Handbook of Nutraceuticals and Functional Foods
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Summary
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.
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
Editorial Reviews
"…well edited and nicely indexed. It is a necessary book for the libraries of all those working in the development, medical benefit, and use of nutraceuticals and functional foods. It should be made readily available in public libraries for the use of the lay reader who wants to follow the benefits of nutraceutical and functional foods away from commercial hype. Well done, CRC Press."
- Joseph G. Endres, The Endres Group, Fort Wayne, Indiana, in AOCS Press
"…it is easy to recommend this volume as a desk reference for those who wish to have an accessible resource that is concise, yet covers a broad range of topics. … At some level, all who identify themselves as nutritionists must have an informed perspective regarding the functional use of foods and nutraceuticals in health promotion. [Handbook of] Nutraceuticals and functional foods could be useful as background reading in developing such a perspective. … It contains a wealth of information that is balanced and thought fully presented. The book as a whole is timely, well written, and well referenced…"
- Robert B. Rucker
Nutrition Department, University of California, Davis
In American Journal of Clinical Nutrition
"…gives the most informative discussion of the roles of essential fatty acids and eicosanoids in human health and the impact of voluntary food choices on those roles."
- Bill Lands, Department of Health and Human Services, National Institute of Health, USA
"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."
- Doody Publishing, October 2001
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