Phytochemical functional foods

Title:

Series:

Woodhead publishing in food science and technology

Publication Information:

Cambridge, England : Woodhead Pub. ; Boca Raton, Fla. : CRC Press, 2003

ISBN:

9781855736726

Subject Term:

Phytochemicals -- Health aspects

Plant bioactive compounds

Functional foods

Nutrition

Added Author:

Johnson, Ian

Williamson, Gary, 1958-

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... IBD Library	30000010042318	TX551 P49 2003	Open Access Book	Book	Searching... Unknown
Searching... PSZ JB	30000010057982	TX551 P49 2003	Open Access Book	Book	Searching... Unknown

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.

Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.

Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

Author Notes

Professor Ian Johnson works at the UK Institute of Food Research
Professor Gary Williamson is Head of Metabolic and Genetic Regulation at the Nestle Research Centre in Switzerland

I. Johnson and G. WilliamsonF. Virgili and C. Scaccini and L. Packer and G. RimbachI. JohnsonI. Johnson and E. LundC. Boyle and K. Moizer and T. Barlow and B. Jeffery and S. PaulE. OffordS. Southon and R. FaulksH. Wang and G. Provan and K. HelliwellR. Buddington and Y. Kimura and Y. NagataS. Lorenzetti and F. BrancaD. LindsayK. MakiP. BramleyJ. Mursa and T. Nurmi and S. Voutilainen and M. Vanhanrata and J. SalonenJ. Pokorny and Czech Republic and S. SchmidtM.L. Andersen and R. Kragh Lauridsen and L.H. SkibstedRukmini Cheruvanky

List of contributors	p. xi
1 Introduction	p. 1
Part I The health benefits of phytochemicals	p. 3
2 Nutritional phenolics and cardiovascular disease	p. 5
2.1 Introduction	p. 5
2.2 LDL oxidation and atherogenesis	p. 6
2.3 Polyphenols and cell response	p. 7
2.4 Polyphenols and activated NF-[kappa]B	p. 8
2.5 Other aspects of polyphenols as modulators of signal transduction	p. 9
2.6 Indirect evidence for polyphenol activity in atherogenesis	p. 12
2.7 Conclusion and future trends	p. 13
2.8 List of abbreviations	p. 14
2.9 References	p. 14
3 Phytochemicals and cancer: an overview	p. 18
3.1 Introduction	p. 18
3.2 What is cancer?	p. 20
3.3 The nature of tumour growth	p. 22
3.4 Models of carcinogenesis	p. 24
3.5 Diet and gene interactions	p. 25
3.6 Cancer risk and particular nutrients	p. 27
3.7 Phytochemicals	p. 32
3.8 Carotenoids	p. 33
3.9 Flavonoids	p. 35
3.10 Phytoestrogens	p. 36
3.11 Glucosinolates	p. 37
3.12 Other nutritional factors	p. 38
3.13 Conclusion and future trends	p. 38
3.14 References	p. 39
4 Food-borne glucosinolates and cancer	p. 45
4.1 Introduction	p. 45
4.2 Sources, structures and metabolites of the glucosinolates	p. 46
4.3 Digestion and absorption	p. 48
4.4 Glucosinolate breakdown products and cancer	p. 51
4.5 Blocking the initiation phase	p. 52
4.6 Suppressing the promotion phase	p. 55
4.7 Summary and conclusions	p. 57
4.8 Acknowledgements	p. 58
4.9 Sources of further information and advice	p. 58
4.10 References	p. 59
5 Phytoestrogens and health	p. 65
5.1 Introduction	p. 65
5.2 Mechanisms of phytoestrogen action: receptor and non-receptor mediated	p. 66
5.3 Other effects of phytoestrogens	p. 69
5.4 The health effects of phytoestrogens: osteoporosis, cardiovascular disease and thyroid function	p. 71
5.5 The health effects of phytoestrogens: central nervous system and immune function	p. 73
5.6 The health effects of phytoestrogens: cancer	p. 74
5.7 The health effects of phytoestrogens: fertility, development and hormonal effects	p. 77
5.8 Future trends and priorities for research	p. 79
5.9 Sources of further information and advice	p. 80
5.10 References	p. 80
6 Phytoestrogens and bone health	p. 88
6.1 Introduction	p. 88
6.2 Composition and metabolism of phytoestrogens	p. 89
6.3 Human studies on soy isoflavones and bone maintenance	p. 90
6.4 Animal studies on soy isoflavones and bone maintenance	p. 94
6.5 Mechanisms of action of isoflavones in bone health	p. 96
6.6 Dietary recommendations	p. 100
6.7 Conclusion and future trends	p. 100
6.8 References	p. 101
7 Carotenoids in food: bioavailability and functional benefits	p. 107
7.1 Introduction: the concept of bioavailability	p. 107
7.2 Functional benefits of carotenoids: vision, cancer and cardiovascular disease	p. 109
7.3 Factors affecting carotenoid bioavailability: food sources and intakes	p. 112
7.4 Release from food structures: maximising availability for absorption	p. 114
7.5 Absorption and metabolism	p. 118
7.6 Methods for predicting absorption	p. 119
7.7 Tissue concentrations	p. 121
7.8 Future trends	p. 123
7.9 Sources of further information and advice	p. 124
7.10 References	p. 124
8 The functional benefits of flavonoids: the case of tea	p. 128
8.1 Introduction: types of tea	p. 128
8.2 Flavonoids and other components of tea	p. 129
8.3 Functional benefits	p. 134
8.4 Mechanisms of anticarcinogenic and other activity	p. 138
8.5 Potential side-effects of tea constituents	p. 141
8.6 Tea drinking and flavonoid intake	p. 141
8.7 Tea extracts and their applications	p. 143
8.8 Analytical methods for detecting flavonoids	p. 145
8.9 Future trends	p. 148
8.10 Sources of further information and advice	p. 149
8.11 References	p. 150
9 Phytochemicals and gastrointestinal health	p. 160
9.1 Introduction	p. 160
9.2 The gastrointestinal tract	p. 161
9.3 The influence of phytochemicals on gastrointestinal function	p. 162
9.4 Phytochemicals and digestion	p. 163
9.5 Phytochemicals, waste and toxin elimination and other functions	p. 168
9.6 Phytochemicals, gastrointestinal bacteria and gut health	p. 172
9.7 Future trends	p. 174
9.8 References	p. 175
Part II Developing phytochemical functional products	p. 187
10 Assessing the intake of phytoestrogens: isoflavones	p. 189
10.1 Introduction	p. 189
10.2 Assessing the dietary intake of isoflavones	p. 189
10.3 Factors affecting phytoestrogen absorption and metabolism	p. 193
10.4 Isoflavone intake and health	p. 196
10.5 Establishing appropriate intake levels for isoflavones	p. 206
10.6 Future trends	p. 209
10.7 Sources of further information and advice	p. 210
10.8 References	p. 211
11 Testing the safety of phytochemicals	p. 222
11.1 Introduction: the health benefits of phytochemicals	p. 222
11.2 Evaluating the safety of phytochemicals in food	p. 224
11.3 Risk evaluation of food chemicals	p. 225
11.4 Potential food carcinogens	p. 227
11.5 Problems in assessing safety: the example of [beta]-carotene	p. 229
11.6 Improving risk assessment of phytochemicals	p. 231
11.7 Future trends	p. 233
11.8 Sources of further information and advice	p. 236
11.9 References	p. 236
12 Investigating the health benefits of phytochemicals: the use of clinical trials	p. 238
12.1 Introduction	p. 238
12.2 Types of clinical trials	p. 239
12.3 Hypothesis testing, endpoints and trial design	p. 240
12.4 Assessing sample size	p. 242
12.5 Other issues in making trials effective	p. 244
12.6 Ethical issues	p. 248
12.7 Sources of further information and advice	p. 249
12.8 References and bibliography	p. 250
13 The genetic enhancement of phytochemicals: the case of carotenoids	p. 253
13.1 Introduction	p. 253
13.2 Carotenoids in plants: structure	p. 254
13.3 Carotenoids in plants: distribution	p. 255
13.4 The functional benefits of carotenoids	p. 257
13.5 Carotenoid biosynthesis and encoding genes	p. 259
13.6 Strategies and methods for transformation to enhance carotenoids	p. 266
13.7 Examples of genetically modified crops with altered carotenoid levels	p. 270
13.8 Future trends	p. 272
13.9 Sources of further information	p. 273
13.10 Acknowledgements	p. 273
13.11 References	p. 273
14 Developing phytochemical products: a case study	p. 280
14.1 Introduction	p. 280
14.2 Chemical enhancement of phytochemicals: the case of phloem	p. 282
14.3 Heating and extraction of phenolic compounds	p. 283
14.4 Measuring phenolic compounds	p. 286
14.5 The functional benefits of phloem	p. 287
14.6 Testing functional benefits	p. 288
14.7 Future trends	p. 293
14.8 Sources of further information and advice	p. 294
14.9 References	p. 294
15 The impact of food processing in phytochemicals: the case of antioxidants	p. 298
15.1 Introduction: natural antioxidants present in foods	p. 298
15.2 Changes in antioxidants: mechanism of action	p. 298
15.3 Changes during heating: water as the heat transfer	p. 300
15.4 Changes during heating: air as the heat transfer medium	p. 302
15.5 Changes during heating: where energy is transferred in waves	p. 304
15.6 Changes during heating: oil as the heat transfer medium	p. 305
15.7 Changes in antioxidants during non-thermal processes	p. 307
15.8 Changes in antioxidants during storage	p. 308
15.9 Future trends	p. 310
15.10 Sources of further information and advice	p. 311
15.11 References	p. 312
16 Optimising the use of phenolic compounds in foods	p. 315
16.1 Introduction	p. 315
16.2 Analysing antioxidant activity in food	p. 320
16.3 Antioxidant interaction in food models	p. 330
16.4 Polyphenols in processed food	p. 333
16.5 Bioavailability of plant phenols	p. 337
16.6 Future trends	p. 338
16.7 Sources of further information and advice	p. 340
16.8 Acknowledgement	p. 340
16.9 References	p. 340
17 Phytochemical products: rice bran	p. 347
17.1 Introduction	p. 347
17.2 Phytonutrients in rice bran	p. 349
17.3 Phytonutrients with particular health benefits	p. 353
17.4 Functional benefits: cancer	p. 363
17.5 Functional benefits: cardiovascular disease and diabetes	p. 366
17.6 Functional benefits: immune function	p. 368
17.7 Functional benefits: liver, gastrointestinal and colonic health	p. 369
17.8 Conclusions	p. 370
17.9 Acknowledgements	p. 370
17.10 References	p. 371
Index	p. 377

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