توضیحات تکمیلی

توضیحات انگلیسی

The field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit.

Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents.

Features:

• Summarizes plant- and animal-based functional foods and their bioactive components

• New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance

• Includes information on functional food beverages including coffee, green tea, and dairy milk

• Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids

• Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.

فهرست

Unit I Overview of Nutraceuticals and Functional Foods

Chapter 1 Nutraceuticals and Functional Foods
Chapter 2 Regulation of Nutraceuticals and Functional Foods

Unit II Plant-Derived Nutraceuticals

Chapter 3 Lycopene: Food Sources, Properties, and Effects on Human Health
Chapter 4 Lutein in Neural Health and Disease
Chapter 5 Garlic: Chemistry, Function, and Implications for Health and Disease
Chapter 6 The Role of Tocopherols in Health
Chapter 7 Health Benefits of Green Tea
Chapter 8 Scientific, Legal, and Regulatory Considerations for Cannabidiol
Chapter 9 Coffee as a Functional Beverage viii Contents
Chapter 10 Dietary Fiber and Coronary Heart Disease
Chapter 11 Anthocyanins and Their Health Benefits
Chapter 12 Olive Oil and Health Benefits
Chapter 13 Nutraceutical Herbs and Insulin Resistance

Unit III Food Nutraceuticals from Animals

Chapter 14 Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
Chapter 15 Nutraceutical Application of Creatine
Chapter 16 Chicken Eggs and Human Health
Chapter 17 Dairy Milk: A Functional Beverage for Human Health

نویسندگان

Robert E.C. Wildman is a native of Philadelphia, Pennsylvania, and attended the University of Pittsburgh (B.S.), Florida State University (M.S.), and Ohio State University (Ph.D.). He is currently faculty at Texas Woman’s University in Denton Texas. Dr Wildman is author of The Nutritionist: Food, Nutrition, and Optimal Health and co-author of the textbooks Advanced Human Nutrition and Exercise and Sport Nutrition as well as creator of TheNutritionDr.com and founder of The International Protein Board. Dr Wildman’s research focuses primarily on exercise and protein and amino acids on body weight, composition and health and he presents around the world to educate and activate people to achieve better fitness and health.

Richard S. Bruno is a professor of Human Nutrition at The Ohio State University. He earned his doctorate in Human Nutrition from The Ohio State University (Columbus, OH), and both his M.S. and B.S. degrees in nutrition from the University of Delaware (Newark, DE). He also completed his post-doctoral training at the Linus Pauling Institute at Oregon State University (Corvallis, OR). Dr Bruno is a bionutritionist and registered dietitian with expertise in the areas of phytochemical function and metabolism in relation to oxidative and inflammatory distress. OR). Dr Bruno’s current research program focuses on the bioavailability and metabolism of polyphenols and vitamin E. Complementary research areas also include the study of anti-inflammatory activities of green tea polyphenols.