Functional Foods of the EastJohn Shi, Chi-Tang Ho, Fereidoon Shahidi Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, |
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"Let thy food be thy medicine" -- Hippocrates
Food has healing properties. From the Traditional Chinese Medicine point of view, different foods can have different effects. When used correctly, food-as-medicine will correct any health imbalances and bring you back to life. I've also read "Healing With Whole Foods: Asian Traditions and Modern Nutrition" and this book is in the same vein, although with more direct application of TCM principles, and revealing many more traditional foods that I hadn't come across before. Some of these foods, sadly are being forgotten even in modern Asian cultures. This is an important book for preserving this important wisdom!
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Great, timely book.
Contents
| 1 | |
Traditional Chinese Functional Foods | 13 |
Traditional Indian Functional Foods | 51 |
Some Biological Functions of Carotenoids inJapanese Food | 85 |
Traditional Chinese Medicated Diets | 99 |
Functional Foods and Mens Health | 123 |
Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders | 147 |
Functional Foods from Green Tea | 173 |
FenugreekBased Spice | 263 |
Soybean as a Special Functional Food Formula for Improving Womens Health | 277 |
Southeast Asian Fruits and Their Functionalities | 297 |
Health Benefi ts of Kochujang Korean Red Pepper Paste | 313 |
Antioxidant Functional Factors in Nuts | 343 |
Functional Foods Basedon Sea Buckthorn Hippophae rhamnoidesssp turkestanica and Autumn Olive Elaeagnusumbellata Berries | 399 |
Traditional Medicinal Wines | 417 |
Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements | 431 |
Polyphenols Antioxidant Activities and Beneficial Effects of Black Oolong and Puer Teas | 197 |
Sesame for Functional Foods | 215 |
Back cover | 469 |
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Common terms and phrases
Agric almond antimutagenic antioxidant antioxidant activity apoptosis bioactive Biochem Biol blood cardiovascular carotenoids catechins cells chemical Chen China Chinese medicated diets cholesterol Clin components compounds consumption contain cooked curcumin Danshen decreased diabetes dietary supplements diseases effect of sesamin EGCG enzymes extract fatty acids fenugreek seeds fermented flavonoids flavor Food Chem free radicals fruits functional foods genistein ginseng ginsenosides green tea hazelnut herbal herbs human increased induced ingredients inhibit intake isoflavones Korean Koumiss levels lignans lipid peroxidation liver lycopene metabolism mice milk Nutr Nutrition nuts oxidative stress peanut phenolic phytochemicals phytosterols pistachio plant plasma polyphenols prevention properties protein rats reduced reported rice risk roasted sauce scavenging sea buckthorn serum sesame lignans sesame seed sesamin sesaminol Shahidi significantly skin soybean spices studies sufu tea catechins tea polyphenols tion tocopherol traditional Chinese medicine traditional kochujang vitamin vitro walnut Wang wine XiangGu Zhang
Bibliographic information
| Title | Functional Foods of the East Nutraceutical Science and Technology |
| Editors | John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Edition | illustrated |
| Publisher | CRC Press, 2010 |
| ISBN | 1420071939, 9781420071931 |
| Length | 502 pages |
| Subjects | › › Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |