Phytochemical Functional Foods

Portada
Ian Johnson, Gary Williamson
CRC Press, 27 de maig 2003 - 384 pàgines
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. This book assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. It covers key safety and quality issues in developing phytochemical products, instituting appropriate intake levels, testing for safety and establishing health claims through clinical trials. This book will establish itself as a standard reference on one of the most important sectors in the functional foods market.
 

Pàgines seleccionades

Continguts

Chapter
11
Contributors
142
R Buddington and Y Kimura D Lindsay
160
isoflavones
189
Testing the safety of phytochemicals
222
the case
253
a case study
280
Š Schmidt
298
9
80
Phytoestrogens and bone health
95
bioavailability and functional
117
isoflavones 189
189
Testing the safety of phytochemicals 222
222
the case
253
a case study 280
280
8
281

Optimising the use of phenolic compounds in foods
315
rice bran
347
Index
377
List of contributors
397
indicates main point of contact
Mississippi State CEBAS CSIC
The Inner Savo Health Center
Nutritional phenolics and cardiovascular disease
9
Foodborne glucosinolates and cancer
59
1
71
4
167
isoflavones 189
189
Testing the safety of phytochemicals 222
222
the case
253
Chapter 17
254
a case study 280
280
Optimising the use of phenolic compounds in foods 315
315
rice bran 347
347
Index 377
377
Johnson F Virgili and C Scaccini
i
Nutrition Research Italy L Packer University of California
v
Institute of Food Research National Institute for Food
xi
R Cheruvanky Chief Science Officer
xiv
45
12
1
45
4
51
7
57
Foodborne glucosinolates and cancer
59
isoflavones 189
189
Testing the safety of phytochemicals 222
222
the case
253
a case study 280
280
Optimising the use of phenolic compounds in foods 315
315
rice bran 347
347
Index 377
377
Glucosinolate breakdown products and cancer
vi
Phytoestrogens and health
5
45
12
Foodborne glucosinolates and cancer
45
4
51
5
52
7
57
8
58
Foodborne glucosinolates and cancer
59
S Paul Food Standards Agency
65
8
74
7
307
Optimising the use of phenolic compounds in foods 315
315
rice bran
355
Sources structures and metabolites of
vi
Packer Chapter 6
xii
Phytoestrogens and health
5
39
12
10
32
Foodborne glucosinolates and cancer
45
3
48
4
51
6
55
7
57
S Paul Food Standards Agency
65
4
71
8
74
8
79
80
86
E Offord Nestlé Research Centre Switzerland
88
Phytoestrogens and bone health
95
bioavailability and functional
107
4
114
7
121
the case of tea 128
128
4
138
8
145
Phytochemicals and gastrointestinal health 160
160
Phytochemicals and gastrointestinal health
167
79
177
isoflavones 189
189
88
213
Introduction
222
the case
253
2
254
89
277
a case study 280
280
1
281
2
290
Slovak Republic
298
Optimising the use of phenolic compounds in foods 315
315
rice bran 347
347
3
350
5
363
7
369
Index
377
Copyright

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Phytochemical Functional Foods
I T Johnson,G Williamson
Previsualització limitada - 2003
Phytochemical Functional Foods
I T Johnson,G Williamson
Previsualització limitada - 2003

Frases i termes més freqüents

absorption acid ADLERCREUTZ Agric Food Chem animal antioxidant activity antioxidants apoptosis B-carotene bioavailability Biochem Biol biological biomarkers black tea bone loss calcium cancer carcinogenesis carcinogens cardiovascular carotene carotenoids catechins cell chemical cholesterol Clin Nutr clinical trials colon components compounds concentrations consuming consumption daidzein decreased diabetes diet dietary digestion disease dose enzymes epidemiological estrogen factors fiber flavonoids flavonols free radicals functional foods gene genistein glucosinolates glycosides green tea health benefits hormone human increase induced inhibit inhibitors intake intestinal isoflavones isothiocyanates kinase levels lignans lipid lipoprotein lycopene mechanisms metabolism metabolites nutrients nutritional osteoclast osteoporosis phenolic phloem phytochemicals phytoestrogens plant plasma polyphenols postmenopausal women potential prostate protective protein quercetin rats receptor reduce responses rice bran risk role serum SETCHELL Skibsted soy protein soybean studies supplements tea catechins tea extracts tea polyphenols tissue tocopherols tomato tumour vegetables vitamin vitamin E vitro vivo WANG

Informació bibliogràfica

TítolPhytochemical Functional Foods
Woodhead Publishing in food science and technology
EditorsIan Johnson, Gary Williamson
Edicióil·lustrada
EditorCRC Press, 2003
ISBN0849317541, 9780849317545
Nre. de pàgines384 pàgines
  
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