edited by Fatih Yildiz
Phytoestrogens in Functional Foods comprehensively details the scientific, technical, and practical aspects involved in the production, consumption, and safety of phytoestrogens in foods.
Features:
- Allows scientists to quantify and qualify the criteria for designing foods to control and prevent diseases for individuals and for populations
- Includes controversial subjects, single case reports, and single research results heretofore omitted from the literature
- Examines the role of phytoestrogens as antioxidants and in the cell cycle, differentiation, proliferation, and apoptosis
Contents
Production
- Introduction to Phytoestrogens
- Biosynthesis of Polyphenol Phytoestrogens in Plants
- Chemistry and Mechanism of Action of Phytoestrogens
Consumption
- Pharmacokinetics of Phytoestrogens
- Phytoestrogens in Cell Signaling
- Phytoestrogens and Body Composition
Risk and Benefit Analysis
- Reproductive Hormones in Females and Hormone Replacement Therapy
- Benefits and Risks of Phytoestrogens
Optimization and Utilization
- Soy Isoflavones and Health
Applications
- Wine Antioxidants/Phytoestrogens
Glossary
Index
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