Functional Foods, Cardiovascular Disease and Diabetes
Taylor & Francis Ltd (Verlag)
978-0-8493-2559-5 (ISBN)
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Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, Functional Foods, Cardiovascular Disease, and Diabetes reviews the role of functional foods in helping to prevent these chronic diseases.
Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants, and iron intake. Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part 3 addresses the role of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.
Functional foods, cardiovascular disease and diabetes will be a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.
The Potential and Limits of Functional Foods in Preventing Cardiovascular Disease, N. M. de Roos, University Medical Centre Utrecht, The Netherlands
Assessing Health Claims for Functional Foods, G. Nowicka and M. Naruszewicz, National Food and Nutrition Institute, Poland
DIET, CARDIOVASCULAR DISEASE AND DIABETES
Diet and the Prevention of Coronary Heart Disease, M. de Lorgeril and P. Salen
The Role of Fat Soluble Nutrients and Antioxidants in Preventing Heart Disease, W. Stone, G. Krishnaswamy, and H. Yang
Vitamin E and Other Antioxidants in the Prevention of Cardiovascular Disease, F. Violi, R. Cangemi, and L. Lofredo
Iron Intake and Cardiovascular Disease, A. Kartikasari, N. Georgiou and J. Marx
Diet and Diabetes: Prevention and Control, Y. Khazrai, S. Manfrini, and P. Pozzilli
Nutritional Risk Factors in the Development of Type 1 and Type 2 Diabetes, S. Virtanen
PHYTOCHEMICALS AND CARDIOVASCULAR DISEASE
Flavonoids and Cardiovascular Disease, S. Rasmussen
Isoflavones and Coronary Heart Disease, W. Hall, A. Vafeiadou, A. Minihane, G. Rimbach, and C. Williams
Plant Sterols and Cholesterol Reduction, E. Brink and H. Hendriks
Garlic and Cardiovascular Disease, H. Collin
CONTROLLING DIETARY FAT
Diet, Oxidative Stress and Cardiovascular Disease, C. Galli
Dietary Fat, Pregnancy and the Prevention of Heart Disease, E. Herrera and P. Dodds
Developing Polyunsaturated Fatty Acids as Functional Ingredients, C. Jacobsen
Marine Micro-Organisms as New Sources of N-3 Polyunsaturated Fatty Acids (PUFAs), L. Sijtsma
Developments in Fat Replacers, H. J. Chung and D.B. Min
STARCH AND OTHER FUNCTIONAL INGREDIENTS
Starch in Food, Diabetes and Coronary Heart Disease, K. Autio, L. Niskanen, and K. Poutanen
The Use of Cereal Beta-Glucans to Control Diabetes and Cardiovascular Disease, G. Önning
Grain Legumes and the Prevention of Cardiovascular Disease, A. Arnoldi
Food Fermentation by Lactic Acid Bacteria for the Prevention of Cardiovascular Disease, W.F. Sybesma and J. Hugenholz
| Erscheint lt. Verlag | 22.9.2004 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 889 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 0-8493-2559-5 / 0849325595 |
| ISBN-13 | 978-0-8493-2559-5 / 9780849325595 |
| Zustand | Neuware |
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