Handbook of Nutraceuticals and Functional Foods (Hardcover, 3)

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 α- and λ- 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.