Vegetables, Fruits, and Herbs in Health Promotion (Modern Nutrition (Boca Raton, Fla.).)

The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena. Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as:o How much vegetables and herbs should be consumed? o Can extracts or components be useful replacements for vegetable consumption?o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms?Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits. Ch. 1. Effect Of Dietary Phytochemicals On Cancer Development / Ali Reza Waladkhani And Michael Roland Clemens -- Ch. 2. Bioavailability Of Carotenoids From Vegetables Versus Supplements / Etor E.k. Takyi -- Ch. 3. Japanese Vegetable Juice, Aojiru, And Cellular Immune Response For Health Promotion / Satoru Moriguchi, Tomoko Taka And Yuko Yamamoto / [and Others] -- Ch. 4. Tomatoes And Health Promotion / Patrizia Riso And Marisa Porrini -- Ch. 5. Phytomedicines: Creating Safer Choices / Piergiorgio Pietta -- Ch. 6. Fruit And Vegetable Micronutrients In Diseases Of The Eye / Hubert T. Greenway And Steven G. Pratt -- Ch. 7. Nutrients And Vegetables In Skin Protection / Jeongmin Lee And Ronald R. Watson -- Ch. 8. Vitamins And Micronutrients In Aging And Photoaging Skin / Hubert T. Greenway And Steven G. Pratt -- Ch. 9. Soy Foods And Health Promotion / James W. Anderson, Belinda M. Smith And Kimberly A. Moore / [and Others] -- Ch. 10. Fruits And Vegetables And The Prevention Of Oxidative Dna Damage / Kim L. O'neill, Stephen W. Standage And Bronwyn G. Hughes / [et Al.] -- Ch. 11. Health Benefits Of Fruits And Vegetables: The Protective Role Of Phytonutrients / John A. Wise -- Ch. 12. Herbal Remedies That Promote Health And Prevent Disease / Winston J. Craig -- Ch. 13. Garlic And Health / Walt Jones And Richard J. Goebel -- Ch. 14. Some Aspects Of The Mediterranean Diet / Iman A. Hakim -- Ch. 15. Gastrointestinal Nutritional Problems In The Aged: Role Of Vegetable And Fruit Use / B.s. Ramakrishna -- Ch. 16. Health Benefits Of Cranberries And Related Fruits / Martin Starr And Marge Leahy -- Ch. 17. Diet And Carcinogenesis / Cindy D. Davis -- Ch. 18. Raw Food Diets: Health Benefits And Risks / Ingrid Hoffmann And Claus Leitzmann -- Ch. 19. Effect Of Nutrition On Stress Management / Ali Reza Waladkhani And Michael Roland Clemens -- Ch. 20. Legal Developments In Marketing Foods With Health Claims In The United States / Paul M. Hyman. Edited By Ronald R. Watson. Includes Bibliographical References And Index. Sect. 1. Vegetables and health Effect of dietary phytochemicals on cancer development Bioavailability of carotenoids from vegetables versus supplements Japanese vegetable juice, aojiru, and cellular immune response Tomatoes and health promotion Sect. II. Vegetable extracts and nutrient supplementation: health promotion Phytomedicines: creating safer choices Fruit and vegetable micronutrients in diseases of the eye Nutrients and vegetables in skin protection Vitamins and micronutrients in aging and photoaging skin Soy foods and health promotion Fruits and vegetables and the prevention of oxidative DNA damage Health benefits of fruits and vegetables: the protective role of phytonutrients Sect. III. Herbs and health Herbal remedies that promote health and prevent disease Garlic and health Some aspects of the mediterranean diet Sect. IV. Fruits and promotion of health Gastrointestinal nutritional problems in the aged: role of vegetable and fruit use Health benefits of cranberries and related fruits Sect. V. Overview and approaches to the use of vegetables to maintain optimum health Diet and carcinogenesis Raw food diets: health benefits and risks Effect of nutrition on stress management Legal developments in marketing foods with health claims in the United States The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena. Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as: o How much vegetables and herbs should be consumed? o Can extracts or components be useful replacements for vegetable consumption? o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms? Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits. Discusses the effective ways of conducting research geared toward deriving nutritional benefit from vegetables, fruits, and herbs. This book addresses such questions as: how much vegetables and herbs should be consumed; can extracts or components be useful replacements for vegetable consumption; and, does red wine reduce the risk of heart disease. This text addresses topics such as: what quantity of vegetables and herbs should be consumed to maintain optimum health; are extracts or components useful replacements for vegetable consumption; and does red wine reduce the risk of heart disease Fruits, vegetables, and common beverages as well as several herbs and plants, each having a variety of pharmacological properties, have been shown to be rich sources of microchemicals with the potential to prevent human cancers.