Sugano Soy in Health and Disease Prevention

Erscheinungsjahr 2005
ISBN: 978-1-4200-2656-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 328 Seiten

Reihe: Nutrition and Disease Prevention

While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundation for Protein Research was established to support soybean studies, which have resulted in a considerable amount of profound literature on the soy-wellness connection. Unfortunately for westerners, very little of this information has been presented in English.  Soy in Health and Disease Prevention, edited by the highly distinguished Michihiro Sugano, brings the west up to speed on the latest findings concerning this common, yet most powerful health aid. Perhaps, the most authoritative book on the subject available in any language, Soy in Health and Disease Prevention presents the very latest health and nutrition research and findings available on soy products. Functional food experts from Japan, as well as other parts of the world,explore the action and diverse health effects of the common soybean. Included is the latest information with regard to soy’s impact on · Cancer prevention · Immune system function · Osteoporosis · Atherosclerosis · Aging and longevity This book is essential reading for all researchers and students involved with the study and production of functional foods. Dr. Sugano who is the current director of the Fuji Foundation has published over 400 journal articles, as well as 80 book chapters. His primary area of research is in food functional factors, predominantly regulation of lipid metabolism.

Zielgruppe

Researchers in functional foods and graduate students

Autoren/Hrsg.

Sugano, Michihiro

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Contents Nutritional Implications of Soy, Michihiro Sugano
Soy in Health and Disease Prevention, Cesare R. Sirtori and Stuart K. Johnson Soy and Breast Cancer Prevention, Seiichiro Yamamoto and Shoichiro Tsugane Adipocytokines, Tohru Funahashi and Yuji Matsuzawa
Systematic Review of Intervention Studies Using Isoflavone
Supplements and Proposal for Future Studies, Shaw Watanabe, Xing-Gang Zhuo, Melissa K. Melby, and Ishiwatan
Soy for “Health for All”: Message from WHO CARDIAC Study and Dietary Intervention Studies, Yukio Yamori
Soy Allergy, Tadashi Ogawa
Longevity and Age-Related Disease, Yoshiaki Fujita and Yuko Araki
Soy Saponin, Chigen Tsukamoto and Yumiko Yoshiki
Role of Soy Lecithin in Lipid Metabolism, Katsumi Imaizumi
Soy Sterols, Ikuo Ikeda
The Status of Human Trials Utilizing Bowman-Birk Inhibitor Concentrate from Soybeans, Ann R. Kennedy
Bioactive Peptides Derived from Soy Protein, Masaaki Yoshikawa
Soy Peptides as Functional Food Material, Kiyoharu Takamatsu
Fermented Soybean Components and Disease Prevention, H. Sumi and C. Yatagai
Soybean Components and Food for Specified Health Uses (FOSHU), Takashi Yamamoto
Soy in Health and Disease: Perspectives, David Kritchevsky Index