Handbook of Nutraceuticals and Functional Foods

Abstract

Nutraceuticals, Isoprenoids, Health and Disease, Isoflavones, Soy Protein, Soybean Isoflavones, and Bone Health, Phytoestrogens Involvement in Breast and Prostate Cancer, Anti-Cancer and Cholesterol-Lowering Activities of Citrus Flavonoids, Flavonoids as Antioxidants, Carotenoids, Metabolism and Disease, Lycopene: Source, Properties and Nutraceutical Potential, Cruciferous Vegetables and Cancer Prevention, Garlic, Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruits, Modification of Atherogenesis and Heart Disease by Grape Wine and Tea Polyphenols, Olive Oil and Health Benefits, Anti-Cancer and Cholesterol-Lowering Activities of Tocotrienols, Dietary Fiber and Coronary Heart Disease, Omega-3 Fish Oils and Lipoprotein Metabolism, Free-Radical Oxidation in Biological Systems Enriched with EPA and DHA, Omega-3 Polyunsaturated Fatty Acids and Cardiac Arrhythmias, Omega-3Fish Oils and Insulin Resistance, Omega-3 Polyunsaturated Fatty Acids and Rheumatoid Arthritis, Sphingolipids. Mechanism-based Inhibitors of Carcinogenesis Produced by Animals, Plants and Other Organisms, Application of Herbs to Functional Foods, Probiotics and Prebiotics, Lechithin, and Choline, Stability Testing of Nutraceuticals and Functional Foods, Marketing Issues for Functional Foods and Nutraceuticals, Conjugated Linoleic Acid, Designing Functional Foods from Animals Products to reduce Human Disease, The Role of Nuts in Disease Prevention, Fiber, Tartaric Acid and Cancer