Research and Markets: Phytochemicals Linked to Reducing the Risks of Chronic Diseases Such as Cancer, Osteoporosis and Coronary Heart Disease.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c22986) has announced the addition of Phytochemical phy·to·chem·i·cal n. A nonnutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health. functional foods to their offering. Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease coronary heart disease: see coronary artery disease. coronary heart disease or ischemic heart disease Progressive reduction of blood supply to the heart muscle due to narrowing or blocking of a coronary artery (see atherosclerosis). . Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development. -- Reviews research on the health benefits of phytochemicals -- Considers safety and quality issues in developing phytochemical products -- Written by a international team of experts -- The standard reference on one of the most important sectors in the functional foods market Part 1 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 Carotenoids Carotenoids are yellow to deep-red pigments. Mentioned in: Vitamin A Deficiency carotenoids (k and flavonoids flavonoids, n.pl common plant pigment compounds that act as antioxidants, enhance the effects of vitamin C, and strengthen connective tissue around capillaries. . Part 2 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 2 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. Chapters contained inside this review include: Phenolic compounds and health: an introduction G. Williamson, Nestle Research Centre, Switzerland Nutritional phenolics and cardiovascular disease F. Virgili and C. Scaccini, National Institute for Food and Nutrition Food and Nutrition See also cheese; dining; milk. accubation Rare. the act or habit of reclining at meals. alimentology Medicine. thescience of nutrition. allotriophagy Pathology. Research, Italy; L. Packer and G. Rimbach, University of California, Berkeley The University of California, Berkeley is a public research university located in Berkeley, California, United States. Commonly referred to as UC Berkeley, Berkeley and Cal , USA Phytochemicals and cancer: an overview I. Johnson, Institute of Food Research, UK Food-borne glucosinolates and cancer I. Johnson and E. Lund, Institute of Food Research, UK Phytoestrogens Phytoestrogens Compounds found in plants that can mimic the effects of estrogen in the body. Mentioned in: Premenstrual Syndrome phytoestrogens, n.pl plant-derived estrogen analogs. and health C. Boyle, K. Moizer, T. Barlow, B. Jeffrey and S. Paul, Food Standards Agency The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food throughout the United Kingdom and is led by an appointed board that is intended to act in the public , UK Phytoestrogens and bone health E. Offord, Nestle Research Centre, Switzerland Carotenoids in food: bioavailability and functional benefits S. Southon and R. Faulks; Institute of Food Research, UK The functional benefits of flavonoids: the case of tea H. Wang, G. Provan and K. Helliwell, William Ransom and Son plc, UK Phytochemicals and gastrointestinal health R. Buddington, Mississippi State University Mississippi State University, at Mississippi State, near Starkville; land-grant and state supported; coeducational; chartered 1878 as an agricultural and mechanical college, opened 1880. From 1932 to 1958 it was known as Mississippi State College. , USA; Y. Kimura and Y. Nagata, Otsuka Pharmaceutical Co., Ltd, Japan Assessing the intake of phytoestrogens: isoflavones isoflavones (īˑ·sō·flāˈ·vōnz), n.pl phytoestrogenic compounds found in various plants, including red clover and soy. F. Branca and S. Lorenzetti, National Institute for Food and Nutrition Research, Italy Testing the safety of phytochemicals D. Lindsay, CEBAS (CSIC), Spain Investigating the health benefits of phytochemicals: the use of clinical trials K. Maki, Chicago Center for Clinical Research, USA Genetic enhancement of phytochemicals: the case of carotenoids P. Bramley, University of London, UK Developing phytochemical products: a case study J. Mursa, T. Nurmi, M. Vanhanrata, S. Voutilainen and J. Salonen, University of Kuopio, Finland The impact of food processing on phytochemicals: the case of antioxidants J. Pokorny, Prague Institute of Chemical Technology, Czech Republic and S. Schmidt, Slovak Technical University, Slovak Republic Optimising the use of phenolic compounds in foods L. Skibsted, The Royal Veterinary and Agricultural University Royal Veterinary and Agricultural University - Address: Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark. , Denmark : Phytochemical products: rice bran R. Cheruvanky, NutraStar Inc., USA For more information visit http://www.researchandmarkets.com/reports/c22986 |
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