This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components, foods, and dietary patterns. It includes information on the chemical properties, dietary sources, intakes, efficacy, health effects, and safety of each bioactive compound, functional food, or nutraceutical. This edition contains many new topics, including inflammation relief, exercised-induced immunity, Alzheimer's disease, and dementia.
Robert E.C. Wildman is a native of Philadelphia, Pennsylvania, and attended the University of Pittsburgh (B.S.), Florida State University (M.S.), and Ohio State University (Ph.D.). He is currently faculty at Texas Woman's University in Denton Texas. Dr Wildman is author of The Nutritionist: Food, Nutrition, and Optimal Health and co-author of the textbooks Advanced Human Nutrition and Exercise and Sport Nutrition as well as creator of TheNutritionDr.com and founder of The International Protein Board. Dr Wildman's research focuses primarily on exercise and protein and amino acids on body weight, composition and health and he presents around the world to educate and activate people to achieve better fitness and health.
Richard S. Bruno is a professor of Human Nutrition at The Ohio State University. He earned his doctorate in Human Nutrition from The Ohio State University (Columbus, OH), and both his M.S. and B.S. degrees in nutrition from the University of Delaware (Newark, DE). He also completed his post-doctoral training at the Linus Pauling Institute at Oregon State University (Corvallis, OR). Dr Bruno is a bionutritionist and registered dietitian with expertise in the areas of phytochemical function and metabolism in relation to oxidative and inflammatory distress. OR). Dr Bruno's current research program focuses on the bioavailability and metabolism of polyphenols and vitamin E. Complementary research areas also include the study of anti-inflammatory activities of green tea polyphenols.
Nutraceuticals and Functional Foods. Isoflavones: Source and Metabolism. Lycopene: Food Sources, Properties, and Health. Garlic: The Mystical Food in Health Promotion. Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease. Dietary Fiber and Coronary Heart Disease. Omega-3 Fish Oils and Lipoprotein Metabolism. Omega-3 Fish Oils and Insulin Resistance. Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit. Osteoarthritis: Nutrition and Lifestyle Interventions. Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis. Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers. Applications of Herbs to Functional Foods. Conjugated Linoleic Acids: Biological Actions and Health. Olive Oil and Health Benefits. The Role of a- and - Tocopherols in Health. Probiotics and Prebiotics. Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects. Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression. Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition. Nutraceuticals and Inflammation in Athletes. Oxidative Stress and Antioxidant Requirements in Trained Athletes. Coenzyme Q10: A Functional Food with Immense Therapeutic Potential. Coffee as a Functional Beverage. Nutraceutical Stability Concerns and Shelf Life Testing. Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis. Marketing and Regulatory Issues for Functional Foods and Nutraceuticals. Obesity Policy: Opportunities for Functional Food Market Growth.