Buch, Englisch, 560 Seiten, Format (B × H): 182 mm x 262 mm, Gewicht: 1125 g
Reihe: Modern Nutrition
Buch, Englisch, 560 Seiten, Format (B × H): 182 mm x 262 mm, Gewicht: 1125 g
Reihe: Modern Nutrition
ISBN: 978-0-8493-6409-9
Verlag: Taylor & Francis Inc
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.
Zielgruppe
nutritionists, dieticians, food scientists, food industry, pharmaceutical scientists, and students of nutrition and food science.
Fachgebiete
Weitere Infos & Material
Nutraceuticals and Functional Foods, R. Wildman and M. KelleyIsoflavones: Source and Metabolism, S. Hendrich and P. A. MurphyLycopene: Food Sources, Properties, and Health, R. S. Bruno, R.E.C. Wildman, and S. J. SchwartzGarlic: The Mystical Food in Health Promotion, S. Ross and J. MilnerGrape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease, M. A. Dubick and S. T. OmayeDietary Fiber and Coronary Heart Disease, T. Jalili, D. M. Medeiros, and R.E.C. WildmanOmega-3 Fish Oils and Lipoprotein Metabolism, S. E. Kasim-KarakasOmega-3 Fish Oils and Insulin Resistance, S. E. Kasim-KarakasAntioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum), L. R. Howard and R.E.C. WildmanOsteoarthritis: Nutrition and Lifestyle Interventions, D. Volker and P. LeeOmega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis, D. VolkerSkeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers, D L. AlekelApplications of Herbs to Functional Foods, S. S. Percival and R. E. TurnerConjugated Linoleic Acids: Biological Actions and Health, Y. Li and B. A. WatkinsOlive Oil and Health Benefits, D.M. Medeiros and M. HamptonThe Role of alpha - and gamma -Tocopherols in Health, R.S. BrunoProbiotics and Prebiotics, E.R. FarnworthExopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects, E.R. Farnworth, C.P. Champagne, and M.-R. Van CalsterenOmega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression, D. Volker and J. NgProtein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition, J.E Seyler, R.E.C. Wildman, and D.K. LaymanNutraceuticals and Inflammation in Athletes, B. Plunkett, R. Callister, and M. L. GargOxidative Stress and Antioxidant Requirements in Trained Athletes, T. A. Watson, R. Callister, and M.L. GargCoenzyme Q10: A Functional Food with Immense Therapeutic Potential, P. Chaturvedi, D. Vachon, and N. GuthrieCoffee as a Functional Beverage, L. Taylor and J. AntonioNutraceutical Stability Concerns and Shelf Life Testing, L.N. BellNutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis, D. Volkerand D. YunianingtiasMarketing and Regulatory Issues for Functional Foods and Nutraceuticals, N.M. ChildsObesity Policy: Opportunities for Functional Food Market Growth, N. ChildsIndex
