Handbook of nutraceuticals and functional foods
著者
書誌事項
Handbook of nutraceuticals and functional foods
（Modern nutrition）
CRC Press, c2001
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- 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. Sebate, 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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