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Books in Food and health

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61-70 of 71 results in All results

Performance Functional Foods

  • 1st Edition
  • February 3, 2003
  • David Watson
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 9 0 - 0
One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market.

The Nutrition Transition

  • 1st Edition
  • August 30, 2002
  • Benjamin Caballero
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 1 5 3 6 5 4 - 1
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 9 2 3 4 - 6
This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. The Nutrition Transition provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patersin in countries of transition.

Encyclopedia of Foods

  • 1st Edition
  • January 13, 2002
  • Experts from Dole Food Experts from Dole Food Company + 2 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 3 0 8 7 - 1
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste.

Dietary Anticarcinogens and Antimutagens

  • 1st Edition
  • September 28, 2000
  • I T Johnson + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 8 - 8
Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is organised in to sections covering: epidemiology of diet and cancer; mechanisms of DNA damage and repair; the body’s various protective mechanisms; and experimental approaches to the study of diet and cancer, with particular emphasis on humans as subjects.

Managing Risks of Nitrates to Humans and the Environment

  • 1st Edition
  • January 1, 1999
  • W S Wilson + 2 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 8 0 8 - 9
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 2 0 - 6
This volume concentrates on research information on the beneficial effects of nitrates and their fate in the environment. Adopting an integrated approach it covers the agricultural, environmental and medical aspects of this emotive topic. In addition, there is an extensive description of the biochemistry of nitrates in plants, animals and humans including the positive aspects as well as the hazards.

Antioxidants in Science, Technology, Medicine and Nutrition

  • 1st Edition
  • May 1, 1997
  • G. Scott
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 9 9 3 - 8
The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity and disease of old age. Antioxidants deactivate certain harmful effects of free radicals in the human body due to biological peroxidation, and thus prevent protection against cell damage. The book is of considerable interest to scientists working in the materials and foodstuff industries, and to researchers seeking information on the connection between diet and health, and to those developing new drugs to combat diseases associated with oxidative stress. It is important also throughout the non-medical world, especially to the work force within the affected industries.

Natural Antioxidants and Food Quality in Atherosclerosis and Cancer Prevention

  • 1st Edition
  • January 1, 1996
  • J T Kumpulainen + 1 more
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 3 0 5 - 9
Natural antioxidants and food quality in atherosclerosis and cancer prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer. The book presents important information on the presence of various flavonoids found in berries, vegetables and fruits and their antioxidative potencies, as well as the role of antioxidative vitamins and carotenoids in cardiovascular diseases and cancer. In addition, the measurement of oxidative stress in humans is surveyed.

Food and Cancer Prevention

  • 1st Edition
  • January 1, 1993
  • Keith W. Waldron + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 5 - 6
Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.

Dietary Fibre

  • 1st Edition
  • November 1, 1990
  • D A T Southgate + 3 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 9 - 5
Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to the industry and more…Dietary fibre: Chemical and biological aspects will prove essential reading for food chemists and technologists, nutritionists, biological scientist, clinicians, the food pharmaceutical industries, and regulatory bodies.

Vitamins and Minerals in Health and Nutrition

  • 1st Edition
  • January 1, 1990
  • M Tolonen
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 6 - 1
This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.