Handbook of Nutraceuticals and Functional Foods, Second Edition

by Wildman,Robert E.C.

Edition: 2nd

ISBN13: 9780849364099

ISBN10: 0849364094

Format: Hardcover

Pub. Date: 2006-10-25

Publisher(s): CRC Press

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Summary

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit.Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound.New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity.With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Nutraceuticals and Functional Foods

(22)

Robert E.C. Wildman

Mike Kelley

Introduction

(1)

Defining Nutraceuticals and Functional Foods

(1)

Classifying Nutraceutical Factors

(1)

Food and Nonfood Sources of Nutraceutical Factors

(1)

Nutraceutical Factors in Specific Foods

(1)

Mechanism of Action

(2)

Classifying Nutraceutical Factors Based on Chemical Nature

(15)

Isoprenoid Derivatives (Terpenoids)

(4)

Phenolic Compounds

(3)

Carbohydrates and Derivatives

(3)

Fatty Acids and Structural Lipids

(1)

Amino Acid-Based

(1)

Microbes (Probiotics)

(1)

Minerals

(1)

References

(3)

Isoflavones: Source and Metabolism

(32)

Suzanne Hendrich

Patricia A. Murphy

Food Chemistry of Isoflavones

(9)

Analysis Methods

(11)

Isoflavones in Soy Ingredients (including Soybeans)

(2)

Isoflavones in Soy Foods

(2)

Soy Isoflavone Bioavailability

(1)

Major Sites of Action of Isoflavones

(1)

Health Beneficial Potential of Isoflavones

(1)

Toxicology of Isoflavones

(2)

Interactions of Isoflavones with Estrogen Receptors --- Key Sites of Action?

(1)

Apparent Absorption and Relative Pharmacokinetics of Isoflavones

(1)

Endogenous Biotransformation of Isoflavones

(1)

Microbial Biotransformation and Apparent Degradation of Isoflavones

(2)

Equol

(1)

General Significance of Gut Microbial Metabolism of Isoflavones

(1)

Summary

(10)

Acknowledgments

(1)

References

(10)

Lycopene: Food Sources, Properties, and Health

(18)

Richard S. Bruno

Robert E.C. Wildman

Steven J. Schwartz

Introduction

(1)

Dietary Sources of Lycopene

(1)

Bioavailability, Biological Distribution, and Metabolism

(4)

Absorption and Bioavailability

(2)

Effect of Food Processing

(1)

Factors Altering Absorption and Plasma Concentrations

(1)

Biological Distribution

(1)

Metabolism

(1)

Antioxidant Properties

(2)

In Vitro

(1)

In Vivo

(1)

Lycopene and Chronic Disease

(4)

Epidemiological Studies

(1)

Tissue and Cell Culture

(1)

Animal Trials

(1)

Human Investigations

(1)

Cancer

(1)

Heart Disease

(1)

Conclusions

(6)

References

(6)

Garlic: The Mystical Food in Health Promotion

(28)

Sharon A. Ross

John A. Milner

Introduction

(1)

Garlic Composition and Chemistry

(2)

Implication in Health

(1)

Antimicrobial Effects

(3)

Cancer

(8)

Nitrosamine and Heterocyclic Amine Formation

(2)

Carcinogen Activity Modulation

(1)

Cell Cycle Arrest/Apoptosis

(1)

DNA Repair

(1)

Epigenetic Modulation

(1)

Redox and Antioxidant Capacity

(1)

Immunocompetence Ammunonutrition

(1)

COX/LOX Pathways

(1)

Diet as a Modifier

(1)

Heart Disease

(2)

Cholesterol and Lipoproteins

(1)

Blood Pressure

(1)

Plaque and Platelet Aggregation

(1)

Summary and Conclusions

(12)

References

(12)

Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease

101

(30)

Michael A. Dubick

Stanley T. Omaye

Introduction

101

(2)

Polyphenols

103

(6)

Chemical Background and Nomenclature

103

(1)

Polyphenols in Wines and Grapes

104

(2)

Compounds Found in Teas

106

(1)

Absorption and Metabolism of Polyphenols

107

(2)

Epidemiology of Polyphenols and Atherosclerosis

109

(1)

Etiology of Atherosclerosis

110

(1)

Actions of Polyphenols on Risk Factors Associated With CVD

110

(7)

Effects on Cholesterol and Lipids

110

(1)

General Antioxidant Effects

110

(2)

LDL Oxidation

112

(3)

Vasodilatory and Nitric Oxide-Related Effects

115

(1)

Effects on Hemostasis

115

(1)

Atherosclerosis and Inflammation

116

(1)

Potential Adverse Effects of Polyphenols

117

(1)

Conclusions

118

(13)

Significance of Polyphenols in CVD and Health

118

(1)

Dietary Recommendations

119

(1)

References

120

(11)

Dietary Fiber and Coronary Heart Disease

131

(14)

Thunder Jalili

Denis M. Medeiros

Robert E.C. Wildman

Dietary Fiber Classification and Food Sources

131

(3)

Physical and Physiological Properties of Fiber

134

(2)

Relationship between Cholesterol Levels and CHD

136

(5)

Role of Fiber in Reducing Serum Cholesterol

136

(2)

Mechanisms for Lowering of Serum Cholesterol by Fiber

138

(2)

Other Relevant Considerations for Fiber and CHD Risk

140

(1)

Fiber as Adjunct Therapy to Statin Medication

140

(1)

Health Claims Associated with Fiber and CHD

141

(4)

References

142

(3)

Omega-3 Fish Oils and Lipoprotein Metabolism

145

(10)

Sidika E. Kasim-Karakas

Introduction

145

(1)

Lipoprotein Metabolism

145

(1)

Effects of N-3 Fish Oils on Lipoproteins

146

(3)

Hepatic Production of VLDL

146

(1)

Intestinal Production of Chylomicrons

147

(1)

Lipolysis of Triglyceride-Rich Lipoproteins

148

(1)

Metabolism of LDL

149

(1)

Metabolism of HDL

149

(1)

Specific Effects of Individual N-3 Fatty Acids

149

(1)

Potential Adverse Effects of Fish Oils: Lipid Peroxidation

149

(1)

Fish Oils as Combination Therapy for Hyperlipidemia

150

(1)

Conclusion

150

(5)

References

150

(5)

Omega-3 Fish Oils and Insulin Resistance

155

(10)

Sidika E. Kasim-Karakas

Clinical Indications for n-3 Fish Oils in Diabetes

155

(1)

Maintenance of Glucose Homeostasis

156

(1)

Effects of n-3 Fish Oils on Glycemic Control

156

(2)

Effects of n-3 Fish Oils on Pancreatic Insulin Secretion

158

(1)

Effects of n-3 Fish Oils on Hepatic Glucose Production

158

(1)

Effects of n-3 Fish Oils on Peripheral Insulin Action

158

(1)

Effects of n-3 Fish Oils on Adipokines

159

(1)

Conclusion

159

(6)

References

160

(5)

Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum)

165

(28)

Luke R. Howard

Robert E.C. Wildman

Introduction

165

(1)

Fruits and Vegetables for Disease Prevention

166

(1)

Ascorbic Acid

166

(5)

Effects of Postharvest Handling and Processing on Ascorbic Acid Content

170

(1)

Flavonoids

171

(3)

Postharvest Handling and Effect of Processing on Flavonoid Content

173

(1)

Tocopherols

174

(2)

Effect of Processing on Tocopherol Content of Peppers

174

(2)

Carotenoids

176

(6)

Effects of Postharvest Handling and Processing on Carotenoid Content

180

(2)

Capsaicinoids

182

(11)

Effects of Postharvest Handling and Processing

185

(1)

References

185

(8)

Osteoarthritis: Nutrition and Lifestyle Interventions

193

(30)

Dianne H. Volker

Peony Lee

Introduction

193

(1)

Osteoarthritis

194

(1)

Epidemiology

194

(1)

Pathogenesis

194

(1)

Clinical Features

194

(1)

Diagnosis

194

(1)

Risk Factors

195

(5)

Age and Gender

195

(1)

Obesity

195

(1)

Bone-Mineral Density

195

(1)

Hormones

196

(1)

Occupational Factors

196

(1)

Sports Participation and Trauma

196

(3)

Muscle Weakness

199

(1)

Genetics and Ethnicity

199

(1)

Nutritional Factors --- Vitamin Supplements

199

(1)

Management

200

(14)

Nonpharmacological Treatments

200

(7)

Pharmacological Treatments

207

(1)

Complementary Therapies

208

(6)

Lifestyle and Nutritional Interventions --- The Whole Picture

214

(1)

Conclusions

214

(9)

References

215

(8)

Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis

223

(24)

Dianne H. Volker

Introduction

223

(1)

Rheumatoid Arthritis

224

(3)

Epidemiology of RA

224

(1)

Pathogenesis

225

(1)

Clinical Features

225

(2)

Diagnosis

227

(1)

Risk Factors

227

(4)

Age and Gender

227

(1)

Genetics

227

(1)

Environmental Factors

228

(1)

Inflammation

228

(2)

Comorbidities

230

(1)

Management

231

(5)

Nonpharmacological Treatment

231

(1)

Pharmacological Treatment

232

(1)

Treatment Paradigms

232

(1)

Complementary Therapies

233

(1)

Dietary Regimens

234

(1)

Vitamin D

235

(1)

Probiotics

235

(1)

Supplementation Strategies

236

(1)

Conclusion

236

(11)

References

237

(10)

Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers

247

(22)

D. Lee Alekel

Introduction

247

(1)

Epidemiologic Perspective

248

(3)

Overview of Osteoporosis

248

(1)

Caucasian vs. Asian Populations: Bone Density and Fractures

249

(1)

Soy Intake, Bone Density, and Fractures

249

(2)

Current and Potential Alternative Treatments for Osteoporosis

251

(7)

Estrogen Therapy/Hormone Therapy

251

(1)

Bisphosphonates

251

(1)

Calcitonin

251

(1)

Calcium and Vitamin D

252

(1)

Selective Estrogen Receptor Modulators (SERMs)

252

(1)

Soy Isoflavones: Potential Alternative for Osteoporosis Prevention?

253

(1)

Protein and Soy Isoflavone Intake in Relation to Calcium Homeostasis

253

(1)

Soy Isoflavones and Bone Mineral Density: Prospective Studies

254

(2)

Biochemical Markers of, Bone in Response to Soy Isoflavones

256

(2)

Summary and Current State of Understanding

258

(1)

Gaps in Knowledge/Future Research Directions

259

(10)

References

260

(9)

Applications of Herbs to Functional Foods

269

(16)

Susan S. Percival

R. Elaine Turner

Introduction

269

(1)

Herbal Medicine

270

(1)

Herbs as Ingredients in Functional Foods

270

(2)

Regulatory Status

270

(1)

Identity Dilemma

271

(1)

Standardization Dilemma

271

(1)

Effect of Processing Dilemma

271

(1)

Safety Dilemma

272

(1)

Interactions with Drugs Dilemma

272

(1)

Label Statements and Claims

272

(1)

Actions and Evidence of Herbal Efficacy

273

(7)

Nervous System

273

(4)

Heart and Circulation

277

(1)

Immune System

277

(1)

Digestive System

278

(1)

Respiratory System

279

(1)

Urinary System

279

(1)

Musculoskeletal System

280

(1)

Summary and Conclusion

280

(5)

References

281

(4)

Conjugated Linoleic Acids: Biological Actions and Health

285

(12)

Yong Li

Bruce A. Watkins

Introduction

285

(1)

Absorption, Metabolism, and Body Weight

286

(1)

Absorption

286

(1)

Lipid Metabolism

286

(1)

Body Weight and Composition

287

(1)

Health Aspects

287

(4)

Blood Lipids

287

(1)

Cancer

288

(1)

Inflammation and Immune Function

289

(1)

Bone and Joint

290

(1)

Diabetes

290

(1)

CLA Adverse Effects

291

(1)

Safety

291

(1)

Conclusions

291

(6)

References

292

(5)

Olive Oil and Health Benefits

297

(12)

Denis M. Medeiros

Meghan Hampton

Introduction

297

(1)

Nutritional Components of Olives

298

(1)

Olive Oil

298

(2)

Coronary Heart Disease

300

(3)

Fatty Acids in the Mediterranean Diet

300

(1)

Other Olive Constituents and Their Effects

300

(1)

Olives as Sources of Antioxidants

301

(1)

Olive Oil and Inflammation

302

(1)

Hypertension and Olive Oil Consumption

303

(1)

Cancer

303

(2)

Breast Cancer and Olive Oil

303

(1)

Prostate Cancer and Olive Oil

304

(1)

Other Cancers and Olive Oil

304

(1)

Summary and Future Need for Cancer Research and Olive Oil

305

(1)

Other Disease Conditions and Olive Oil

305

(1)

Summary of a Consensus Report

305

(1)

Summary

305

(4)

References

306

(3)

The Role of α-and γ-Tocopherols in Health

309

(26)

Richard S. Bruno

Introduction

309

(1)

History

310

(1)

Functions

311

(3)

Antioxidant

311

(2)

Nonantioxidant

313

(1)

α-Tocopherol

313

(1)

γ-Tocopherol

313

(1)

Dietary Sources

314

(2)

Food

314

(1)

Supplements

315

(1)

Human Requirements and Dietary Intake

316

(1)

Bioavailability

316

(3)

Digestion and Absorption

316

(2)

Hepatic Secretion

318

(1)

Hepatic Metabolism

318

(1)

Deficiency

319

(1)

Toxicity

319

(1)

α-and γ-Tocopherol Interactions with Vitamin C

320

(1)

Role in Chronic Disease Prevention

320

(4)

Cardiovascular Disease

321

(1)

Alzheimer's Disease

322

(1)

Cancer

322

(1)

Lung Cancer

323

(1)

Prostate Cancer

323

(1)

Colon Cancer

324

(1)

Conclusions

324

(11)

Abbreviations

325

(1)

References

325

(10)

Probiotics and Prebiotics

335

(18)

Edward R. Farnworth

Probiotics

335

(3)

Criteria for Probiotics

335

(2)

Probiotic Products on the Market

337

(1)

Prebiotics

338

(1)

Microbiology of the Gastrointestinal Tract

339

(2)

Probiotic Products

341

(5)

Yogurt

341

(1)

Lactase Deficiency

341

(1)

Cholesterol Metabolism

342

(1)

Immune Function

343

(1)

Diarrhea

343

(1)

Cancer

344

(1)

A Vehicle for Other Nutrients

344

(1)

Kefir

344

(1)

Fabrication

345

(1)

Health Benefits

346

(1)

Fermented Vegetables and Other Foods

346

(1)

The Future for Probiotics and Prebiotics

347

(6)

References

347

(6)

Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects

353

(20)

Edward R. Farnworth

Claude P. Champagne

Marie-Rose Van Calsteren

Introduction

353

(1)

Exopolysaccharides in Foods

354

(4)

Introduction

354

(2)

Factors Influencing the Production of Exopolysaccharides by Lactic Acid Bacteria

356

(1)

Fermentation Conditions

356

(1)

Effect of Growth Media on Exopolysaccharide Production

356

(2)

Interactions between Strains

358

(1)

Effect of Fermentation Technology

358

(1)

Chemical Structure of Exopolysaccharides

358

(1)

Methods of Structural Characterization

358

(1)

Health Benefits of Exopolysaccharides

359

(5)

Digestion of EPSs

359

(3)

Antitumor Effects

362

(1)

Immune Function Effects

362

(1)

Cholesterol Digestion and Metabolism Effects

363

(1)

Effects on Diabetes

363

(1)

Other Uses of Exopolysaccharides

364

(1)

Conclusions

364

(9)

References

365

(8)

Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression

373

(18)

Dianne H. Volker

Jade Ng

Introduction

373

(1)

Prevalence

374

(2)

Pathogenesis

376

(1)

Clinical Features

376

(1)

Diagnosis

376

(1)

Risk Factors

377

(4)

Gender and Biological Factors

377

(2)

Psychological Factors

379

(1)

Social Factors

380

(1)

Management

381

(5)

Pharmacological Regimes

381

(1)

Adjunctive Nutritional Regimens

381

(5)

Conclusion

386

(5)

References

386

(5)

Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition

391

(18)

Jennifer E. Seyler

Robert E. C. Wildman

Donald K. Layman

Macronutrient Levels and Weight Loss

392

(1)

Discovering Protein

392

(1)

Overview of Protein

393

(1)

Roles of Amino Acids and Proteins

393

(2)

Protein Requirements

395

(1)

Protein Sources

396

(1)

Protein Digestion and Absorption

397

(1)

Protein Turnover

397

(1)

BCAAs ---Specifically, Leucine and Weight Loss

398

(1)

Protein and Glycemic Control

398

(1)

Energy Metabolism

399

(1)

Weight Loss and Energy Intake

399

(1)

Protein and Weight Loss

400

(1)

Protein and Appetite

401

(1)

Weight Loss and Exercise

401

(1)

Protein, Exercise, and Weight Loss

402

(1)

Conclusions

402

(7)

References

403

(6)

Nutraceuticals and Inflammation in Athletes

409

(12)

Brendan Plunkett

Robin Callister

Manohar L. Garg

Introduction

409

(1)

Exercise and Inflammatory Mediators

410

(1)

Omega-3 Fatty Acids

410

(2)

Cell Membrane Fatty Acid Content

412

(1)

Adhesion Molecules

412

(1)

Omega-3 Fatty Acids and Inflammatory Mediators

413

(1)

Glutamine

413

(1)

Exercise and Overtraining Syndrome

414

(1)

Combination of Glutamine and Omega-3 Supplementation

415

(1)

Summary

415

(6)

References

416

(5)

Oxidative Stress and Antioxidant Requirements in Trained Athletes

421

(22)

Trent A. Watson

Robin Callister

Manohar L. Garg

Introduction

422

(1)

Oxidative Stress

422

(4)

Free Radicals

422

(1)

Reactive Oxygen Species and Oxygen-Derived Free Radicals

422

(1)

Types of ROS

423

(1)

Characteristics of Oxidative Stress

423

(1)

Antioxidants

423

(1)

Enzymatic Antioxidants

424

(1)

Nonenzymatic Antioxidants

424

(1)

Antioxidants as Prooxidants

424

(2)

Exercise-Induced Oxidative Stress

426

(1)

Evidence of Oxidative Stress in Exercise

426

(1)

Mechanisms that May Increase ROS Production in Exercise

427

(2)

Electron Transport Chain

427

(1)

Xanthine Oxidase

428

(1)

Inflammation and Immunity

428

(1)

Metal Ions

429

(1)

Peroxisomes

429

(1)

Other Factors

429

(1)

Antioxidants and Exercise

429

(1)

Up-Regulation of Endogenously Produced Antioxidant Enzymes

430

(1)

Increased de Novo Production of Endogenous Antioxidant Molecules

430

(1)

Mobilization

431

(1)

Antioxidant Manipulation, Oxidative Stress, and Exercise Performance

431

(1)

Antioxidant Deficiency and Restriction

432

(1)

Dietary Intake

433

(1)

Supplementation

433

(2)

Conclusions

435

(8)

References

435

(8)

Coenzyme Q10: A Functional Food with Immense Therapeutic Potential

443

(10)

Pratibha Chaturvedi

Darrell Vachon

Najla Guthrie

Introduction

443

(1)

History of CoQ10

444

(1)

CoQ10 Deficiency

444

(1)

Treatment of Heart Disease with CoQ10

445

(1)

Methods for Detection of CoQ10

446

(2)

Materials

446

(1)

Instruments and Equipment

446

(1)

Standards Preparation

447

(1)

Sample Preparation and Analysis

447

(1)

Analysis

447

(1)

Conclusion

448

(5)

References

450

(3)

Coffee as a Functional Beverage

453

(14)

Lem Taylor

Jose Antonio

Introduction

453

(1)

Introduction to Coffee and Caffeine

454

(1)

Doses of Caffeine

454

(1)

Coffee and Caffeine in Weight Loss and Energy Expenditure

455

(1)

Effects of Coffee (Caffeine) in the Brain and Body

456

(1)

Exercise Performance with Coffee and Caffeine Consumption

456

(2)

Health Related Issues in Coffee Consumption

458

(2)

Blood Pressure

458

(1)

Cardiovascular Disease

458

(1)

Diabetes

459

(1)

Cancer

459

(1)

Conclusion and Closing Remarks

460

(7)

References

462

(5)

Nutraceutical Stability Concerns and Shelf Life Testing

467

(18)

Leonard N. Bell

Introduction

467

(1)

Kinetic Modeling of Chemical Reactions

468

(11)

Effect of Temperature on Stability

472

(2)

Effect of Moisture on Stability

474

(3)

Effect of Oxygen on Stability

477

(1)

Effects of Ingredients on Stability

477

(2)

Accelerated Shelf Life Testing

479

(1)

Final Thoughts

480

(5)

References

481

(4)

Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis

485

(18)

Dianne H. Volker

Diah Yunianingtias

Introduction

485

(1)

Concepts and Issues

486

(1)

Pathogenesis

486

(1)

Diagnosis of NASH

486

(4)

Risk Factors

487

(1)

Overweight and Obesity

488

(1)

Type II Diabetes Mellitus

489

(1)

Hyperlipidemia

490

(1)

Other Conditions Associated with NASH

490

(1)

Prognosis

490

(1)

Complementary Therapies in the Treatment of NASH

490

(8)

Lifestyle Intervention: Weight Loss

491

(1)

Physical Activity

491

(3)

Nutritional Aspects of Treatment of NASH: Omega-3 Fatty Acids

494

(1)

Antioxidants

494

(4)

Is There a Liver Cleansing Diet?

498

(1)

Conclusion

498

(5)

References

498

(5)

Marketing and Regulatory Issues for Functional Foods and Nutraceuticals

503

(14)

Nancy M. Childs

Introduction

504

(1)

Evolution of a Marketing Environment for Functional Foods and Nutraceuticals

505

(1)

Regulatory Background

505

(4)

Appearance of Permissive Health Claims on Food Products

506

(1)

Reaction and Institution of the NLEA

506

(1)

Utilization of the FDA Modernization Act to Establish Health Claims

507

(1)

Pursuit of Qualified Health Claims for Food Products

508

(1)

Issues and Implications for Investment

508

(1)

Future Issues: Nutrigenomics and Food Nanotechnology

509

(1)

Introduction to Consumer Marketing Issues for Nutraceuticals and Functional Foods

509

(3)

Good Taste Necessary

510

(1)

Brand Name Connects to Functional Advantage

510

(1)

Consumer Education Required

510

(1)

Avoid Information Overload

511

(1)

Competitive Set Determined by Health Issue

511

(1)

Importance of Nonverbal Messages

511

(1)

Usage Occasion

511

(1)

Avoid Negative Advertising

511

(1)

Niche Markets

512

(1)

Exploit Corporate Heritage

512

(1)

Dosage and Standardization

512

(1)

Packaging

512

(1)

Potential Product Positioning

512

(2)

Physical Components

513

(1)

Emotional Components

513

(1)

Well-Being Components

513

(1)

Social Components

514

(1)

Financial Components

514

(1)

Summary

514

(1)

Conclusion

514

(3)

References

515

(2)

Obesity Policy: Opportunities for Functional Food Market Growth

517

(6)

Nancy M. Childs

Emergence of Obesity as Major Public Health Issue

517

(1)

Ingredients with Functional Potential to Mitigate Obesity

518

(2)

Less Is More

518

(1)

More Is Less

518

(1)

Functional Ingredients

519

(1)

Strategies for Qualified Health Claim Use

520

(1)

Functional Foods and Obesity

520

(3)

References

521

(2)

Index

523

Handbook of Nutraceuticals and Functional Foods, Second Edition

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