Performance Functional Foods

Erscheinungsjahr 2003
ISBN: 978-1-85573-671-9
Verlag: WOODHEAD PUB

Buch, Englisch, 216 Seiten, Format (B × H): 161 mm x 239 mm, Gewicht: 454 g

Reihe: Woodhead Publishing Food Scien

One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.

After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.

Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market.

Autoren/Hrsg.

Watson, David

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Interactions between stress, food and mood; Mood, cognitive function and nutritional and other supplements; The range of medicinal plants influencing mental and physical performance; Phyto-oestrogens and cognitive function; Ginseng; Ginkgo biloba and Alzheimer's disease; Functional ingredients in sports drinks; Pharmacological functions of green tea polyphenols; Caffeine, mental performance and mood.

Über Autor(innen)

David Watson is formerly Head of Branch 4 of the Chemical Safety and Toxicology Division of the UK Food Standards Agency. He has written and edited numerous publications, including the highly successful Food chemical safety Volume 1: contaminants and Food chemical safety Volume 2: additives for Woodhead Publishing.

Dr Watson is a Fellow of the Royal Society of Chemistry and the Institute of Biology