Phytochemical Functional Foods

Front Cover
Ian Johnson, Gary Williamson
CRC Press, May 27, 2003 - Technology & Engineering - 384 pages
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. This book assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. It covers key safety and quality issues in developing phytochemical products, instituting appropriate intake levels, testing for safety and establishing health claims through clinical trials. This book will establish itself as a standard reference on one of the most important sectors in the functional foods market.
 

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Contents

List of contributors
1
Packer Chapter
6
Department of Molecular
26
bioavailability and functional
107
the case
253
Š Schmidt
298
Optimising the use of phenolic compounds in foods
315
+1 510 865 5461
394
an overview
18
Foodborne glucosinolates and cancer
45
Phytoestrogens and health
65
+44 O1784 443555
100
Institute of Food Research
107
isoflavones 189
189
Testing the safety of phytochemicals 222
222
the case
253

Contributors
+1 510 865 5461
The Inner Savo Health Center
packerahsc usc edu Chapter 7
7
transduction
9
Institute of Food Research
107
isoflavones 189
189
Testing the safety of phytochemicals 222
222
K Maki
238
the case
253
Royal Veterinary and Agricultural University Denmark
315
17
347
rice bran
371
VersChezLesBlanc Dr G Rimbach
xi
Chicago Center for Clinical Research 515 N State Street
xiii
Department of Molecular
26
Foodborne glucosinolates and cancer
45
Institute of Food Research
107
the case of tea 128
128
Phytochemicals and gastrointestinal health 160
160
isoflavones 189
189
Testing the safety of phytochemicals
222
the case
253
a case study
280
72
298
Optimising the use of phenolic compounds in foods
315
NR4
xi
+1 510 865 5461
xiii
+1 916 9337000
xiv
a case study
280
1
281
Prague 6
298
Optimising the use of phenolic compounds in foods
315
rice bran
347
rice bran
355
NR4
xi
ian johnsonabbsrc ac uk Chapter 8
xii
p bramleyarhul ac
xiii
+42 02 24 35 32 64
xiv
nonreceptor mediated
5
other functions
9
Foodborne glucosinolates and cancer
45
Phytoestrogens and health
65
Phytoestrogens and bone health
88
bioavailability and functional
107
the case of tea 128
128
2
154
Phytochemicals and gastrointestinal health 160
160
isoflavones 189
189
Testing the safety of phytochemicals 222
222
3
240
6
248
London
253
a case study
280
Optimising the use of phenolic compounds in foods
315
Rukmini Cheruvanky NutraStar Inc
347
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