عوامل غذایی در ترویج سلامت و پیشگیری از بیماری

Annotation In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists in chemistry, biochemistry, genetics, pharmacology, and related medical sciences from Japan, Taiwan, Korea, Europe, and North America to addresss important food factors which have shown effects in health promotion and disease prevention. This volume includes recent advances in phytochemicals and health, including several chapters on bioavailability, signal transduction, and gene modulation of bioactives in foods This symposium brought together scientists from academia and industry studying food factors as they relate to human health. In the first of 37 original research and review papers, Shahidi (Memorial U. of Newfoundland) overviews bioactive compounds in food that research indicates play a role in disease prevention, including antioxidants and essential fatty acids. Other contributors discuss chemicals in tea, fruits, and vegetables; their bioavailability; mechanisms of action; biomarkers, and animal models. However, there is no mention of the promising research on probiotics ("good bacteria") in yoghurt and acidophilus milk. Distributed by Oxford U. Press. Annotation (c)2003 Book News, Inc., Portland, OR (booknews.com)