Handbook of Nutraceuticals and Functional Foods Edited By Robert E.C. Wildman, Richard S. Bruno, 3rd Ed
Book Description
The field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit.
Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents.
Features:
• Summarizes plant- and animal-based functional foods and their bioactive components
• New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance
• Includes information on functional food beverages including coffee, green tea, and dairy milk
• Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids
• Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.
Table of Contents
Section 1: Overview of Nutraceuticals and Functional Foods
Chapter 1 Nutraceuticals and Functional Foods
Robert E.C. Wildman
Chapter 2 Regulation of Nutraceuticals and Functional Foods
Rick Collins, Jay Manfre, and Robert E.C. Wildman
Section 2: Plant-Derived Nutraceuticals
Chapter 3 Lycopene: Food Sources, Properties, and Effects on Human Health
Jessica L. Cooperstone
Chapter 4 Lutein in Neural Health and Disease
Amy C. Long and Amy D. Mackey
Chapter 5 Garlic: Chemistry, Function, and Implications for Health and Disease
Sharon A. Ross and Craig S. Charron
Chapter 6 The Role of Tocopherols in Health
Richard S. Bruno
Chapter 7 Health Benefits of Green Tea
Priyankar Dey, Geoffrey Y. Sasaki, and Richard S. Bruno
Chapter 8 Scientific, Legal, and Regulatory Considerations for Cannabidiol
Jay Manfre, Rick Collins, Marielle Kahn Weintraub et al
Chapter 9 Coffee as a Functional Beverage
Victoria Burgess, Lem Taylor, and Jose Antonio
Chapter 10 Dietary Fiber and Coronary Heart Disease
Thunder Jalili, Eunice Mah, Denis M. Medeiros et al
Chapter 11 Anthocyanins and Their Health Benefits
Justin G. Martin, Gary D. Stoner, and Jairam K.P. Vanamala
Chapter 12 Olive Oil and Health Benefits
Denis M. Medeiros and Meghan Hampton
Chapter 13 Nutraceutical Herbs and Insulin Resistance
Giuseppe Derosa and Pamela Maffioli
Section 3: Food Nutraceuticals from Animals
Chapter 14 Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
Paul J. Arciero, Michael J. Ormsbee, Robert E.C. Wildman et al
Chapter 15 Nutraceutical Application of Creatine
Richard B. Kreider, Douglas S. Kalman, Jose Antonio, et al.
Chapter 16 Chicken Eggs and Human Health
Jonathan Merkle, Christopher Bailey, and Kevin Ruff
Chapter 17 Dairy Milk: A Functional Beverage for Human Health
Joshua D. McDonald and Richard S. Bruno
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