This book combines an update on the review of cerebrovascular diseases in the form of textbook in neurodisciplines, including neurology, neurosurgery, neuroscience, and neuroradiology, covering the best standards of neurological practice involving basic and clinical aspects of cerebrovascular diseases.

This book is a selection of current research on the impact of diet on brain function. Chapters include the role of lipids and glucose on the brain, nutrition and autophagy, and consequences of enteral feeding on brain-gut interactions. This book targets all scientists, clinicians, teachers, and students eager to learn more about the impact of nutrition on brain function.

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.

Due to industrialization, globalization, and digitalization food-related life is becoming increasingly complex. The abundance of (unhealthy) food, in particular, is causing an unprecedented over-consumption that endangers people’s health, quality of life, productivity, and life expectancy.

This publication aims at providing a thorough overview of the latest research efforts by international authors and opening new possible research paths for further novel developments.