Bøker av Ali Imran

As the global population continues to grow, the depletion of Earth's resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topics like the circular economy, cellular agriculture, artificial intelligence in food production, and novel sources of ingredients like microalgae and insects. Engineers play a pivotal role in translating ideas into tangible products and services that enhance human lives. Innovations in Engineering and Food Science is a comprehensive guide that explores the latest advancements, technologies, challenges, and solutions in the domains of engineering and food science. This book delves into the integration of cutting-edge technologies such as Artificial Intelligence (AI), Blockchain, Internet of Things (IoT), Quantum Computing, and Virtual and Augmented Reality, showcasing their potential to revolutionize the engineering landscape. With a focus on emerging technologies and practical solutions, this book serves as a valuable resource for researchers, students, academicians, and professionals in these fields.

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson¿s and Alzheimer¿s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or ß-carotene are beneficial in protecting cells, organs and tissues against oxidative damage.The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.