Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.
Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.
Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.
- Reviews functional foods connection to preventing chronic diseases
- Examines the potential and limitations of dietary influences
- Illustrates health benefits associated with diverse food groups
Food scientists and technologists, biochemists, nutritionists, public health professionals, physicians, pharmaceutics and well as entrepreneurs who are designing, processing and marketing new functional foods
- No. of pages:
- © Woodhead Publishing 2004
- 26th August 2004
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
…an up-to-date reference guide and suggested to complete the library for those interested in the role of functional foods in prevention and control of cardiovascular disease and diabetes., Advances in Food Sciences
…beneficial to food scientists and technologists, biochemists, nutritionists, public health professionals, physicians, pharmaceutics and well as entrepreneurs who are designing, processing and marketing new functional foods. It will not only support research and development but will also be suitable for academia., Carbohydrate Polymers
…this book is to be commended on attempting to bring together this diverse field in a way that is readily accessable to those either unaccustomed to the field or wanting to have a broader knowledge., Chemistry and Industry
Dr Anna Arnoldi is Professor of Food Chemistry in the Faculty of Pharmacy at the University of Milan, Italy.
University of Milan, Italy