Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods.
This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.
Table of Contents
o Strategies for Discovery of Bioactive Phytochemicals, Stephen O. Duke, Ph.D., Agnes M. Rimando, Franck E. Dayan, Camilo Canel, David E. Wedge, Mario R. Tellez, Kevin K. Schrader, Leslie A. Weston, Troy J. Smillie, Rex N. Paul and Mary V. Duke
o QSAR and Molecular Modeling of Bioactive Phyto-Phenolics, Eric J. Lien, Ph.D. and Shijun Ren, Ph.D.
o Chemoprevention by Phytochemical Modifiers of Carcinogen Metabolism, Stephen S. Hecht, Ph.D.
o Clinical Trial Design for Evaluating Phytochemical Bioactivity, Kevin C. Maki, Ph.D.
o The Use of Fermentable Fibers to Manage the Gastrointestinal Ecosystem, Randal K. Buddington, Ph.D.
o Phytoantimicrobial (PAM) Agents as Multifunctional Food Additives, A.S. Naidu, Ph.D.
o The Protective Effect of Tea on Cancer: Human Evidence, Junshi Chen, M.D. and Chi Han, M.D.
o Effect of Genistein on Growth of Human Breast Cancer Cells in vitro and in vivo, William Helferich, Ph.D.
o Cancer Prevention by Carotenoids and Curcumins, H. Nishino, M.D., Harukuni Tokuda, Michiaki Murakoshi, Yoshiko Satomi, Hirohiko Matsumoto, Mitsuhara Masuda, Ping Bu, Mari Onozuka, Shino Yamagguchi, Yoko Okuda, Junko Takayasu, Atsuko Nishino, Jun Tsuruta, Masato Okuda, Eiichiro Ichiishi, Kazuto Nosaka, Takao Konoshima, Toshimitsu Kato, Zohar Nir, Frederick Khachik, Norihiko Misawa, Tomio Narisawa and Nobuo Takasuka
o Alfalfa Saponins: Chemistry and Application, Wieslaw A. Oleszek, Ph.D.
o Saw Palmetto: Critical Review, Chemistry and Application, Paul Burbrick, Ph.D., Paul Johnson, B.S. and Kerry Stonebrook, M.S.
o Effect of Garlic on Serum Cholesterol Levels, Christopher D. Gardner, Ph.D., Loaine Chatterjee, M.S. and Joseph Carlson, Ph.D., R.D.
o Bioactives in Rice Bran and Rice Bran Oil, Rukmini Cheruvanky, Ph.D.
o Designing Functional Foods to Enhance Health, Wayne R. Bidlack, Ph.D. and Wei Wang, Ph.D.