Nutraceuticals: Designer Foods III—Soy Garlic Licorice is organized to reveal existing and emerging knowledge of nutraceuticals found in garlic, soy and licorice.

Lead chapters discuss the epidemiological evidence, and following chapters discuss chemical or biochemical evidence at the cellular level, as well as the presentation of some clinical data.

Contents

Perspectives

1. Plant Foods in Disease Prevention
2. Saponins in Allium Vegetables

The Chemical and Biological Principles of Designer Foods

3. Overview of Analytical Techniques for the Fingerprinting of Phytochemicals in Designer Foods
4. Chemical Effects of Processing and Food Preparation on Carotenoids and Soy and Garlic Phytochemicals
5. Phytochemicals: Biochemical Markers of Ingestion, Absorption and Matabolism Using Flaxseed as a Model
6. Research Approaches to Special Preclinical Safety and Toxicological Evaluations

Phytopharmacology of Garlic Food Forms

7. Phytochemistry of Garlic Horticultural and Processing Procedures
8. International Phytotherapeutic Uses of Garlic Food Forms
9. Lipid Soluble Phytochemical Constituents in Garlic Food Forms
10. Chemical Methods Development for Quantitation of Phytochemicals in Aqueous Garlic Extract
11. Dietary Tolerance/Absorption/Metabolism of Phytochemicals in Garlic
12. Antioxidant Activities of Aged Garlic Extracts
13. Improvement of Age-Related Deterioration of Learning Behaviors and Immune Responses by Aged Garlic Extract
14. Antioxidants in Garlic
15. Role of Garlic in Disease Prevention—Preclinical Models
16. Effects of Aged Garlic Extract on Rat Brain Neurons
17. Dietary Aged Garlic Extract Inhibits Suppression of Contact Hypersensitivity by Ultraviolet B Radiation or CIS Urocanic Acid
18. Garlic and prevention of Prostate Cancer
19. Potential Interaction of Aged Garlic Extract with the Central Serotonergic Function
20. Garlic and Serum Cholesterol
21. Modulation of Arachidonic Acid Metabolism by Garlic Extracts

Phytopharmacology of Soy Food Forms

22. Isolated Soy Protein Technology—Potential for New Developments
23. Role of Soy Food Forms in Prevention of Human Vascular Disease
24. Commercial Phytochemicals from Soy

Phytopharmacology of Licorice Food Forms

25. Phytochemistry of Licorice Horticultural and Processing Procedures
26. Phytochemical Constituents in Licorice
27. Licorice: Absorption, Distribution, Metabolism and Cancer Chemoprevention
28. Cancer Prevention by Licorice
29. Cancer Prevention by Licorice

Bridging the Gaps in Knowledge for Designer Food Applications

30. Studies of Plant Foods for Disease Protection
31. Studies of Plant Foods for Disease Protection
32. Role of Phytochemicals in Chronic Disease

Index

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