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Functional Foods II

Interest in functional foods is growing all the time. These foods are said to provide positive health benefits over and above normal nutrition. But what is the evidence for these claims? This book brings together scientific research on a range of functional food ingredients. Topics include: plants as functional foods, including phytoestrogens, plant sterols and isoflavones; pre- and pro-biotics; micronutrients, including folic acid and PUFAs; setting up clinical trials of functional foods.
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Table of Contents

Setting the Scene: Factors to Consider when Undertaking Clinical Trials for Functional Foods; Scientific Concepts of Functional Foods in Europe: Consensus Document; Pre- and Probiotics: Probiotic Bacteria and the Human Immune System; Communicating the Benefits of Functional Foods to the Consumer; Functional Foods and the European Consumer; Bovine Milk: A Unique Source of Immunomodulatory Ingredients for Functional Foods; Catabolite Regulation: An Intrinsic Role for Fructo-oligosaccharides?; Probiotic Bifidobacteria and Their Identification Using Molecular Genetic Techniques; Lactulose Stimulates Calcium Absorption in Postmenopausal Women Dose-dependently; Phytochemicals: Plants as Functional Foods; Plant Sterol-enriched Margarines: Efficacy in Cholesterol Lowering and Effects on Lipid Soluble Vitamins; Red Clover Isoflavone Supplementation in Peri-menopausal Management; Phyto-oestrogens in Neonatal Diets; Phytomedicine for Thermogenic Stimulation in Obesity Management: Potentials and Limitations; Micronutrients: Folic Acid - A Case Study for Fortification; Promoting Folic Acid to Women of Childbearing Age; Bioavailability of n-3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil; Effect of Nutrient Dense Foods and Physical Exercise on Dietary Intake and Body Composition in Frail Elderly People; Production of n-3 Enriched Eggs: New Promising Resources of Nutritionally Important Long Chain Fatty Acids; Probiotic Effects against Gastrointestinal Pathogens; Hen Egg White Ovomucin, a Potential Ingredient for Functional Foods; Wheat and Rye Brans: What is the Difference?; Fermentation of Cucumber: Optimizing Process Technology for Design of Healthier Foods; Glucosinolates and Their Breakdown Products in Sauerkraut and Sauerkraut Juice; Addition of Inulin to Breakfast Does Not Acutely Affect Calcium Metabolism; Fermentation of Cabbage and Carrot Juices by Using Isolated Lactic Acid Bacteria Strains: Development towards Future Functional Foods; Quercitin and Rutin (Quercetin 3-O-Rhamnosylglucoside) Thermal Degradation in Aqueous Media under Alkaline Conditions; Subject Index.


"... a useful resource ..." * Aslib Book Guide, Volume 65, No 8, August 2000 * "... an important contribution to a science-based approach to functional foods and provides a useful source of information for nutritional and food scientists from both research institutions and industry." * Nahrung-Food, Vol 45, 2001, No 1, 1 *

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