Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.
Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro and in vivo models with regard to their translatability into human phenotypes, and normative science methods and approaches have been complemented by more comprehensive systems biology-based investigations, deploying a multitude of omic platforms in an integrated fashion. Innovative tools and methods for statistical treatment and biological network analysis are also now included.
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About the Editors
Martin Kussmann is Professor of ‘Systems Biology in Nutrition and Health’ at the Liggins Institute, University of Auckland, New Zealand. He is also Chief Scientist of New Zealand’s National Science Challenge ‘High-Value Nutrition’. In 2011, Martin joined the Nestlè Institute of Health Sciences (NIHS) on the campus of the Ecole Polytechnique Fèdèrale Lausanne (EPFL), Switzerland, as Head of the ‘Molecular Biomarkers Core’. From 2012 to 2016, he has been Lecturer at the Faculty of Life Sciences, EPFL. Since June 2009, Martin is Honorary Professor for Nutritional Science at the Faculty of Science, Aarhus University, Denmark. He holds a MSc and Ph D in Chemistry from the University of Konstanz, Germany.
Patrick J. Stover is Professor and Director of the Division of Nutritional Sciences at Cornell University. He graduated from Saint Joseph’s University with a BS degree in Chemistry, and received a Ph D degree in Biochemistry and Molecular Biophysics from the Medical College of Virginia, and performed his postdoctoral studies in Nutritional Sciences at the University of California at Berkeley.
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