Phytochemical functional foods
- 其他作者: Johnson, I. T. , Williamson, Gary,
- 出版: Boca Raton, FL :Cambridge : CRC Press ;Woodhead Pub 2003.
- 稽核項: 1 online resource (xiv, 384 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: Functional foods. , HEALTH & FITNESS , Plant bioactive compounds. , Nutritional Physiological Phenomena , Health aspects. , HEALTH & FITNESS Herbal Medications. , Phytochemicals Health aspects. , Herbal Medications. , Phytochemicals , Electronic books. , Nutraceutiques. , Nutrition. , Composés bioactifs végétaux.
- ISBN: 1855736721 , 9781855736726
- ISBN: 9781855736726 , 9780849317545 , 0849317541
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index.
- 摘要: 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. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development. Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products. Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market. Reviews research on the health benefits of phytochemicalsConsiders safety and quality issues in developing phytochemical productsWritten by a international team of experts.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101382
- 系統號: 005322556
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
(Publisher-supplied data) 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 phytoestrogens, 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.
來源: Google Book
來源: Google Book
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