Friday 15 / November / 2024
Muscat: A book titled “Food and Parkinson’s Disease” co-edited by Dr. Mohamed Essa, Associate Professor in Human Nutrition at the Department of Food Science & Nutrition at the College of Agricultural & Marine Sciences, Sultan Qaboos University has won the 3rd best book in the world award under the category of “health and nutrition book – institutions - D09” of the Gourmand World Cookbook Awards 2017.
Seven books from China, Malaysia, New Caledonia, Spain, Sweden and USA along with Dr. Essa’s book were shortlisted for this award. The book is co-edited by Dr. Mohammed A.S. Khan, Harvard Medical school, USA, Dr. T. Manivasagam and Dr. A. Justin Thenmozhi from Annamalai University, India.
This volume focuses on the alternative therapeutic approach for managing Parkinson’s disease. The articles are written by experienced researchers from various countries including USA, Australia, Japan, India, China and Oman and this book contains 11 chapters.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. It is free competition and open to publishers in all languages and countries. The Gourmand Awards celebrate global cookbook publishing and feature many world renowned chefs each year. It is sometimes described as the "Oscars of food awards".
This book is a compilation of articles discussing the benefits of natural ingredients and bioactive compounds from natural foods, herbs, spices and plant extracts.
Scientific revelations supported by conducted research concerning these remedies are presented such as consuming foods from natural sources that are rich in amino acids, antioxidants, vitamins and alkaloids may reduce the chances of onset of Parkinson’s disease.
Some chapters of this book also suggest how nutrition and diet have an impact on disease management.
Further, Parkinson’s disease and epigenetic modifications were also explained in this book.
This is Dr. Mohamed Essa's 7th book after joining SQU and is one of the results of an internal grant of Dr. Essa form SQU.
