Handbook of Nutraceuticals and Functional Foods: 2nd Edition (Hardback) book cover

Handbook of Nutraceuticals and Functional Foods

2nd Edition

CRC Press

560 pages | 64 B/W Illus.

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Hardback: 9780849364099
pub: 2006-10-25
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Description

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.

Reviews

"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

Table of Contents

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

Index

About the Series

Modern Nutrition

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science