Index page for: Phytochemical Functional Foods

Table of Contents IntroductionThe Health Benefits of PhytochemicalsPhenolic Compounds and Health: An Introduction, G. WilliamsonNutritional Phenolics and Cardiovascular Disease, F. Virgili, C. Scaccini, L. Packer, and G. RimbachPhytochemicals and Cancer: An Overview, I. JohnsonFood-borne Glucosinolates and Cancer, I. Johnson and E. LundPhytoestrogens and Health, C. Boyle, K. Moizer, T. Barlow, B. Jeffrey, and S. PaulPhytoestrogens and Bone Health, E. OffordCarotenoids in Food: Bioavailability and Functional Benefits, S. Southon and R. FaulksThe Functional Benefits of Flavonoids: The Case of Tea, H. Wang, G. Provan, and K. HelliwellPhytochemicals and Gastrointestinal Health, R. Buddington, Y. Kimura, and Y. NagataDeveloping Phytochemical Functional ProductsAssessing the Intake of Phytoestrogens: Isoflavones, F. Branca and S. LorenzettiTesting the Safety of Phytochemicals, D. LindsayInvestigating the Health Benefits of Phytochemicals: The Use of Clinical Trials, K. MakiThe Genetic Enhancement of Phytochemicals: The Case of Carotenoids, P. BramleyDeveloping Phytochemical Products: A Case Study, J. Mursa, T. Nurmi, M. Vanhanrata, S. Voutilainen, and J. SalonenThe Impact of Food Processing on Phytochemicals: The Case of Antioxidants, J. Pokorny and S. SchmidtOptimising the Use of Phenolic Compounds in Foods, L. SkibstedPhytochemical Products: Rice Bran, R. Cheruvanky