This edition features new and revised chapters on vitamin E, inflammation, and depression. With more than 200 compounds, their biochemical activity, evidentiary data, and dietary sources, this authoritative guide serves as a comprehensive, all-in-one reference for nutritionists, dieticians, food scientists, food industry, pharmaceutical scientists, and students of nutrition and food science.
Nutraceuticals and Functional Foods, R. Wildman and M. Kelley Isoflavones: Source and Metabolism, S. Hendrich and P. A. Murphy Lycopene: Food Sources, Properties, and Health, R. S. Bruno, R.E.C. Wildman, and S. J. Schwartz Garlic: The Mystical Food in Health Promotion, S. Ross and J. Milner Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease, M. A. Dubick and S. T. Omaye Dietary Fiber and Coronary Heart Disease, T. Jalili, D. M. Medeiros, and R.E.C. Wildman Omega-3 Fish Oils and Lipoprotein Metabolism, S. E. Kasim-Karakas Omega-3 Fish Oils and Insulin Resistance, S. E. Kasim-Karakas Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum), L. R. Howard and R.E.C. Wildman Osteoarthritis: Nutrition and Lifestyle Interventions, D. Volker and P. Lee Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis, D. Volker Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers, D L. Alekel Applications of Herbs to Functional Foods, S. S. Percival and R. E. Turner Conjugated Linoleic Acids: Biological Actions and Health, Y. Li and B. A. Watkins Olive Oil and Health Benefits, D.M. Medeiros and M. Hampton The Role of alpha - and gamma -Tocopherols in Health, R.S. Bruno Probiotics and Prebiotics, E.R. Farnworth Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects, E.R. Farnworth, C.P. Champagne, and M.-R. Van Calsteren Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression, D. Volker and J. Ng Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition, J.E Seyler, R.E.C. Wildman, and D.K. Layman Nutraceuticals and Inflammation in Athletes, B. Plunkett, R. Callister, and M. L. Garg Oxidative Stress and Antioxidant Requirements in Trained Athletes, T. A. Watson, R. Callister, and M.L. Garg Coenzyme Q10: A Functional Food with Immense Therapeutic Potential, P. Chaturvedi, D. Vachon, and N. Guthrie Coffee as a Functional Beverage, L. Taylor and J. Antonio Nutraceutical Stability Concerns and Shelf Life Testing, L.N. Bell Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis, D. Volkerand D. Yunianingtias Marketing and Regulatory Issues for Functional Foods and Nutraceuticals, N.M. Childs Obesity Policy: Opportunities for Functional Food Market Growth, N. Childs Index