Handbook of Nutraceuticals and Functional Foods, Second Edition provides hard evidence on the prophylactic and medicinal properties of many natural foods. It reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound.

Features:

• Provides an introduction and overview of the history and research on nutraceuticals to date
• Discusses more than 200 nutraceutical compounds
• Includes new chapters on tocopherols, coffee, coenzyme Q-10, and a joint chapter on tryptophan, B vitamins, and SAMe
• Uses more than 100 tables and figures providing graphic explanation and easy access to condensed data
• Addresses obesity policy and marketing opportunities

New topics include:

• the use of exopolysaccharides from lactic acid bacteria
• protein as a functional ingredient for weight loss
• nutraceuticals to be used in the adjunctive treatment of depression

Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity.

Contents

1. Nutraceuticals and Functional Foods
2. Isoflavones: Source and Metabolism
3. Lycopene: Food Sources, Properties
4. Garlic: The Mystical Food in Health Promotion
5. Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease
6. Dietary Fiber and Coronary Heart Disease
7. Omega-3 Fish Oils and Lipoprotein Metabolism
8. Omega-3 Fish Oils and Insulin Resistance
9. Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum)
10. Osteoarthritis: Nutrition and Lifestyle Interventions
11. Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis
12. Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers
13. Applications of Herbs to Functional Foods
14. Conjugated Linoleic Acids: Biological Actions and Health
15. Olive Oil and Health Benefits
16. The Role of alpha - and gamma -Tocopherols in Health
17. Probiotics and Prebiotics
18. Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects
19. Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression
20. Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition
21. Nutraceuticals and Inflammation in Athletes
22. Oxidative Stress and Antioxidant Requirements in Trained Athletes
23. Coenzyme Q10: A Functional Food with Immense Therapeutic Potential
24. Coffee as a Functional Beverage
25. Nutraceutical Stability Concerns and Shelf Life Testing
26. Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis
27. Marketing and Regulatory Issues for Functional Foods and Nutraceuticals
28. Obesity Policy: Opportunities for Functional Food Market Growth

Index

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