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Phytochemical Functional Foods
Woodhead Publishing Ltd, May 2003, Pages: 400
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.
- reviews research on the health benefits of phytochemicals
- considers safety and quality issues in developing phytochemical products
- written by a international team of experts
- the standard reference on one of the most important sectors in the functional foods market
Part 1 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 2 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 2 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.
...a valuable reference book for those working in the field of phytochemicals and functional foods providing a good review of key subject areas in a concise and user friendly manner.
Food Science and Technology
… a useful reference tool for those with a scientific background, including researchers, pharmacologists, nutritionists, and product developers. The evidence is detailed and yet clearly explained.
Food Science and Technology
… rich lists of modern references.
Nutrition and Dietetics
About the Editors
Professor Ian Johnson works at the UK Institute of Food Research.
Professor Gary Richardson is Head of Metabolic and Genetic Regulation at the Nestle Research Centre in Switzerland. Both have written widely on the subject of phytochemicals.
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