Phytochemical Functional Foods

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Ian Johnson, Gary Williamson
CRC Press, May 27, 2003 - Technology & Engineering - 384 pages
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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
Contributors
2
Packer Chapter
6
Chapter
11
+358 17 162936
16
an overview
18
Foodborne glucosinolates and cancer
45
J Mursa T Nurmi and M L Andersen R Kragh
59
Phytochemicals and gastrointestinal health
160
isoflavones
189
VersChezLesBlanc Dr G Rimbach
221
Testing the safety of phytochemicals
222
the case
253
Chapter 17
254
f brancaagora it Director of Research
275
a case study
280

Phytoestrogens and health
65
hwangwilliamransom
80
Phytoestrogens and bone health
88
bioavailability and functional
107
the case of tea
128
Optimising the use of phenolic compounds in foods
315
rice bran
347
Index
377
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