Dr. Mohamed Essa, Associate Professor in the Department of Nutrition at the College of Agricultural & Marine Sciences at SQU recently co-edited a book that explores the link between edible items and Huntington’s disease. The book titled “Food for Huntington Disease” under Nutrition and Diet research progress category published by Nova Science Publishers. This book contains 11 chapters about the benefits of multiple edible items including fruits, vegetables, spices and their active materials by well-known researchers, examines the molecular mechanisms behind the effects of natural products. The co-editors of the book are Dr. T. Manivasagam and Dr. A. Justin Thenmozhi from Annamalai University, India and Dr. Q. A. Hamid from Rx Biosciences LLC, Maryland, USA.
This book is an addition to the series of books related to the effects of edible items, food and nutrition on brain health edited by Dr. Essa and several fellow researchers. This volume designates the possible beneficial effects of edible natural products and their active materials on Huntington’s disease, 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.
Literature reveals 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 poly-glutamine (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 aimed 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.
This book is eleventh book of Dr. Mohamed Essa after joining SQU. The advantage of this book is indexed in Scopus for worldwide circulation. Further, this book reinforces the robust international collaboration between Dr. Essa, SQU and his collaborators from USA and India. The chapters of this book were contributed by the leading researchers across the globe. The book was published on 16 September 2018.