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Functional Foods

Designer Foods, Pharmafoods, Nutraceuticals

  • Book
  • © 1994

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Editors:
  1. Israel Goldberg
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Table of contents (24 chapters)

  1. Front Matter

    Pages i-xx
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Introduction

      • Israel Goldberg
      Pages 3-16

  3. Health Attributes of Functional Foods

    1. Front Matter

      Pages 17-17
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    2. Reducing the Risk of Cardiovascular Disease

      • Garry G. Duthie, Katrina M. Brown
      Pages 19-38

    3. Reducing the Risk of Cancer

      • John A. Milner
      Pages 39-70

    4. Functional Foods in the Control of Obesity

      • Mark L. Wahlqvist
      Pages 71-86

    5. Nutrient Control of Immune Function

      • Jeffrey B. Blumberg
      Pages 87-108

    6. Dietary Factors Modulating the Rate of Aging

      • Huber R. Warner, Sooja K. Kim
      Pages 109-125

    7. Mood and Performance Foods

      • Herbert L. Meiselman, Harris R. Lieberman
      Pages 126-150

    8. Medical Foods

      • Mary K. Schmidl, Theodore P. Labuza
      Pages 151-179

  4. Health Functionality of Food Components

    1. Front Matter

      Pages 181-181
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    2. Dietary Fiber

      • Aliza Stark, Zecharia Madar
      Pages 183-201

    3. Special Physiological Functions of Newly Developed Mono-and Oligosaccharides

      • Tsuneyuki Oku
      Pages 202-218

    4. Sugar Alcohols

      • Kauko K. Mäkinen
      Pages 219-241

    5. Amino Acids, Peptides, and Proteins

      • Wayne E. Marshall
      Pages 242-260

    6. Vitamins for Optimal Health

      • Harish Padh
      Pages 261-293

    7. Lactic Acid Bacteria as Promoters of Human Health

      • Mary Ellen Sanders
      Pages 294-322

    8. Nutrition of Macrominerals and Trace Elements

      • John J. B. Anderson, Jonathan C. Allen
      Pages 323-354

    9. Fatty Acids

      • Artemis P. Simopoulos
      Pages 355-392
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Keywords

About this book

"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti­ gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in­ gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.

Bibliographic Information

  • Book Title: Functional Foods

  • Book Subtitle: Designer Foods, Pharmafoods, Nutraceuticals

  • Editors: Israel Goldberg

  • DOI: https://doi.org/10.1007/978-1-4615-2073-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Hardcover ISBN: 978-0-412-98851-6Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5861-9Published: 20 October 2012

  • eBook ISBN: 978-1-4615-2073-3Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XX, 571

  • Topics: Food Science

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