Features:

• Focuses on the prevention of disease and health promotion with dietary changes and supplements
• Emphasizes understandable, useful approaches to health promotion
• Presents current state of knowledge and research in the area

Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as:

• How much vegetables and herbs should be consumed?
• Can extracts or components be useful replacements for vegetable consumption?
• Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms?

Contents:

1. Plants and Animal Estrogens in Menopause
2. Coenzyme Q10 and Heart Disease and Health Promotion
3. Japanese Vegetable Juice, Aojiru, and Health Promotion
4. The Immunomodulatory Potential of Phytochemicals
5. Nutrients in Cognitive Disorder
6. Antioxidants as Therapies of Diseases of Old Age
7. Nutrition and Stress in Cause and Prevention of Eye Diseases of Old Age
8. Fruits and Vegetables and Cancer Risk of the Aged
9. Vegetable Extract Supplements: Nutritional and Biomedical Effects
10. Nutrients and Vegetables: Protection from Sun Damage
11. Vegetables and Their Antioxidants in Reducing Tobacco Smoke Toxicity
12. Functional Medicine Diets to Attenuate Neurodegenerative Diseases
13. Cranberries and Disease Prevention
14. Taste and Vegetable and Fruit Intake in the Aged
15. Gastrointestinal Nutritional Problems in the Aged: Role in Vegetable and Fruit Use
16. Foods That Reduce Stress: Immune Management
17. Tomatoes and Their Extract in Health Promotion
18. Role of Fruits and Vegetables and Their Extracts in Preventing Osteoporosis
19. Soybean and Soybean Phytochemicals: Prospects for Cancer and Disease Prevention
20. Garlic and Health Promotion
21. Wine and Grapes
22. Herbal and Alternative Medicine
23. Alternative Medicine From a European Perspective
24. Dietary Intervention Strategy

Index

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