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Phytochemical Functional Foods (Hardback)

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ISBN 10: 1855736721 / ISBN 13: 9781855736726
Edité par ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003
Neuf(s) Etat : New Couverture rigide
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A propos de cet article

Language: English . Brand New Book. 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. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market. N° de réf. du libraire AA59781855736726

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Détails bibliographiques

Titre : Phytochemical Functional Foods (Hardback)

Éditeur : ELSEVIER SCIENCE TECHNOLOGY, United Kingdom

Date d'édition : 2003

Reliure : Hardback

Etat du livre :New

A propos de ce titre

Synopsis :

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. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.

Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.

Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

  • Reviews research on the health benefits of phytochemicals
  • Considers safety and quality issues in developing phytochemical products
  • Written by a international team of experts

About the Author:

Professor Gary Richardson is Head of Metabolic and Genetic Regulation at the Nestle Research Centre in Switzerland. Both have written widely on the subject of phytochemicals.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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