Performance functional foods
- 其他作者: Watson, D. H.
- 出版: Boca Raton, FL ;Cambridge : Woodhead 2003.
- 稽核項: 1 online resource (xiii, 200 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: HEALTH & FITNESS Nutrition. , HEALTH & FITNESS Diets. , Functional foods. , HEALTH & FITNESS , Food Content Guides. , MEDICAL , MEDICAL Nutrition. , Diets. , Nutritional aspects. , Performance Nutritional aspects. , HEALTH & FITNESS Food Content Guides. , Performance , MEDICAL Nursing -- Nutrition. , Nutrition. , NursingNutrition. , Electronic books.
- ISBN: 1855736713 , 9781855736719
- ISBN: 9781855736719 , 9780849317422 , 0849317428 , 1280372923 , 9781280372926
- 試查全文@TNUA:
- 附註: Includes index. Front Cover; Performance Functional Foods; Copyright Page; Table of Contents; Preface; Contributors; Chapter 1. Introduction; 1.1 References; Chapter 2. Interactions between stress, food and mood; 2.1 Introduction; 2.2 Brain mechanisms involved in mood; 2.3 Food, the brain and mood; 2.4 Carbohydrates and mood; 2.5 Interactions between stress, food and mood; 2.6 Conclusions and future trends; 2.7 References; Chapter 3. Mood, cognitive function and nutritional and other supplements; 3.1 Introduction; 3.2 B vitamins; 3.3 Antioxidants; 3.4 Polyunsaturated fatty acids; 3.5 Phospholipids. 3.6 Aluminium3.7 Nerve growth and cerebrovascular factors; 3.8 Herbal and other supplements; 3.9 References; Chapter 4. The range of medicinal plants influencing mental and physical performance; 4.1 Introduction; 4.2 Medicinal plants, mental and physical performance; 4.3 Functions of medicinal plants on mental and physical performance; 4.4 Effects of medicinal plants on mental and physical performance; 4.5 Concerns about the safety and quality of medicinal plants; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References. Chapter 5. Phyto-oestrogens and cognitive function5.1 Introduction; 5.2 Cognitive function; 5.3 Conventional hormone replacement therapy (HRT) and cognition; 5.4 Phyto-oestrogens; 5.5 Effects on cognitive function: animal studies; 5.6 Effects on cognitive function: human studies; 5.7 Summary and conclusion; 5.8 References; Chapter 6. Ginseng; 6.1 Introduction; 6.2 Chemistry of ginseng; 6.3 Detection and extraction of bioactive components from ginseng; 6.4 Bioactivity and metabolism of ginseng extracts; 6.5 Anti-stress and cognitive performance properties. 6.6 Immunological and antioxidant properties6.7 Bioactivity of specific ginsenosides; 6.8 Non-ginsenoside bioactivity; 6.9 The safety of ginseng; 6.10 Quality control and use in food; 6.11 Future trends; 6.12 References; Chapter 7. Ginkgo biloba and Alzheimer's disease; 7.1 Introduction; 7.2 Chemistry; 7.3 Functional effects; 7.4 Role in managing Alzheimer's disease; 7.5 Safety issues; 7.6 Conclusion; 7.7 References; Chapter 8. Functional ingredients in sports drinks; 8.1 Introduction: challenges of athletic performance; 8.2 Formulation of sports drinks: carbohydrate content. 8.3 Formulation of sports drinks: osmolality8.4 Formulation of sports drinks: electrolyte composition and concentration; 8.5 Formulation of sports drinks: flavouring components; 8.6 Future trends: other active ingredients; 8.7 Sources of further information and advice; 8.8 References; Chapter 9. Pharmacological functions of green tea polyphenols; 9.1 Introduction; 9.2 Antibacterial activity; 9.3 Antiviral activity; 9.4 Antioxidant functions; 9.5 Conclusions; 9.6 References; Chapter 10. Caffeine, mental performance and mood; 10.1 Introduction; 10.2 Sources of caffeine and consumption patterns.
- 摘要: Some of the newest and most exciting developments in functional foods are products that claim to influence mood and enhance both mental and physical performance. This important collection reviews the range of ingredients used in these 'performance' functional foods, their effects and the evidence supporting functional benefits.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101379
- 系統號: 005322557
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area. After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood. Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market. Reviews the range of ingredients used in 'performance' functional foods Summarises research on the complex links between nutrition, functional ingredients, mood and cognitive performance Edited by a leading authority in the field and with contributions from experts worldwide
來源: Google Book
來源: Google Book
評分
