Asian Functional FoodsJohn Shi, Fereidoon Shahidi, Chi-Tang Ho The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona |
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aflatoxin Agric allicin Allium amino acids Angelica sinensis anticancer antimutagenic antioxidant activity antioxidative Asia Asian bacteria baechu bioactive Biochem blood cancer catechins cells Chemical China Chinese cholesterol coconut cream color components compounds concentration contain cooked cultivars culture date fruits decreased developed diet dietary fiber diseases doenjang dried drying effects enzymes extract fatty acids Figure fish sauce flavor Food Chem Food Sci Nutr fraction functional foods garlic garlic and onion genistein ginseng ginsenosides green tea herbal herbs human increased ingredients inhibition inhibitory intake Japan juice kimchi Korean Soc Food KY Park leaf lignans linoleic acid lipid liver meat medicine meju mice miso Nutraceuticals nutritional omega-3 oxidation peptides plant powder prevent properties protein rats Rhodiola Rhodiola rosea rice roasted root salt sesame seed Shahidi soybean studies sugar sugarcane TABLE Technol Technology temperature tion traditional tumor vegetables vitamin vitro ОН