Full Description
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.
Contents
Section 1: Overview of Nutraceuticals and Functional Foods 1. Nutraceuticals and Functional Foods 2. Regulation of Nutraceuticals and Functional Foods Section 2: Plant-Derived Nutraceuticals 3. Lycopene: Food Sources, Properties, and Effects on Human Health 4. Lutein in Neural Health and Disease 5. Garlic: Chemistry, Function, and Implications for Health and Disease 6. The Role of Tocopherols in Health 7. Health Benefits of Green Tea 8. Scientific, Legal, and Regulatory Considerations for Cannabidiol 9. Coffee as a Functional Beverage 10. Dietary Fiber and Coronary Heart Disease 11. Anthocyanins and Their Health Benefits 12. Olive Oil and Health Benefits 13. Nutraceutical Herbs and Insulin Resistance Section 3: Food Nutraceuticals from Animals 14. Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition 15. Nutraceutical Application of Creatine Chapter 16 Chicken Eggs and Human Health Chapter 17 Dairy Milk: A Functional Beverage for Human Health
