The recent focus of the food industry has been to develop products with positive nutritional benefits, and the latest research is documented in this book.
Informative and thought provoking, the three key areas covered are:
- The evidence for benefit of functional food ingredients for human health
- the technological challenges of incorporating such ingredients into products
- Consumer and regulatory issues
This important book critically examines areas such as evidence for the benefit of dietary fiber, fermented dairy products and fish oils, approaches to assessing the adequacy of scientific evidence, consumer health concerns which may be addressed by functional foods, and the current regulatory position.
Contents
Pro- and Prebiotics
- The role of probiotics and prebiotics in the functional food concept
- The effect of a new fermented milk product on plasma cholesterol and opoB concentrations in middle-aged men and women
- Benefits and risks of Enterococcus faecium as a probiotic
- Clinical efficacy of a human Lacotbacillus strain as a probiotic
- The influence of Bifidobacterium longum and insulin on colonic neoplastic lesions and gut bacterial metabolism
- Effect of oligofructose feeding on glucose and insulin levels in the rat
- Acacia Gum, a natural soluble dietary fiber
- Immunomodulating properties of a strain of Bifidobacterium used as a probiotic on the fecal and cellular intestinal IgA antirotavirus responses in gnotobiotic mice
- Effect of a resistant starch on biochemical and mucosal markers of colonic neoplasia in rats
- In vitro fermentation of enzymatically digested rye bread
- Characteristics of Lactobacillus casei Shirota, a probiotic bacterium
Evidence for Health Benefits
- Cautionary notes
- Antioxidant nutrients
- Antioxidant properties of the isoflavone-phytoestrogen functional ingredients in soya products
- A toxicologist's view on dietary chemoprevention
- The effect of guar-containing wheat bread on the glycaemic response in ileostomates
- Oats - a multifunctional food
- Short-term consumption of Brussels sprouts leads to an increase in detoxifying
glutathione-S-trasferase enzymes and to a decrease in oxidative DNA-damage in human volunteers
- Curcumin ethnol-aqueous extract inhibits in vitro human low density lipoprotein
lipoperoxidation
- Dietary flavonoids protect low density lipoprotein from oxidative modification
- Isoflavone phytoestrogens as functional ingredients in soya products
- Dialysability of calcium, magnesium and iron as a method to compare in vitro bioavailability of minerals in food
- Functional antioxidant properties of novel food colorant produced from an apple-derived
flavonoid using polyphenol oxidase from an apple source
Technological Aspects
- Functional foods: assuring quality
- Viability of Bifidobacteria in fermented milk products
- Microencapsulation of marine oils with a view to food fortification
- Incorporation of long chain omega-3 fatty acids into yellow fats
Regulatory and Consumer Issues
- Consumer issues and functional foods
- Systematic review as a method for assessing the validity of health claims
- The future of functional foods
- Scientific and regulatory issues about foods which claim to have a positive effect on health
Conclusions
Index
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