Food Factors in Health Promotion and Disease Prevention, Volume 851

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Fereidoon Shahidi
American Chemical Society, Jan 1, 2003 - Technology & Engineering - 450 pages
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In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists in chemistry, biochemistry, genetics, pharmacology, and related medical sciences from Japan, Taiwan, Korea, Europe, and North America to addresss important food factors which have shown effects in health promotion and disease prevention.

This volume includes recent advances in phytochemicals and health, including several chapters on bioavailability, signal transduction, and gene modulation of bioactives in foods.

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Contents

Bioavailability and Biological Activity of Tea Polyphenols
9
Structured Lipids Enriched with Omega3 and Omega6
16
Effects of Tea Polyphenols on Arachidonic Acid Metabolism
27
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About the author (2003)

Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on theEditorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants. Chi-Tang Ho is at Rutgers, The State University of New Jersey.

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