Plants: Diet and Health / Edition 1by Gail Goldberg Dr., BNF (British Nutrition Foundation), British Nutrition Foundation
Pub. Date: 08/18/2003
There has been increased focus on food substances and their role in overall health. Can certain substances in food have preventative and positive health effects? Does what we eat influence our chances of contracting or preventing certain diseases? Scientists are just beginning to form an important link between the foods we eat and their overall impact on long term… See more details below
There has been increased focus on food substances and their role in overall health. Can certain substances in food have preventative and positive health effects? Does what we eat influence our chances of contracting or preventing certain diseases? Scientists are just beginning to form an important link between the foods we eat and their overall impact on long term health. In Plants: Diet and Health these issues are examined in detail. Backed by scientific research and a field of experts, this text deals with one of today's most important nutrition topics. Led by Professor Malcolm Jackson, a task force of well-known scientists explores the full range of substances in foods that are considered to have protective and positive health effects. The book delves into major foods and beverages, the content and role of protective substances within them, the result of food processing, and public health issues in today's food supply.
Table of Contents
Terms of Reference.
Task Force Membership.
1. Introduction: Plant Foods and Health.(Dr. Judith Buttriss).
2. Classification and biosynthesis of Plants and Secondary Products: An Overview. (Professor Alan Corzier).
3. Epidemiology Linking Consumption of Plant Foods and their Constituents with Health. (Dr. Barrie Margetts and Dr. Judith Buttriss).
4. Potential Mechanism of Action of Bioactive Substances Found in Foods. (Professor Malcolm Jackson).
5. Influence of the Gut Microflora. (Professor Ian Johnson).
6. Dietary Intake and Bioavailability of Plant Bioactive Compounds. (Dr. Judith Buttriss).
7. Fruit and Vegetables. (Mr. Mike Saltmarsh, Professor Alan Crozier and Professor Brian Ratcliffe).
8. Cereals, Nuts and Pulses.(Dr. Aedin Cassidy).
9. Beverages. (Dr. Garry Duthie and Professor Alan Crozier).
10. Plant and Plant-derived Lipids. (Professor Kalus Wahle, Dr. David Lindsay and Dr. Louise Bourne).
11. Miscellaneous Foods. (Mr. Mike Saltmarsh and Dr. Gail Goldberg).
12. The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Substances in Food. (Ms. Claire Mac Evilly and Mrs. Irsti Peltola).
13. Implication for Public Health. (Dr. Judtih Buttriss, Professor Martin Wiseman and Dr. Barrie Margetts).
14. Conclusions of the Task Force.
15. Recommendations of the Task Force.
16. Plant Foods: Answers to Commonly Asked Questions.
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