| Description |
1 online resource (xix, 347 pages) : illustrations |
| Series |
Wiley SCELC e-books
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| Contents |
Cover -- Table of Contents -- Foreword -- Dedication -- Terms of Reference -- British Nutrition Foundation Plants: Diet and Health Task Force Membership -- Chapter 1 ... Introduction: Plant Foods and Health -- 1.1 Historical perspective -- 1.2 Definitions and terminology -- 1.3 Consumption patterns of plant-derived foods and drinks -- 1.4 Sources, intakes and properties of constituents of plant-derived foods and drinks -- 1.5 Bioavailability and interactions -- 1.6 Summary -- 1.7 Research recommendations -- 1.8 Key points -- Chapter 2 ... Classification and Biosynthesis of Secondary Plant Products: An Overview -- 2.1 Introduction -- 2.2 Classification of phenolic compounds -- 2.3 Flavonoids -- 2.4 Non-flavonoids -- 2.5 Terpenoids -- 2.6 Alkaloids and sulphur-containing compounds -- 2.7 Further reading -- 2.8 Key points -- Chapter 3 ... Epidemiology Linking Consumption of Plant Foods and their Constituents with Health -- 3.1 Introduction and methodology -- 3.2 Evidence for health effects of plant foods -- 3.3 Coronary heart disease and stroke -- 3.4 Cancer -- 3.5 Other age-related diseases -- 3.6 Conclusions -- 3.7 Research recommendations -- 3.8 Key points -- Chapter 4 ... Potential Mechanisms of Action of Bioactive Substances Found in Foods -- 4.1 Introduction -- 4.2 Potential mechanisms by which plant bioactive substances may help protect against cancer -- 4.3 Potential mechanisms by which plant bioactive substances may protect against CVD -- 4.4 Other ageing-related disorders -- 4.5 Summary -- 4.6 Research recommendations -- 4.7 Key points -- Chapter 5 ... Influence of the Gut Microflora -- 5.1 Introduction -- 5.2 The human colon -- 5.3 Colorectal diseases -- 5.4 Protective factors, intraluminal metabolism and health -- 5.5 Research recommendations -- 5.6 Key points -- Chapter 6 ... Dietary Intake and Bioavailability of Plant Bioactive Compounds -- 6.1 Introduction -- 6.2 Methodological aspects in the assessment of bioavailability -- 6.3 Current intakes and bioavailability of flavonoids -- 6.4 Current intakes and bioavailability of phytoestrogens -- 6.5 Current intakes and bioavailability of carotenoids -- 6.6 Hydroxycinnamates -- 6.7 Plant sterols -- 6.8 Glucosinolates -- 6.9 Hydroxybenzoic acid derivatives -- Chapter 7 ... Fruit and Vegetables -- 7.1 Introduction -- 7.2 Bioactive compounds found in fruits and vegetables -- 7.3 Quantification -- 7.4 Vegetables -- 7.5 Fruits -- 7.6 Research recommendations -- 7.7 Key points -- Chapter 8 ... Cereals, Nuts and Pulses -- 8.1 Introduction -- 8.2 Cereals -- 8.3 Pulses -- 8.4 Nuts -- 8.5 Potentially bioactive substances in cereals, nuts and pulses -- 8.6 Phytoestrogens -- 8.7 Absorption and metabolism of phytoestrogens -- 8.8 Potential health effects of phytoestrogens -- 8.9 Summary -- 8.10 Research recommendations -- 8.11 Key points -- Chapter 9 ... Beverages -- 9.1 Types of beverages -- 9.2 Phenolic compounds in beverages -- 9.3 Tea -- 9.4 Coffee -- 9.5 Cocoa -- 9.6 Wine -- 9.7 Spirits -- 9.8 Beer -- 9.9 Research recommendations |
| Summary |
Report of the British Nutrition Foundation's Task ForceChairman of the Task Force: Professor Malcolm Jackson, University of Liverpool Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease. This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised.; The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues. Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e. g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work |
| Bibliography |
Includes bibliographical references (pages 302-336) and index |
| Notes |
Print version record |
| Subject |
Plants, Edible.
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Vegetables in human nutrition.
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Nutritional Physiological Phenomena.
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Plants, Edible.
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| Form |
Electronic book
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| Author |
Goldberg, Gail.
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British Nutrition Foundation.
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Wiley InterScience (Online service)
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| ISBN |
0470774460 |
|
0632059621 (paperback; alk. paper) |
|
1280213914 |
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1405147725 |
|
9780470774465 |
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9780632059621 (paperback; alk. paper) |
|
9781280213915 |
|
9781405147729 |
|
