Food for Huntington's disease

Mohamed Musthafa Essa, T. Manivasagam, A. Justin-Thenmozhi, Qazi A. Hamid

Research output: Book/ReportBook

Abstract

Food and Huntington's Disease is another book in a series of books related to the benefits of food on brain function. This book designates the possible beneficial effects of edible natural products and their active materials on Huntington's disease. This is a progressive neurodegenerative disease that could cause uncontrolled movements, cognitive difficulties and emotional disturbances. The aim of this book and its series is to create awareness in general audiences about the dietary perception to reduce the occurrence of Huntington's disease. This may enable a better understanding and possibly reduce the cost on medical bills for patients (approximately $4500/year/person) and the insurance companies. Literature revealed that this disturbing neurodegenerative disorder has a higher prevalence in Europe (3-7 in 100,000), North America (4-5 in 100,000), and Australia than in Asian countries. Studies suggest that mutation in the HD gene and the repeat expansion play an important role in the pathophysiology of this disease. The genetic defect underlying Huntington's disease is unstable, caused by an abnormal CAG expansion within the first exon of the Huntingtin gene (HTT), leading to an expanded polyglutamine (polyQ) track in the HTT protein. This disease is an inherited one. Even though the prevalence rate is moderate, scientists predict that a lot of people possess the possibility of carrying this disease. Mitochondrial dysfunction and oxidative stress could very highly play a role in this disease. In the last decade, the benefits of food on many diseases - including brain diseases - were explored. This book aims to summarize the recent updates on the benefit of natural edible materials and their active principles on the prevention or delaying of the progression or the management of this disease. The editors feel highly obligated to all the contributors for this initiative. Undeniably, they believe that the information provided in this book would raise the awareness of the readers and could possibly help them to understand the disease process and the benefits of food items on Huntington's' disease management.

Original languageEnglish
PublisherNova Science Publishers, Inc.
Number of pages284
ISBN (Electronic)9781536138559
ISBN (Print)9781536138542
Publication statusPublished - Apr 16 2018

Fingerprint

Huntington Disease
Food
Disease Management
Neurodegenerative Diseases
Affective Symptoms
Brain Diseases
North America
Insurance
Biological Products
Genes
Exons
Oxidative Stress
Costs and Cost Analysis
Mutation
Brain
Proteins

ASJC Scopus subject areas

  • Health Professions(all)
  • Medicine(all)

Cite this

Essa, M. M., Manivasagam, T., Justin-Thenmozhi, A., & Hamid, Q. A. (2018). Food for Huntington's disease. Nova Science Publishers, Inc.

Food for Huntington's disease. / Essa, Mohamed Musthafa; Manivasagam, T.; Justin-Thenmozhi, A.; Hamid, Qazi A.

Nova Science Publishers, Inc., 2018. 284 p.

Research output: Book/ReportBook

Essa, MM, Manivasagam, T, Justin-Thenmozhi, A & Hamid, QA 2018, Food for Huntington's disease. Nova Science Publishers, Inc.
Essa MM, Manivasagam T, Justin-Thenmozhi A, Hamid QA. Food for Huntington's disease. Nova Science Publishers, Inc., 2018. 284 p.
Essa, Mohamed Musthafa ; Manivasagam, T. ; Justin-Thenmozhi, A. ; Hamid, Qazi A. / Food for Huntington's disease. Nova Science Publishers, Inc., 2018. 284 p.
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