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Functional Food and Health
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PREFACE ; AN OVERVIEW ; OVERVIEW AND PERSPECTIVES ; 1. Finding Bioavailable Phytochemicals Which Express a Beneficial Effect on the Health. ; 2. An Overview of Single Cell Gel Electrophoresis (SCGE) Based Dietary Human Intervention Trials for the Detection of DNA Protective Food Components. ; 3. Identification and characterization of flavonoid target proteins. ; 4. Good Agricultural Practice (GAP) for the Quality Assurance and Safety of Traditional Chinese Herbs Used in Dietary Supplements. ; BIOAVAILABILITY AND METABOLISM ; 5. Bioavailability and Metabolic Fate of Anthocyanins. ; 6. Modulation of Human Phenol Sulfotransferases Expression by Dietary Phenolic Acids. ; 7. Transformation of Daidzein to Equol and Its Bioactivity. ; 8. Structures and Functionalities of Acylated Anthocyanins. ; 9. A Possible Mechanism That Flavonoids Exert Anti-carcinogenesis with Activation of ?-Glucuronidase in Cancerous Tissues. ; CEREAL ; 10. Phenolic Content and Antioxidant Activity of Whole Wheat Grain and Its Components. ; 11. All natural whole-wheat functional foods for health promotion and disease prevention. ; 12. Total Phenolic Content and Antioxidant Activity of Cereals. ; ANTIOXIDANTS ; 13. Evaluation of Antioxidant Activity of Curcumin-free Turmeric (Curcuma longa L.) Oil and Identification of Its ; 14. Identification and Evaluation of Antioxidant Phenolic Compounds in Parsley (Petroselinum crispum var. neapolitanum) and Radish (Raphanus sativus L.) Sprout. ; 15. Antioxidant Constituents in Tree Nuts: Health Implicationsand Aflatoxin Inhibition. ; 16. Natural Bioactive Antioxidants for the Enrichment of Seafood. ; 17. Antioxidant Activity of Volatile Extracts Isolated from Various Herbs and Spices. ; 18. Antioxidative Stress Peptides. ; 19. Antioxidant and Anti-inflammatory Activities of LicoriceRoot (Glycyrrhiza uralensis): Aroma Extract. ; 20. Redox Properties of Proanthocyanidins and their Health Implications. ; 21. Antioxidant Effects of Flavonoids Isolated from Young Green Barley Leaves toward Oxidative Degradation of ?-Carotene. ; 22. The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins. ; 23. Antioxidant Activities of Polyphenol Containing Extracts from Citrus. ; 24. Antioxidant and Biocide Activities of Selected Mexican and Chilean Plants. ; CARCINOGENESIS AND ANTI-CARCINOGENESIS ; 25. Anthocyans and Chemoprevention: Evidence from Cellular Investigations. ; 26. DNA Intercalation, Topoisomerase I Inhibition, and Oxidative Reactions of Polyphenols. ; 27. The Cancer Preventive Potential of Tea Polyphenol EGCG in HER2-positive Breast Cancer. ; 28. Induction of Apoptosis by Acetylated Black Tea Polyphenol through ROS Production, Cytochrome c Release, and Caspases Activation in Human Leukemia HL-60 Cells. ; 29. Liver Carcinogenesis and 8-Hydroxy-deoxyguanosin Formation by Oxidized Lard and Dietary Oils. ; 30. Suppressive Effects of Flavonoids on Activation of the Aryl Hydrocarbon Receptor Induced by Dioxins. ; OTHER HEALTH EFFECTS ; 31. Anti-obesity Effect Fucoxanthin, from Edible Seaweeds, and its Multi-biological Functions. ; 32. Synergistic Antibacterial Effect of 5-Methylthiopentyl Isothiocyanate and (-)-Limonene on Periodontal Pathogen. ; 33. Immunomodulatory Activities of ?-Glucan in Mushroom. ; 34. Osteoporosis Prevention by ?-Cryptoxanthin. ; 35. Promotion of Bone Formation by Phytate-removed Deamidated Soybean Glycinin. ; 36. Effects of Polyphenol Rich Herbal Medicine, Ginkgo biloba Extracts on Neurotransmitter Levels in Rat Brain. ; 37. Serum LDL-cholesterol-lowering effects of a mixed green vegetable and fruit beverage containing broccoli and cabbage in human. ; 38. The effects of Morinda citrifolia L. Noni on High Blood Pressure: A mechanistic Investigation and Case Study. ; 39. Serum Cholesterol-lowering Effects of a Broccoli and Cabbage Mixture in Rats : Comparison with Spinach, Celery, Carrot and Tomato. ; 40. Vialinins A and B: Novel Bioactive Compounds from Thelephora vialis, an Edible Mushroom in China.

About the Author

Takayuki Shibamoto is a professor in the Department of Environmental Toxicology, University of California, Davis. Kazuki Kanazawa is a professor in Department of Biofunctional Chemistry, Kobe University. Feridoon Shahidi is a professor in Department of Biochemistry, Memorial University, Canada. Chi-Tang Ho is a professor in the Department of Food Science, Rutgers University since 1993. Books by the same authors Functional Foods for Disease Prevention I & II, Takayuki Shibamoto, Junji Terao, and Toshihiko Osawa, 1998, 235 pages for I, 280 pages for II. $153.45 Food Factors in Health Promotion and Disease Prevention, Feridoon Shahidi, Chi-Tang Ho, 2001, 450 pages. $197.45. Food Phytochemicals for Cancer Prevention I: fruits and vegetables, Tuan Huang, Toshihiko Osawa, Chi-Tand Ho, 1993, 427 pages, $65.45.

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