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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000004533836 | QP144.V4 V43 2000 | Open Access Book | Book | Searching... |
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Summary
Summary
The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena.
Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as:
o How much vegetables and herbs should be consumed?
o Can extracts or components be useful replacements for vegetable consumption?
o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms?
Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits.
Author Notes
Ronald R. Watson
Reviews 1
Choice Review
Vegetables, Fruits, and Herbs, part of the publisher's "Series in Modern Nutrition," draws together the recent thought and research about the role of plant materials and their extracts in health promotion and disease prevention. The work, edited by Watson (public health, Univ. of Arizona), contains 20 chapters by 33 international experts. The work is divided into four sections: "Vegetables and Health"; "Vegetable Extracts and Nutrient Supplements: Health Promotion"; "Herbs and Health"; and "Fruits and Promotion of Health." The chapters therein are arranged similarly with an introduction, conclusion, and a generous bibliography and together provide an overview of botanicals in nutrition, especially with respect to heart disease and cancer. Informative visuals are provided throughout and a succinct three-page index completes the monograph. Health scientists and physicians will appreciate the book's readable text as introductory material and as a beginning for further study. The information presented is scholarly yet accessible to any educated readership and therefore is recommended for academic libraries, including medical institutions, serving undergraduate and graduate students interested in public health. General readers; undergraduates through professionals. C. Brown; University of Oklahoma
Table of Contents
| Section I Vegetables and Health | |
| Chapter 1 Effect of Dietary Phytochemicals on Cancer Development | p. 3 |
| Chapter 2 Bioavailability of Carotenoids from Vegetables versus Supplements | p. 19 |
| Chapter 3 Japanese Vegetable Juice, Aojiru, and Cellular Immune Response for Health Promotion | p. 35 |
| Chapter 4 Tomatoes and Health Promotion | p. 45 |
| Section II Vegetable Extracts and Nutrient Supplementation: Health Promotion | |
| Chapter 5 Phytomedicines: Creating Safer Choices | p. 73 |
| Chapter 6 Fruit and Vegetable Micronutrients in Diseases of the Eye | p. 85 |
| Chapter 7 Nutrients and Vegetables in Skin Protection | p. 99 |
| Chapter 8 Vitamins and Micronutrients in Aging and Photoaging Skin | p. 109 |
| Chapter 9 Soy Foods and Health Promotion | p. 117 |
| Chapter 10 Fruits and Vegetables and the Prevention of Oxidative DNA Damage | p. 135 |
| Chapter 11 Health Benefits of Fruits and Vegetables: The Protective Role of Phytonutrients | p. 147 |
| Section III Herbs and Health | |
| Chapter 12 Herbal Remedies that Promote Health and Prevent Disease | p. 179 |
| Chapter 13 Garlic and Health | p. 205 |
| Chapter 14 Some Aspects of the Mediterranean Diet | p. 217 |
| Section IV Fruits and Promotion of Health | |
| Chapter 15 Gastrointestinal Nutritional Problems in the Aged: Role of Vegetable and Fruit Use | p. 233 |
| Chapter 16 Health Benefits of Cranberries and Related Fruits | p. 257 |
| Section V Overview and Approaches to the Use of Vegetables to Maintain Optimum Health | |
| Chapter 17 Diet and Carcinogenesis | p. 273 |
| Chapter 18 Raw Food Diets: Health Benefits and Risks | p. 293 |
| Chapter 19 Effect of Nutrition on Stress Management | p. 309 |
| Chapter 20 Legal Developments in Marketing Foods with Health Claims in the United States | p. 325 |
| Index | p. 339 |
