Coverart for item
The Resource Handbook of nutraceuticals and functional foods, edited by Robert E.C. Wildman

Handbook of nutraceuticals and functional foods, edited by Robert E.C. Wildman

Label
Handbook of nutraceuticals and functional foods
Title
Handbook of nutraceuticals and functional foods
Statement of responsibility
edited by Robert E.C. Wildman
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
Dewey number
613.2
Illustrations
illustrations
Index
index present
LC call number
QP144.F85
LC item number
H36 2001
Literary form
non fiction
Nature of contents
  • bibliography
  • handbooks
NLM call number
QU 145.5
NLM item number
H2358 2001
http://library.link/vocab/relatedWorkOrContributorDate
1964-
http://library.link/vocab/relatedWorkOrContributorName
Wildman, Robert E. C.
Series statement
CRC series in modern nutrition
http://library.link/vocab/subjectName
  • Functional foods
  • Diet Therapy
  • Dietary Supplements
  • Food Technology
  • Food, Fortified
  • Nutritional Physiological Phenomena
Label
Handbook of nutraceuticals and functional foods, edited by Robert E.C. Wildman
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Computer generated contents: Chapt. 1. Nutraceuticals: a brief review of historical and teleological aspects -- chapt. 2. Classifying nutraceuticals -- chapt. 3. Isoprenoids, health and disease -- chapt. 4. Isoflavones: source and metabolism -- chapt. 5. Soy protein, soybean isoflavones, and bone health: a review of the animal and human data -- chapt. 6. Phytoestrogens: involvement in breast and prostate cancer -- chapt. 7. Anticancer and cholesterol- lowering activities of citrus flavonoids -- chapt. 8. Flavonoids as antioxidants -- chapt. 9. Carotenoids, metabolism and disease -- chapt. 10. Lycopene: source, properties and nutraceutical potential -- chapt. 11. Cruciferous vegetables and cancer prevention -- chapt. 12. Garlic: the mystical food in health promotion -- chapt. 13. Antioxidant vitamin and phytochemical content of fresh and processed pepper fruit (capsicum annuum) -- chapt. 14. Modification of atherogenesis and heart disease by grape wine and tea polyphenols -- chapt. 15. Olive oil and health benefits -- chapt. 16. Anticancer and cholesterol- lowering activities of tocotrienols -- chapt. 17. Dietary fiber and coronary heart disease -- chapt. 18. Omega-3 fish oils and lipoprotein metabolism -- chapt. 19. Lipid oxidation in biological systems enriched with long chain n-3 fatty acids -- chapt. 20. Omega-3 polyunsaturated fatty acids and cardiac arrhythmias -- chapt. 21. Omega-3 fish oils and insulin resistance -- chapt. 22. Omega-3 polyunsaturated fatty acids and rheumatoid arthritis -- chapt. 23. Sphingolipids: mechanism-based inhibitors of carcinogenesis produced by animals, plants, and other organisms -- chapt. 24. Applications of herbs to functional foods -- chapt. 25. Probiotics and prebiotics -- chapt. 26. Lecithin and choline: new roles for old nutrients -- chapt. 27. Conjugated linoleic acid: the present state of knowledge -- chapt. 28. The role of nuts in cardiovascular disease prevention -- chapt. 29. Colon cancer: dietary fiber and beyond -- chapt. 30. Stability testing of nutraceuticals and functional foods -- chapt. 31. Marketing issues for functional foods and nutraceuticals
Control code
44681740
Dimensions
26 cm
Extent
542 pages
Isbn
9780849387340
Isbn Type
(alk. paper)
Lccn
00057195
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
Label
Handbook of nutraceuticals and functional foods, edited by Robert E.C. Wildman
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Computer generated contents: Chapt. 1. Nutraceuticals: a brief review of historical and teleological aspects -- chapt. 2. Classifying nutraceuticals -- chapt. 3. Isoprenoids, health and disease -- chapt. 4. Isoflavones: source and metabolism -- chapt. 5. Soy protein, soybean isoflavones, and bone health: a review of the animal and human data -- chapt. 6. Phytoestrogens: involvement in breast and prostate cancer -- chapt. 7. Anticancer and cholesterol- lowering activities of citrus flavonoids -- chapt. 8. Flavonoids as antioxidants -- chapt. 9. Carotenoids, metabolism and disease -- chapt. 10. Lycopene: source, properties and nutraceutical potential -- chapt. 11. Cruciferous vegetables and cancer prevention -- chapt. 12. Garlic: the mystical food in health promotion -- chapt. 13. Antioxidant vitamin and phytochemical content of fresh and processed pepper fruit (capsicum annuum) -- chapt. 14. Modification of atherogenesis and heart disease by grape wine and tea polyphenols -- chapt. 15. Olive oil and health benefits -- chapt. 16. Anticancer and cholesterol- lowering activities of tocotrienols -- chapt. 17. Dietary fiber and coronary heart disease -- chapt. 18. Omega-3 fish oils and lipoprotein metabolism -- chapt. 19. Lipid oxidation in biological systems enriched with long chain n-3 fatty acids -- chapt. 20. Omega-3 polyunsaturated fatty acids and cardiac arrhythmias -- chapt. 21. Omega-3 fish oils and insulin resistance -- chapt. 22. Omega-3 polyunsaturated fatty acids and rheumatoid arthritis -- chapt. 23. Sphingolipids: mechanism-based inhibitors of carcinogenesis produced by animals, plants, and other organisms -- chapt. 24. Applications of herbs to functional foods -- chapt. 25. Probiotics and prebiotics -- chapt. 26. Lecithin and choline: new roles for old nutrients -- chapt. 27. Conjugated linoleic acid: the present state of knowledge -- chapt. 28. The role of nuts in cardiovascular disease prevention -- chapt. 29. Colon cancer: dietary fiber and beyond -- chapt. 30. Stability testing of nutraceuticals and functional foods -- chapt. 31. Marketing issues for functional foods and nutraceuticals
Control code
44681740
Dimensions
26 cm
Extent
542 pages
Isbn
9780849387340
Isbn Type
(alk. paper)
Lccn
00057195
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations

Library Locations

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      38.944491 -92.326012
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