Handbook of Nutraceuticals and Functional Foods (Modern Nutrition (Boca Raton, Fla.).)

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. Computer Generated Contents: Chapt. 1. Nutraceuticals: A Brief Review Of Historical And Teleological Aspects -- Chapt. 2. Classifying Nutraceuticals -- Chapt. 3. Isoprenoids, Health And Disease -- Chapt. 4. Isoflavones: Source And Metabolism -- Chapt. 5. Soy Protein, Soybean Isoflavones, And Bone Health: A Review Of The Animal And Human Data -- Chapt. 6. Phytoestrogens: Involvement In Breast And Prostate Cancer -- Chapt. 7. Anticancer And Cholesterol- Lowering Activities Of Citrus Flavonoids -- Chapt. 8. Flavonoids As Antioxidants -- Chapt. 9. Carotenoids, Metabolism And Disease -- Chapt. 10. Lycopene: Source, Properties And Nutraceutical Potential -- Chapt. 11. Cruciferous Vegetables And Cancer Prevention -- Chapt. 12. Garlic: The Mystical Food In Health Promotion -- Chapt. 13. Antioxidant Vitamin And Phytochemical Content Of Fresh And Processed Pepper Fruit (capsicum Annuum) -- Chapt. 14. Modification Of Atherogenesis And Heart Disease By Grape Wine And Tea Polyphenols --^ Chapt. 15. Olive Oil And Health Benefits -- Chapt. 16. Anticancer And Cholesterol- Lowering Activities Of Tocotrienols -- Chapt. 17. Dietary Fiber And Coronary Heart Disease -- Chapt. 18. Omega-3 Fish Oils And Lipoprotein Metabolism -- Chapt. 19. Lipid Oxidation In Biological Systems Enriched With Long Chain N-3 Fatty Acids -- Chapt. 20. Omega-3 Polyunsaturated Fatty Acids And Cardiac Arrhythmias -- Chapt. 21. Omega-3 Fish Oils And Insulin Resistance -- Chapt. 22. Omega-3 Polyunsaturated Fatty Acids And Rheumatoid Arthritis -- Chapt. 23. Sphingolipids: Mechanism-based Inhibitors Of Carcinogenesis Produced By Animals, Plants, And Other Organisms -- Chapt. 24. Applications Of Herbs To Functional Foods -- Chapt. 25. Probiotics And Prebiotics -- Chapt. 26. Lecithin And Choline: New Roles For Old Nutrients -- Chapt. 27. Conjugated Linoleic Acid: The Present State Of Knowledge -- Chapt. 28. The Role Of Nuts In Cardiovascular Disease Prevention --^ Chapt. 29. Colon Cancer: Dietary Fiber And Beyond -- Chapt. 30. Stability Testing Of Nutraceuticals And Functional Foods -- Chapt. 31. Marketing Issues For Functional Foods And Nutraceuticals. Edited By Robert E.c. Wildman. Includes Bibliographical References And Index. Nutraceuticals: a brief review of historical and teleological aspects; Classifying nutraceuticals; Isoprenoids, health and disease; Isoflavones: source and metabolism; Soy protein, soybean isoflavones, and bone health: a review of the animal and human data; Phytoestrogens: involvement in breast and prostate cancer; Anticancer and cholesterol-lowering activities of citrus flavonoids; Flavonoids as antioxidants; Carotenoids, metabolism and disease; Lycopene: source, properties and nutraceuticals potential; Cruciferous vegetables and cancer prevention; Garlic: the mystical food in health promotion; Antioxidant vitamin and phytochemical content of fresh and precessed pepper fruit (Capsicum annuum); Modicfication of atherogenesis and heart disease by grape wine and tea polyphenols; Olive oil and health benefits; Anticancer and cholesterol-lowering activities of tocotrienols; Dietary fiber and coronary heart disease; Omega-3 fish oils and lipoprotein metabolism; Lipid oxidation in biological systems enriched with long chain n-3 fatty acids; Omega-3 polyunsaturated fatty acids cardiac arrthythmias; Omega-3 fish oils and insulin resistance; Omega-3 polyunsaturated fatty acids and rheumatoid arthritis; Sphingolipids: mechanisms-based inhibitors of carcinogenesis produced by animals, plants, and other organisms; Applications of herbs to functional foods; Probiotics and prebiotics; Lecithin and choline: new roles for old nutrients; Conjugated linoleic acid: the present state of knowledge; The role of nuts in cardiovascular disease prevention; Colon cancer: dietary fiber and beyond; Stability testing of nutraceuticals and functional foods; Marketing issues for functional foods and nutraceuticals 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 It only seems fitting that this book and others like it are published at the turn of the century and start of a new millennium.