Functional Foods of the East covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects.

Expanding on geographical areas covered in previous works, this book consider foods that originate from all over upper and lower Asia as well as the Middle East.

Features:

• Focuses on properties of specific Asian functional food
• Discusses the source of the traditional Asian functional foods, their distribution, technology with biological material and their chemical and physical properties
• Describes the mechanism of antioxidant action, clinical and epidemiological evidence of traditional oriental functional foods
• Covers processing technology including process system, equipment, material preparation, food preparation, and quality control
• Presents information on consumer studies and marketing issues

Contents

1. Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods
2. Traditional Chinese Functional Foods
3. Traditional Indian Functional Foods
4. Some Biological Functions of the Carotenoids in Japanese Food
5. Traditional Chinese Medicated Diets
6. Functional Foods and Men’s Health
7. Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders
8. Functional Foods from Green Tea
9. Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer Teas
10. Sesame for Functional Foods
11. Fenugreek-Based Spice: A Traditional Functional Food Ingredient
12. Soybean as a Special Functional Food Formula for Improving Women’s Health
13. South East Asian Fruits and their Functionalities
14. Health Benefits of Kochujang (Korean Red Pepper Paste)
15. Antioxidant Functional Factors in Nuts
16. Functional Foods Based on Sea Buckthorn (Hippophae rhamnoides ssp. turkestanica) and Autumn Olive (Elaeagnus umbellata) Berries: Nutritive Value and Health Benefits
17. Traditional Medicinal Wines
18. Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements

Index

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