Handbook of Nutraceuticals and Functional Foods / Edition 1

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Overview

For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutrition.

Written by an international team of experts, the book covers the history of nutraceuticals, their connection to preventing diseases, and marketing issues. Well researched, the book provides an easy-to-follow delineation of interorgan and intracellular activities of these substances. It contains figures that illustrate the molecular structure and design as well as metabolic pathways, providing you with an in-depth guide to nearly 200 nutraceutical compounds.

For decades nutritional recommendations have focused on what not to eat. Today, we understand that the other side of the nutritional coin - what to eat - may be equally if not more important. The Handbook of Nutraceuticals and Functional Foods explores the cause-and-effect relationship between nutraceuticals and health.

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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.
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Product Details

  • ISBN-13: 9780849387340
  • Publisher: Taylor & Francis, Inc.
  • Publication date: 11/10/2000
  • Series: Modern Nutrition Series
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 568
  • Product dimensions: 7.30 (w) x 10.30 (h) x 1.42 (d)

Table of Contents

Nutraceuticals: A Brief Review of Historical and Teleological Aspects, R.E.C. Wildman Classifying Nutraceuticals, R.E.C. Wildman Isoprenoids, Health and Disease, P.L. Crowell and C.E. Elson Isoflavones: Source and Metabolism, S. Hendrich and P.A. Murphy Soy Protein, Soybean Isoflavones, and Bone Health: A Review of the Animal and Human Data, M. Messina, E.T. Gugger, and D.L. Aleke Phytoestrogens; Involvement in Breast and Prostate Cancer, J. Mitchell Anti-Cancer and Cholesterol-Lowering Activities of Citrus Flavonoids, N. Guthrie and E.M. Kurowska Flavonoids as Antioxidants, R. DiSilvestro Carotenoids, Metabolism and Disease, S. Southern and R. Faulks Lycopene: Source, Properties and Nutraceutical Potential, R.S. Brunoand and R.E.C. Wildman Cruciferous Vegetables and Cancer Prevention, E. Jeffrey Garlic: The Mystical Food in Health Promotion, J. Milner Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper (Capsicum Annuum) Fruits, L. Howard Modification of Atherogenesis and Heart Disease by Grape Wine and Tea Polyphenols, S. Omaye and M. Dubick Olive Oil and Health Benefits, D. Medeiros Anti-Cancer and Cholesterol-Lowering Activities of Tocotrienols, N. Guthrie and E.M. Kurowska Dietary Fiber and Heart Disease, T. Jalili, R.E.C. Wildman, and D.M. Medeiros Omega-3 Fish Oils and Lipoprotein Metabolism, S.E. Kasim-Karakas Lipid Oxidation in Biological Systems Enriched with Long Chain n-3 Fatty Acids, R. Wander Omega-3 Polyunsaturated Fatty Acids and Cardiac Arrhythmias, P. Kumar Rudra, S.S.D. Nair, J.W. Leitch, M.L. Garg Omega-3 Fish Oils and Insulin Resistance, S.E. Kasim-Karakas Omega-3 Polyunsaturated Fatty Acids and Rheumatoid Arthritis, D.H. Volker and M.L. Garg Sphingolipids. Mechanism-based Inhibitors of Carcinogenesis Produced by Animals, Plants and Other Organisms, A.H. Merrill and E.M. Schmelz Application of Herbs to Functional Foods, S.S. Percival and R.E. Turner Probiotics and Prebiotics, E.R. Farnworth Lechithin and Choline: New Rules for Old Nutrients, D. Canty Conjugated Linoleic Acid, B. Watkins and Y.Li The Role of Nuts in Disease Prevention, J. Sebaté, T. Radak, and J. Brown, Jr.
Colon Cancer: Dietary Fiber and Beyond, G. Spiller Stability Testing of Nutraceuticals and Functional Foods, L.N. Bell Marketing Issues for Functional Foods and Nutraceuticals, N.M. Childs

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