Functional Foods of the East: 1st Edition (Hardback) book cover

Functional Foods of the East

1st Edition

Edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi

CRC Press

502 pages | 79 B/W Illus.

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Hardback: 9781420071924
pub: 2010-10-21
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Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

Table of Contents

Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods, L.-Y. Sheen and G. Fuentes

Traditional Chinese Functional Foods, B. Jiang, W. Mu, W. Obiro, and J. Shi

Traditional Indian Functional Foods, K. Srinivasan

Some Biological Functions of the Carotenoids in Japanese Food, T. Maoka and H. Etoh

Traditional Chinese Medicated Diets, J. Shi, Y. Jiang, X. Ye, S.J. Xue, and Y. Kakuda

Functional Foods and Men’s Health, A.V. Rao and A. Al-Weshahy

Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders,J.-H. Jang and Y.-J. Surh

Functional Foods from Green Tea, A. Sharma, R. Wang, and W. Zhou

Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer Teas, Y. Jiang, J. Shi, and S.J. Xue

Sesame for Functional Foods, M. Namiki

Fenugreek-Based Spice: A Traditional Functional Food Ingredient, C.V. Anuradha

Soybean as a Special Functional Food Formula for Improving Women’s Health, E.S. Mackinnon and L.G. Rao

South East Asian Fruits and their Functionalities,L.L. Peng and G. Shui

Health Benefits of Kochujang (Korean Red Pepper Paste), K.-Y. Park and I.-S. Ahn

Antioxidant Functional Factors in Nuts, Y. Kabir and J.S. Sidhu

Functional Foods Based on Sea Buckthorn (Hippophae rhamnoides ssp. turkestanica) and Autumn Olive (Elaeagnus umbellata) Berries: Nutritive Value and Health Benefits, S.M. Sabir and S.D. Ahmad

Traditional Medicinal Wines, J. Shi, X. Ye, B. Jiang, Y. Ma, D. Liu, and S.J. Xue

Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements, F.S.C. Lee, X. Wang and P.P. Fu


About the Series

Nutraceutical Science and Technology

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