560 pages | 64 B/W Illus.
Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit.
Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound.
New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity.
With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.
"The book comprises of 28 chapters contributed by international experts. It is very neatly presented and contains some useful tables and numerous figures illustrating chemical structures and metabolic pathways."
– Marnie E. Light, School of Biological and Conservation Sciences, University of KwaZulu-Natal Pietermaritzburg, in South African Journal of Botany, 2008, Vol. 74
"Leading experts in the field of nutraceutical and functional foods contributed to each detailed chapter, making this second edition an ideal resource for the nutritionist or food scientist looking for comprehensive, cutting edge data on this emerging food industry trend."
– Nichole Dandrea, Hospital of the University of Pennsylvania, in Scan’s Pulse, Summer 2007
Nutraceuticals and Functional Foods, R. Wildman and M. Kelley
Isoflavones: Source and Metabolism, S. Hendrich and P. A. Murphy
Lycopene: Food Sources, Properties, and Health, R. S. Bruno, R.E.C. Wildman, and S. J. Schwartz
Garlic: The Mystical Food in Health Promotion, S. Ross and J. Milner
Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease, M. A. Dubick and S. T. Omaye
Dietary Fiber and Coronary Heart Disease, T. Jalili, D. M. Medeiros, and R.E.C. Wildman
Omega-3 Fish Oils and Lipoprotein Metabolism, S. E. Kasim-Karakas
Omega-3 Fish Oils and Insulin Resistance, S. E. Kasim-Karakas
Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum), L. R. Howard and R.E.C. Wildman
Osteoarthritis: Nutrition and Lifestyle Interventions, D. Volker and P. Lee
Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis, D. Volker
Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers, D L. Alekel
Applications of Herbs to Functional Foods, S. S. Percival and R. E. Turner
Conjugated Linoleic Acids: Biological Actions and Health, Y. Li and B. A. Watkins
Olive Oil and Health Benefits, D.M. Medeiros and M. Hampton
The Role of alpha - and gamma -Tocopherols in Health, R.S. Bruno
Probiotics and Prebiotics, E.R. Farnworth
Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects, E.R. Farnworth, C.P. Champagne, and M.-R. Van Calsteren
Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression, D. Volker and J. Ng
Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition, J.E Seyler, R.E.C. Wildman, and D.K. Layman
Nutraceuticals and Inflammation in Athletes, B. Plunkett, R. Callister, and M. L. Garg
Oxidative Stress and Antioxidant Requirements in Trained Athletes, T. A. Watson, R. Callister, and M.L. Garg
Coenzyme Q10: A Functional Food with Immense Therapeutic Potential, P. Chaturvedi, D. Vachon, and N. Guthrie
Coffee as a Functional Beverage, L. Taylor and J. Antonio
Nutraceutical Stability Concerns and Shelf Life Testing, L.N. Bell
Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis, D. Volkerand D. Yunianingtias
Marketing and Regulatory Issues for Functional Foods and Nutraceuticals, N.M. Childs
Obesity Policy: Opportunities for Functional Food Market Growth, N. Childs