fatty acids (DHA and EPA), probiotics, prebiotics and synbiotics, plant stanol and sterol esters. 230 pages.