Food Factors in Health Promotion and Disease Prevention (ACS Symposium Series)
Editorial Reviews
Book Description
In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists in
chemistry, biochemistry, genetics, pharmacology, and related medical sciences from Japan, Taiwan, Korea, Europe, and North America to addresss important food factors which have shown effects in health promotion and disease prevention.
This volume includes recent advances in phytochemicals and health, including several chapters on bioavailability, signal transduction, and gene modulation of bioactives in foods.
Book Info
(American Chemical Society) Second author, Chi-Tang Ho, is with Rutgers Univ., NJ. Text presents material from the symposium, Food Factors in Health Promotion and Disease Prevention, the 221st National American Chemical Society Meeting, held in San Diego, CA., April, 2001.
Food Factors in Health Promotion and Disease Prevention (ACS Symposium Series),Fereidoon Shahidi,Chi-Tang Ho,Shaw Watanabe,Toshihiko Osawa,An American Chemical Society Publication,0841238073,Chemistry - General,Congresses,Consumer Health,Diet / Health / Fitness,Diets - General,Food Science,Functional foods,Nutrition,Phytochemicals,Science/Mathematics,Technology,Therapeutic use,Chemistry | Food Chemistry,Technology / Food Industry & Science
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