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Functional Foods

Designer Foods, Pharmafoods, Nutraceuticals

  • Editors
  • Israel Goldberg

Table of contents

  1. Front Matter
    Pages i-xx
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Israel Goldberg
      Pages 3-16
  3. Health Attributes of Functional Foods

    1. Front Matter
      Pages 17-17
    2. Garry G. Duthie, Katrina M. Brown
      Pages 19-38
    3. John A. Milner
      Pages 39-70
    4. Mark L. Wahlqvist
      Pages 71-86
    5. Jeffrey B. Blumberg
      Pages 87-108
    6. Huber R. Warner, Sooja K. Kim
      Pages 109-125
    7. Herbert L. Meiselman, Harris R. Lieberman
      Pages 126-150
    8. Mary K. Schmidl, Theodore P. Labuza
      Pages 151-179
  4. Health Functionality of Food Components

    1. Front Matter
      Pages 181-181
    2. Aliza Stark, Zecharia Madar
      Pages 183-201
    3. Kauko K. Mäkinen
      Pages 219-241
    4. Wayne E. Marshall
      Pages 242-260
    5. Harish Padh
      Pages 261-293
    6. Mary Ellen Sanders
      Pages 294-322
    7. John J. B. Anderson, Jonathan C. Allen
      Pages 323-354
    8. Artemis P. Simopoulos
      Pages 355-392
    9. Robert I-San Lin
      Pages 393-449
  5. Market and Competition

  6. Consumer’s Viewpoint

    1. Front Matter
      Pages 521-521
    2. Kristen McNutt
      Pages 523-534
  7. Future Prospects

    1. Front Matter
      Pages 535-535
    2. Jeffrey S. Bland, Darrell G. Medcalf
      Pages 537-551
  8. Back Matter
    Pages 553-571

About this book

Introduction

"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti­ gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in­ gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.

Keywords

Functional Food food food industry functional foods health medicine

Bibliographic information