Elsevier Phytochemical Functional Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Phytochemicals are non-nutritive components that provide plants with colour, flavour and toxicity to pests. There is now a growing body of research, which also suggests they may also help to reduce the risk of chronic diseases such as cancer, osteoporosis and heart disease. Edited by two leading experts, this collection provides an authoritative review of the range of phytochemicals. The first part of the book considers individual groups of phytochemicals such as phenolic compounds and their health benefits. Other parts of the book discuss how functional benefits are tested, and ways of producing phytochemical functional products. Key Features: 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. Contents: Part 1 The health benefits of phytochemicals: Nutritional phenolics and cardiovascular disease; Phytochemicals and cancer: an overview; Food-borne glucosinolates and cancer; Phytoestrogens and health; Phytoestrogens and bone health; Carotenoids in food: bioavailability and functional benefits; The functional benefits of flavonoids: the case of tea; Phytochemicals and gastrointestinal health. Part 2 Developing phytochemical functional products: Assessing the intake of phytoestrogens: isoflavones; Testing the safety of phytochemicals; Investigating the health benefits of phytochemicals: the use of clinical trials; The genetic enhancement of phytochemicals: the case of carotenoids; Developing phytochemical products: a case study; The impact of food processing on phytochemicals: the case of antioxidants; Optimising the use of phenolic compounds in foods; Phytochemical products: rice bran.