Phytochemical Functional Foods
- I T Johnson, Institute of Food Research, UK
- G Williamson, Nestlé Research Centre, Switzerland
Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.
Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.
Those working in the field of phytochemicals and functional foods; Pharmacologists, nutritionists, and product developers
- Published: May 2003
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-672-6
...a valuable reference book for those working in the field of phytochemicals and functional foods providing a good review of key subject areas in a concise and user friendly manner., Food Science and Technology
â¦a useful reference tool for those with a scientific background, including researchers, pharmacologists, nutritionists, and product developers. The evidence is detailed and yet clearly explained., Food Science and Technology
â¦rich lists of modern references., Nutrition and Dietetics