Handbook of Nutraceuticals and Functional Foods / Edition 2

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With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. It also includes a new section on personalized nutrition. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering as well as nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.

The book contains black-and-white illustrations.

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Editorial Reviews

From The Critics
Reviewer: David D. Kitts, MSc, PhD (University of British Columbia)
Description: The information in this book contributes to the better understanding of the science behind the bioactivity of different dietary components. Chapters are included that describe important commerce issues involving food industry development of novel foods and the marketing strategies of specific nutraceuticals and related health claims. The contents provide contemporary information on a great number of nutraceutical components that are more or less confined to different plant systems and associated phytochemical composition (e.g. flavonoids, lucopene, carotenoids, etc.). There are detailed descriptions on the chemistry of specific nutrient changes caused by environmental stimuli as well as a good review of some of the specific etiologies that underlie different chronic diseases and how specific nutraceuticals may modulate or prevent the development of these diseases.
Purpose: The purpose is to provide detailed mechanistic information on how various, well recognized nutraceuticals function in the body to bring forth the health benefit that goes beyond an essential nutrient in regard to normal growth and maintenance of healthy body function. Moreover, good contributions are provided on the aspects of standardization testing for efficacy and safety as well as on finding markets that will produce successful consumer acceptance of nutraceuticals or functional foods.
Audience: The audience that will benefit from this book could be very diverse and includes basic nutritionists and dieticians, physicians, dentists, food technologists, and individuals in the food marketing sector. The average consumer could also gain a great deal from this book.
Features: The contents are well organized to provide specific topics that cover bioactive plant and marine food constituents as well as overviews on specific disease states that may be germane to the role of nutraceuticals or functional foods to protect against such chronic diseases. There is relatively less information on the regulatory aspects of nutraceuticals and functional foods; a topic, which due to the vast differences in legalities between Europe, Asia and North America, can be justifiably excused.
Assessment: I give a very positive assessment to this book on the basis that a good depth of description of many different nutraceutical or functional food categories are covered by different authors who demonstrate a strong understanding to the role of specific nutrients and non-nutrients in providing a healthy food system. The comprehensive coverage of all topics makes this a very good reference for readers who may be seeking to obtain different levels of understanding of this very exciting field of nutrition and food science.
A comprehensive review of what is known about compounds found in foods that have health-promoting properties, this handbook covers the history of nutraceuticals, their connection to preventing diseases, and food marketing issues. Contributions from nutrition and food scientists discuss approximately 200 nutraceutical compounds, and the book includes numerous tables defining their sources and functional properties and figures delineating the inter-organ and intracellular activities of these substances. A sampling of topics: the role of nuts in cardiovascular disease prevention, the involvement of phytoestrogens in breast and prostate cancer, anticancer and cholesterol-lowering activities of citrus flavinoids, and omega-3 polyunsaturated fatty acids and rheumatoid arthritis. Annotation c. Book News, Inc., Portland, OR (booknews.com)

3 Stars from Doody
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Product Details

  • ISBN-13: 9780849364099
  • Publisher: Taylor & Francis
  • Publication date: 9/26/2006
  • Series: Modern Nutrition Series, #0
  • Edition description: REV
  • Edition number: 2
  • Pages: 560
  • Product dimensions: 7.00 (w) x 9.90 (h) x 1.30 (d)

Table of Contents

Nutraceuticals and Functional Foods, R. Wildman and M. Kelley

Isoflavones: Source and Metabolism, S. Hendrich and P. A. Murphy

Lycopene: Food Sources, Properties, and Health, R. S. Bruno, R.E.C. Wildman, and S. J. Schwartz

Garlic: The Mystical Food in Health Promotion, S. Ross and J. Milner

Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease, M. A. Dubick and S. T. Omaye

Dietary Fiber and Coronary Heart Disease, T. Jalili, D. M. Medeiros, and R.E.C. Wildman

Omega-3 Fish Oils and Lipoprotein Metabolism, S. E. Kasim-Karakas

Omega-3 Fish Oils and Insulin Resistance, S. E. Kasim-Karakas

Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum), L. R. Howard and R.E.C. Wildman

Osteoarthritis: Nutrition and Lifestyle Interventions, D. Volker and P. Lee

Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis, D. Volker

Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers, D L. Alekel

Applications of Herbs to Functional Foods, S. S. Percival and R. E. Turner

Conjugated Linoleic Acids: Biological Actions and Health, Y. Li and B. A. Watkins

Olive Oil and Health Benefits, D.M. Medeiros and M. Hampton

The Role of alpha - and gamma -Tocopherols in Health, R.S. Bruno

Probiotics and Prebiotics, E.R. Farnworth

Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects, E.R. Farnworth, C.P. Champagne, and M.-R. Van Calsteren

Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression, D. Volker and J. Ng

Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition, J.E Seyler, R.E.C. Wildman, and D.K. Layman

Nutraceuticals and Inflammation in Athletes, B. Plunkett, R. Callister, and M. L. Garg

Oxidative Stress and Antioxidant Requirements in Trained Athletes, T. A. Watson, R. Callister, and M.L. Garg

Coenzyme Q10: A Functional Food with Immense Therapeutic Potential, P. Chaturvedi, D. Vachon, and N. Guthrie

Coffee as a Functional Beverage, L. Taylor and J. Antonio

Nutraceutical Stability Concerns and Shelf Life Testing, L.N. Bell

Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis, D. Volkerand D. Yunianingtias

Marketing and Regulatory Issues for Functional Foods and Nutraceuticals, N.M. Childs

Obesity Policy: Opportunities for Functional Food Market Growth, N. Childs


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