1 Introductory Chapter -- 2 New Developments in Food Safety Assessment: Innovations in Food Allergy and Toxicological Safety Assessment -- 3 Bridging a Pharma-Like Innovation Gap in Medical Nutrition -- 4 Modulation of the Gut Ecosystem in Irritable Bowel Syndrome -- 5 The Role of Omega-6 and Omega-3 Fatty Acids in Inflammatory Bowel Disease -- 6 N-3 Polyunsaturated Fatty Acid and Neuroinflammation in Aging: Role in Cognition -- 7 Nutritional Programming of Immune Defense Against Infections in Early Life? -- 8 Impact on Non-Digestible Oligosaccharides on Gut Associated Lymphoid Tissue and Oral Tolerance Induction -- 9 The Endocannabinoid System: Molecular Connection between Nutrition and Pharmacology -- 10 Effects of Natural products on Pharmacokinetics and Pharmacodynamics of Drugs -- 11 Nutrition and Gastrointestinal Health as Modulators of Parkinson’s Disease -- 12 Eat to Heal: Natural Inducers of the Hem Oxygenase-1 System -- 13 Recent Developments in the Treatment of Cachexia -- 14 Individualized Tumor Therapy: Biomarkers and Possibilities for Targeted Therapy with Natural Products -- 15 Nutrition in Oncology: from Treating Cachexia to Targeting the Tumor -- 16 Nutraceuticals in Preventive Oncology: Chemical Biology and Translational Pharmaceutical Science -- 17 The Onset Of Eczema: Underlying Mechanisms -- 18 Cow’s Milk Allergy: Protein Hydrolysates or Amino Acid Formula -- 19 Allergen Avoidance Versus Tolerance Induction -- 20 Nutrition and Cognitive Decline in Older Persons: Bridging the Gap between Epidemiology and Intervention Studies -- 21 Nutraceutical Regulation of the Neuroimmunoendocrine Super System -- 22 Targeting (Gut)-Immune-Brain Axis with Pharmaceutical and Nutritional Concepts: Relevance for Mental and Neurological Disorders -- 23 Nutritional Approaches for Healthy Aging of the Brain and the Prevention of Neurodegenerative Disease.

This volume examines the effects of natural products and functional/medical foods (nutritional programming) on disease management. It specifically focuses on diseases related to inflammation and immunity, cancer and cachexia, allergies, and brain and neuro/immune. As both pharmacologists and nutritionists are recognizing that the one disease/one target/one drug (or nutrient) concept will be less successful than in the past, this book aims to stress the importance of a multi-target approach versus a single-target approach. It also presents aspects of molecular characteristics of food ingredients toward clinical effectiveness and relevance.   The interest in food in health and disease has exploded in the past few years, and publications on the microbiome can be found in all major scientific journals and newspapers. A new concept uses functional foods hand in hand with standard pharmacological therapies, which can be conceptualized in the term “pharma-nutrition.” With the complementary values of pharma and nutrition, scientists might be able to overcome the increased incidence worldwide of complex multi-factorial disorders, chronic and degenerative diseases in particular.