In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide.
Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products.
Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions.
The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.
Table of Contents
Progress of Food-Based Dietary Guidelines around the Globe; Yasmine Probst, Rebecca Thorne, and Jane O’Shea
Clinical Perspective of Ayurceuticals: Challenges and Opportunities for Global Health and Wellness; Namyata Pathak, Hiteshi A. Shah, and Ashok Vaidya
Functional Foods and Nutraceuticals: Potential Role in Human Health; Chunling Wang and Song Li
The Clinical Trial Barriers in Functional Foods and Nutrition; Rajshri Roy
SCIENCE UNDERPINNING HEALTH BENEFITS
Dual Function of Food Factors as Pharmacological Molecules; Tetsuya Konishi
Anti-Inflammatory and Chemopreventive Potentials of Citrus Auraptene; Akira Murakami
Food Functions Preventing Muscle Atrophy; Junji Terao, Rie Mukai, Yui Yamashita, Arisa Ochi, Shohei Kohno, Katsuya Hirasaka, and Takeshi Nikawa
Effects of Nutraceuticals on Metabolic Syndromes; Asim K. Duttaroy
Cardioprotective Food Function as Underpinning Strategy for Disease Prevention: Dietary Antioxidants in Diabetic Cardiac Complications; Kenichi Watanabe, Somasundaram Arumugam, Rajarajan A. Thandavarayan, Kenji Suzuki, and Hirohito Sone
Clinical Application of Antiaging Food Factors in Functional Foods; Akira Kubo and Fumi Nihei
PROBLEMS AND CHALLENGES TO INDUSTRIES, CONSUMERS, AND POLICY MAKERS
Maximizing the Survival of Probiotic Bacteria in Food to Improve Their Potential Health Benefit; Namrata Taneja, Derek Haisman, and Shantanu Das
Drug–Dietary Supplement Interactions; Noriaki Yohkoh
Journey from Pharmaceuticals to Food: Role of Evidence-Based Approach; R.B. Smarta
Heme Oxygenase-1 Induction Inhibits Intestinal Inflammation: Role of Food Factors; Yuji Naito, Tomohisa Takagi, Akihito Harusato, Yasuki Higashimura, and Toshikazu Yoshikawa
INNOVATION VERSUS REGULATION
Regulatory Framework of Functional Foods in Southeast Asia; Tee E. Siong
Health Claims Regulation and Scientific Substantiation of Functional Foods and the International Comparison; Toshio Shimizu
In Pursuit of Claims: What Works, What Does Not, and Why; Josephine M. Balzac and George A. Burdock
Clinical Research—History of Regulations: A Global Perspective; Kappillil Anilkumar and K.I. Anitha
FARM TO CLINIC APPROACH/FUNCTIONAL ASPECTS OF FOOD FACTORS
Role of Seed to Patient Model in Clinically Proven Natural Medicines; Andrea Zangara and Dilip Ghosh
Innovation in the Food Industry: Industry–Academia Partnership; Amit Taneja, Anwesha Sarkar, and Shantanu Das
Curcumin for Prevention and Treatment of Chronic Diseases: An Overview of the Clinical Studies and Evidence-Based Support; Myriam Hinojosa and Bharat B. Aggarwal
Human Clinical Trial for Nutraceuticals and Functional Foods; Chin-Kun Wang
Clinical Outcomes, Safety, and Efficacy of Chinese Herbal Medicines; Daniel Roytas
Traditional Foods and Their Values for Health and Wellness on Evidence-Based Approach; V. Prakash, M.A. Alwar, and M.A. Lakshmithathachar
Impact of Personalized Nutrition on Public Health; Lynnette Ferguson, Karen Bishop, and Nishi Karunsinghe
Effects of Ginger on Metabolic Syndrome: A Review of Evidence; Srinivas Nammi, Yu-Ting Sun, and Dennis Chang
Local Food Futures and Healthy Communities: Role of Sustainable Practices; Sumita Ghosh
Oriental Traditional Philosophy and Food Function; Young Rok Seo and Yeo Jin Kim
Ayurnutrigenomics: Traditional Knowledge-Inspired Approach toward Personalized Nutrition; Parikshit Debnath, Subhadip Banerjee, and Pratip Kumar Debnath
Dilip Ghosh is the director of Nutriconnect in Australia and an honorary ambassador at Global Harmonization Initiative (GHI). He received his PhD in biomedical science from the University of Calcutta, India. He has held positions at Organon (India), the USDA’s Agricultural Research Service, the Human Nutrition Research Center on Aging at Tufts University, and the Smart Foods Centre at the University of Wollongong in Australia. He is a fellow of the American College of Nutrition and a member of the editorial board of several journals. Dr. Ghosh has published more than 60 papers in peer-reviewed journals and numerous articles on food and nutrition in magazines and books.
Debasis Bagchi received his PhD in medicinal chemistry in 1982. He is a professor in the department of pharmacological and pharmaceutical sciences at the University of Houston and the chief scientific officer at Cepham Inc. in New Jersey. He is the chair of the International Society for Nutraceuticals and Functional Foods, past president of American College of Nutrition, and past chair of the Nutraceuticals and Functional Foods division of the Institute of Food Technologists. Dr. Bagchi is also a member of the Society of Toxicology and the New York Academy of Sciences as well as a fellow of the Nutrition Research Academy. He has published 299 papers in peer-reviewed journals, 24 books, and is cited in numerous patents.
Tetsuya Konishi is a professor emeritus of functional and analytical food sciences at Niigata University of Pharmacy and Applied Life Sciences (NUPALS) in Japan. He obtained his PhD in pharmaceutical sciences from Tokyo College of Pharmacy. Dr. Konishi was appointed as research biochemist at the Lawrence Berkeley National Laboratory in California and later led the laboratory in the department of biophysics and radiochemistry at NUPALS, where he was also a professor. He has published more than 160 original research papers and reviews in peer-reviewed journals. He has also been a member of the editorial board of several journals.He has funded and directed the INSDH (International Niigata Symposium on Diet and Health) since 1999.
"This book will provide a valuable resource to all professionals in the functional food space, especially to those who are targeting future health claims and who are seeking to gain an improved understanding of where the functional food sector sits in a dynamic and ever-evolving environment."
—Steve Morrison, P2F Ventures Limited, UK, in Food & Nutrition Research