Description
The concept of food as medicine has gained significant attention in recent years, as scientific research reveals the role nutrition plays in preventing and managing chronic diseases. Rather than relying solely on pharmaceuticals, this approach emphasizes the healing potential of whole foods, dietary patterns, and specific nutrients to support overall health and well-being. From reducing inflammation and balancing blood sugar to improving gut health and enhancing immune function, the science behind food as medicine bridges traditional health solutions with modern, evidence-based practices. Further research may reveal how everyday dietary choices can become powerful tools for health promotion and disease prevention.
Exploring the Science of Food as Medicine explores the role of nutrients, the power of anti-inflammatory foods, and the therapeutic potential of food. It critically examines popular "superfoods" and explores the use of food in managing chronic diseases. This book covers topics such as biomedicine, food choices, and chronic disease, and is a useful resource for medical and healthcare professionals, nutritionists, biologists, academicians, researchers, and scientists.
Author's/Editor's Biography
Gunavathy Selvarajh (Ed.)
Gunavathy Selvarajh
holds a Doctor of Philosophy (Ph.D.) in Agro Technology and is a Senior Lecturer at Lincoln University College, Selangor, Malaysia. With a strong expertise in agriculture and food, Dr. Gunavathy Selvarajh has made significant contributions to the field through both teaching and research. Dr. Gunavathy Selvarajh has an impressive record of publications as a first author in high-impact Q1 and Q2 journals indexed in Scopus and Web of Science. In addition to journal articles, she has recently authored a book chapter, further solidifying her position as a thought leader in Agro Technology. Currently, Dr. Gunavathy Selvarajh supervises numerous postgraduate students conducting research, nurturing the next generation of scholars and practitioners in agriculture and food sciences. Her work exemplifies a commitment to advancing sustainable agricultural practices and knowledge dissemination in her field.