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Phytochemical Functional Foods
Woodhead Publishing Ltd, May 2003, Pages: 400
Part 1: The health benefits of phytochemicals
Part 2: Developing phytochemical functional products
Introduction
Part 1: The health benefits of phytochemicals
Chapter 1: Phenolic compounds and health: an introduction
G. Williamson, Nestle Research Centre, Switzerland
- Introduction: classes of phenolic compounds
- Epidemiological evidence for the functional benefits of phenolics
- The antioxidant activity of phenolics
- Testing the functional benefits of phenolics
- Biomarkers and bioavailability
- Future trends
- References
Chapter 2: Nutritional phenolics and cardiovascular disease
F. Virgili and C. Scaccini, National Institute for Food and Nutrition Research, Italy; L. Packer and G. Rimbach, University of California, Berkeley, USA
- Introduction
- LDL oxidation and atherogenesis
- Polyphenols and cell response
- Polyphenols and activated NF-kBOther aspects of polyphenols as modulators of signal transduction
- Other aspects of polyphenols as modulators of signal transduction
- Indirect evidence for polyphenol activity in atherogenesis
- Conclusion and future trends
- List of abbreviations
- References
Chapter 3: Phytochemicals and cancer: an overview
I. Johnson, Institute of Food Research, UK
- Introduction
- What is cancer?
- The nature of tumour growth
- Models of carcinogenesis
- Diet and gene interactions
- Cancer risk and particular nutrients
- Phytochemicals
- Carotenoids
- Flavonoids
- Phytoestrogens
- Glucosinolates
- Other nutritional factors
- Conclusion and future trends
- References
Chapter 4: Food-borne glucosinolates and cancer
I. Johnson and E. Lund, Institute of Food Research, UK
- Introduction
- Sources, structures and metabolites of the glucosinolates
- Digestion and absorption
- Glucosinolate breakdown products and cancer
- Blocking the initiation phase
- Suppressing the promotion phase
- Summary and conclusions
- Acknowledgements
- Sources of further information and advice
- References
Chapter 5: Phytoestrogens and health
C. Boyle, K. Moizer, T. Barlow, B. Jeffrey and S. Paul, Food Standards Agency, UK
- Introduction
- Mechanisms of phytoestrogen action: receptor and non-receptor mediated effects
- Other effects of phytoestrogens
- The health effects of phytoestrogens: osteoporosis, cardiovascular disease and thyroid function
- The health effects of phytoestrogens: central nervous system and immune function
- The health benefits of phytoestrogens: cancer
- The health benefits of phytoestrogens: fertility, development and hormonal effects
- Future trends and priorities for research
- Sources of further information and advice
- References
Chapter 6: Phytoestrogens and bone health
E. Offord, Nestle Research Centre, Switzerland
- Introduction
- Composition and metabolism of phyto-oestrogens
- Human studies on soy isoflavones and bone maintenance
- Animal studies on soy isoflavones and bone maintenance
- Mechanisms of action of isoflavones in bone health
- Dietary recommendations
- Conclusion and future trends
- References
Chapter 7: Carotenoids in food: bioavailability and functional benefits
S. Southon and R. Faulks; Institute of Food Research, UK
- Introduction: the concept of bioavailability
- The functional benefits of carotenoids: vision, cancer and cardiovascular disease
- Factors affecting carotenoid bioavailability: food sources and intakes
- Release from food structures: maximising availability for absorption
- Absorption and metabolism
- Methods for predicting absorption
- Tissue concentrations
- Future trends
- Sources of further information and advice
- References
Chapter 8: The functional benefits of flavonoids: the case of tea
H. Wang, G. Provan and K. Helliwell, William Ransom and Son plc, UK
- Introduction: types of tea
- Flavonoids and other components of tea
- Functional benefits: cancer
- Functional benefits: anti-inflammatory and anti-microbial properties
- Functional benefits: cardioprotective and neuroprotective functions
- Mechanisms of anticarcinogenic and other activity
- Potential side-effects of tea constituents
- Tea drinking and flavonoid intake
- Tea extracts and their applications
- Analytical methods for detecting flavonoids
- Future trends
- Sources of further information and advice
- References
Chapter 9: Phytochemicals and gastrointestinal health
R. Buddington, Mississippi State University, USA; Y. Kimura and Y. Nagata, Otsuka Pharmaceutical Co., Ltd, Japan
- Introduction
- The gastrointestinal tract
- The influence of phytochemicals on gastrointestinal function
- Phytochemicals and digestion
- Phytochemicals, waste and toxin elimination and other functions
- Phytochemicals, gastrointestinal bacteria and gut health
- Future trends
- References
Part 2: Developing phytochemical functional products
Chapter 10: Assessing the intake of phytoestrogens: isoflavones
F. Branca and S. Lorenzetti, National Institute for Food and Nutrition Research, Italy
- Introduction
- Assessing the dietary intake of isoflavones
- Factors affecting phytoestrogen absorption and metabolism
- Isoflavone intake and health
- Establishing appropriate intake levels for isoflavones
- Sources of further information and advice
- References
Chapter 11: Testing the safety of phytochemicals
D. Lindsay, CEBAS (CSIC), Spain
- Introduction: the health benefits of phytochemicals
- Evaluating the safety of phytochemicals in food
- Risk evaluation of food chemicals
- Potential food carcinogens
- Problems in assessing safety: the example of B-Carotene
- Improving risk assessment of phytochemicals
- Future trends
- Sources of further information and advice
- References
Chapter 12: Investigating the health benefits of phytochemicals: the use of clinical trials
K. Maki, Chicago Center for Clinical Research, USA
- Introduction
- Types of clinical trials
- Hypothesis testing and trial design
- Assessing sample size
- Other issues in making trials effective
- Sources of further information and advice
- References
Chapter 13: genetic enhancement of phytochemicals: the case of carotenoids
P. Bramley, University of London, UK
- Introduction
- Carotenoids in plants: structure
- Carotenoids in plants: distribution
- The functional benefits of carotenoids
- Carotenoid biosynthesis and encoding genes
- Strategies for transformation to enhance carotenoids
- Examples of genetically modified crops with altered carotenoid levels
- Future trends
- Sources of further information and advice
- References
Chapter 14: Developing phytochemical products: a case study
J. Mursa, T. Nurmi, M. Vanhanrata, S. Voutilainen and J. Salonen, University of Kuopio, Finland
- Introduction
- Chemical enhancement of phytochemicals: the case of phloem
- Heating and extraction of phenolic compounds
- Measuring phenolic compounds
- The functional benefits of phloem
- Testing functional benefits
- Future trends
- Sources of further information and advice
- References
Chapter 15: The impact of food processing on phytochemicals: the case of antioxidants
J. Pokorny, Prague Institute of Chemical Technology, Czech Republic and S. Schmidt, Slovak Technical University, Slovak Republic
- Introduction: natural antioxidants present in foods
- Changes in antioxidants: mechanisms of action
- Changes during heating: water as the heat transfer medium
- Changes during heating: air as the heat transfer medium
- Changes during heating: where energy is transferred in waves
- Changes during heating: oil as the heat transfer medium
- Changes in antioxidants during non-thermal processes
- Changes in antioxidants during storage
- Sources of further information and advice
- Future trends
- References
Chapter 16: Optimising the use of phenolic compounds in foods
L. Skibsted, The Royal Veterinary and Agricultural University, Denmark
- Introduction
- Analysing antioxidant activity in food
- Antioxidant interaction in food models
- Polyphenols in processed foods
- Bioavailability of plant phenols
- Future trends
- Sources of further information and advice
- References
Chapter 17: Phytochemical products: rice bran
R. Cheruvanky, NutraStar Inc., USA
- Introduction: stabilised rice bran
- Phytonutrients in rice bran
- Phytonutrients with particular health benefits
- Functional benefits: cancer
- Functional benefits: cardiovascular disease and diabetes
- Functional benefits: immune function
- Functional benefits: liver, gastrointestinal and colonic health
- Conclusions
- Acknowledgements
- References
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