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出版者:

作者:Shibamoto, Takayuki (EDT)/ Kanazawa, Kazuki (EDT)/ Shahidi, Fereidon (EDT)/ Ho, Chi-Tang (EDT)

出品人:

页数:536

译者:

出版时间:2008-9

价格:$ 220.35

装帧:

isbn号码:9780841269828

丛书系列:

图书标签:

功能性食品
健康
营养
食品科学
膳食
保健
健康饮食
食品与健康
预防医学
营养学

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具体描述

Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been conducted on food components associated with human health. Many symposiums on past research related to functional foods, such as antioxidants, have been held in various countries, including the US, Japan, and numerous European countries. This book based on the symposium "Functional Foods and Health" held in San Francisco on September 2006 includes a summary of past research, current research results, and future perspectives of functional foods. The symposium entitled "Functional Foods and Health" was held-at the Agricultural and Food Chemistry Division of the American Chemical Society, 232th National Meetings, San Francisco, California, September 10-14, 2006-to report current research results and perspectives of functional foods. The contributors were experts in the area of functional foods and were selected from many countries. The major countries were Canada, Japan, Spain, Taiwan, and the United States. This book provides valuable information containing overall reviews and perspectives on functional foods, the bioavailability and metabolism of plant and cereal constituents, natural antioxidants found in fruits and vegetables, carcinogenesis and anti-carcinogenesis of food constituents, and other miscellaneous food components associated with health effects. This book should be a useful research tool for a diverse range of scientists, including, biologist, biochemists, chemists, dietitians, food scientists, nutritionists, pharmacologists, and toxicologists as well as medical doctors, from academic institutions, governmental institutions, and private industries.

《Functional Food and Health》是一本深入浅出的专著，旨在为读者全面了解食品功能性与健康之间的紧密联系。书中通过系统化的内容探讨了功能性食品的定义、作用以及它们在日常生活中的实际应用。作者以专业视角，详细分析了不同类型功能性食品所提供的益处，从营养成分的科学解析到其对身体健康的促进作用进行全面梳理。这本书不仅仅停留在理论层面，还结合最新的研究成果和实践案例，帮助读者更清晰地认识食品如何成为预防疾病、提升生活质量的重要工具。书中强调了功能性食品的多样性，包括但不限于发酵食品、植物提取物、草药及其加工后产品。这些食品通过独特的化学成分和生物活性，能够发挥特定的健康效应，如增强免疫力、改善代谢、促进心血管健康以及支持神经功能等。作者还深入探讨了这些食品在不同年龄段、不同健康状况下的应用前景，为读者提供了有价值的参考依据。此外，《Functional Food and Health》不仅关注食品本身的成分和功效，还注重其与饮食习惯和生活方式的结合。书中引用了大量实证研究数据，帮助读者理解功能性食品在现代健康管理中的重要作用。这一系列内容使得这本书成为对读者全面了解食品健康价值、科学应用和未来趋势的一套有力的工具。作者采用清晰易懂的语言，并结合生动的实例，使复杂的健康概念变得更加直观易 grasp。对于希望深入学习功能性饮食与整体健康关系的人来说，这本书提供了详尽的指导和启发，值得广泛阅读和应用。这部书不仅满足了读者对科学知识的追求，也为他们的日常生活带来了切实可行的健康改善建议。总体而言，《Functional Food and Health》以其全面、深入和实用的内容，为读者打开了一扇了解食品与健康全面结合的新窗口。它不仅是一本书，更是一种科学的思维指南，帮助读者在复杂多变的健康环境中做出更明智的选择。通过详细的解析和实际应用案例，这本书为每一个关注健康生活方式的人提供了有力的支持和借鉴。