VEGETABLES, FRUIT AND CANCER RISK: THE ROLE OF PHYTOCHEMICALS
Diet and Cancer Risk: Fruits and Vegetables * Epidemiologic Evidence: Selected Example * Classification of Fruits and Vegetables * Biologic Plausibility: A Conceptual Framework * Bioactive Compounds in Fruits and Vegetables: Selected Examples * Fruit and Vegetable Intake in the U.S.
PHYTOCHEMICALS AND TARGETS OF CHRONIC DISEASE
Chemistry of Oxidation * Antioxidant Control of Oxidation * Prevention of Oxidation Formation * Scavenging of Activated Oxidants * Antioxidants * A Balance between Prooxidants and Antioxidants * Xenobiotic Mechanism * Diseases Whose Causes Can Directly Damage Certain Targets and Promote Disease * Oxidant Signaling Can Promote Certain Diseases * Cell Activation by Oxidants Can Promote Certain Diseases * Unresolved Issues *
TOCOTRIENOLS IN METABOLISM
Biochemistry * Animal Studies * Human Studies * Tocotrienols and Atherosclerosis * Avian Studies * Mode of Action * Dose Dependent Inhibition of HMGCoA Reductase * Tocotrienols and Cancer * Grain Amaranth Tocols
PHYTOCHEMICAL INTERACTIONS: ss-CAROTENE, TOCOPHEROL AND ASCORBIC ACID
Biological and Biochemical Significance of Vitamin E * Antioxidant Role * Prooxidant Activity * Biological and Biochemical Significance of Ascorbic Acid * Antioxidant Properties * Prooxidant Effects of Ascorbic Acid * Biological and Biochemical Significance of ss-Carotene * Antioxidant vs. Prooxidant Properties * Ascorbic Acid Interactions with Tocopherol * ss-Carotene Interactions with Tocopherol * Ascorbic Acid and Other Carotenoid Interactions with ss-Carotene
DISTRIBUTION, BIOAVAILABILITY, AND METABOLISM OF CAROTENOIDS IN HUMANS
Evidence for Nutritional Benefit of Carotenoids in Disease Prevention * Epidemiological Studies * Carotenoid Distribution in Fruits and Vegetables, Human Serum and Breastmilk * Carotenoids in Human Organs and Tissues * In vitro Studies of Chemopreventive Properties * A Recent in vivo Study with Rodents * Bioavailability of Lutein and Zeaxanthin from Purified Supplements * Metabolic Transformation of Carotenoids in Humans
CAROTENOID-CAROTENOID INTERACTIONS
Intestinal Metabolism and Absorption of Carotenoids in Disease Prevention * Micellar Solubilization * Uptake by Enterocytes * Intracellular Transport * Cleavage of Provitamin A Carotenoids * Incorporation into Intestinal Lipoproteins * Postprandial Kinetics of ss-Carotene and Oxycarotenoids * Postprandial Interactions of ss-Carotene and Oxycarotenoids * Health Implications
CASE STUDY: DUNALIELLA ALGAL-DERIVED ss-CAROTENE
Biology and Halotolerance * ss-Carotene Production * Caroteneogenesis * Biotechnology of ss-Carotene Production by Dunaliella * Extraction and Concentration * Natural versus Synthetic ss-Carotene * Dunaliella Market Products * Commercial Producers
THE ORGANOSULFUR AND ORGANOSELENIUM COMPONENTS OF GARLIC AND ONIONS
Thiosulfinates in Allium Homogenates: Garlic Organosulfur Compounds * The Lachrymatory Factor (LF) and Other Onion Organosulfur Compounds * Organoselenium Compounds in Garlic and Onion * Transformation of Allium flavorants Following Cooking and Ingestion * Commercially Available Garlic Preparations * Summary of Allium Biological Activity
EMERGING APPLICATIONS OF FUNGAL CHEMISTRY
Ecological, Evolutionary, and Biochemical Attributes of Fungi Relative to Human Nutrition and Health * Human Perspectives * Biochemical Affinities between Fungi, Plants and People * Fungal Biochemical Pathways and Products of Special Interest * Fungal Chemistry in Nutrition and health * Contributions to Knowledge from Traditional and Scientific Sources * Medicinal Fungi of Special Interest * Medical Chemistry of Lentinus edobes (Shiiatake) * Medicinal Chemistry of Ganoderma lucidum (LingZhi or Reishi) * Medicinal Chemistry of Cordyceps Species (Chan Hua, Semitake, Tochukaso) * General Nutritional Chemistry from Fungi * Fungal Chemistry Supporting Food Characteristics and Preparative Technologies * Future uses of Fungi to Expand the Diversity and Utility of Phytochemical Resources * Modification of Phytochemicals by Fungi * Biomass Reduction and Potential Chemical Derivatives * Saccharization and Other Processing *
DEVELOPING CLAIMS FOR NEW PHYTOCHEMICAL PRODUCTS
Consumer Attitudes about Food Labels * Regulatory Categories for Phytochemicals
