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 phytochemicals
- Considers safety and quality issues in developing phytochemical products
- Written by a international team of experts
Williamson, GProfessor 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.