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Book Cover
Author Iwu, Maurice M

Title Food as Medicine : Functional Food Plants of Africa
Published Boca Raton : CRC Press, 2016


Description 1 online resource (407 pages)
Series Functional Foods and Nutraceuticals
Functional foods & nutraceuticals series.
Contents Cover; Half Title; Title Page; Copyright Page; Table of Contents; Series Preface; Preface; Author; Section I: Introduction to African Functional Foods; 1: Foods, Phytochemicals, and Nutraceuticals: The New Health Imperative; 1.1 Phytonutrients: Nature's Own Medicine; 1.2 How Do Phytochemicals Work?; 1.3 How Do We Get Enough Phytochemicals?; 1.4 Raw versus Cooked Food; 1.5 Low Consumption of Animal Protein; 1.6 Gluten-Free African Food Plants; 1.7 African Functional Foods in Commerce; Glossary; References
2: Historical Introduction: The Role of Dietary Plants in Traditional Medical Care in AfricaReferences; 3: Major Nutraceuticals of African Origin; 3.1 Introduction; 3.2 Polyphenols; 3.2.1 Flavonoids; 3.2.2 Cocoa Polyphenols; 3.3 ß-Carotene; 3.4 Phytosterols and Phytostanols; 3.4.1 ß-Sitosterol; 3.4.2 Lupeol; 3.5 Catechin; 3.6 Epigallocatechin-3-Gallate; 3.7 Resveratrol; 3.8 Proanthocyanidins; 3.9 Tocotrienols; 3.10 Ubiquinone; 3.11 Essential Oils; 3.12 Glucosinolates and Isothiocyanates; 3.13 5-Hydroxy-L-Tryptophan; 3.14 Dietary Fiber; 3.14.1 Cellulose; 3.14.2 Hemicellulose; 3.14.3 Lignin
3.14.4 Pectin3.14.5 ß-Glucans; 3.14.6 Mucilages and Gums; 3.14.7 Oligosaccharides; References; 4: Modern Trends in the Use of Functional Food Plants of Africa; 4.1 Introduction; 4.2 Polyherbal Formulations as Bioenhancers; 4.3 Use of Nanoparticles to Enhance Bioavailability; 4.4 Biopharming; 4.5 African Fermented Foods; 4.6 Health Benefits of Food Fermentation; 4.7 Examples of Fermented Foods with Potential Functional Benefits; 4.7.1 Cereal-Based Fermented Foods; Hussuwa; Ogi; Kisra; Kunu-Zaki; Injera; Banku; Ben-saalga; Kenkey Mahewu4.7.1.10 Togwa; Mawe; 4.7.2 Starchy Root Crop Fermentations; Fufu; Garri; Lafun; Attiéké; 4.7.3 Fermentation of Legumes, Seeds, and Nuts; Examples of Fermented Legumes, Seeds, and Nuts as Food Condiments; 4.7.4 Fermented Fruits; Agadagidi; Eketeke; Fermented Cocoa Sap; Maari; Owoh; 4.7.5 Fermentation of Palm Wine and Raffia Palm Wine; 4.7.6 Fermentation-Derived Virgin Coconut Oil; 4.8 Fruit and Vegetable Smoothies; References
Section II: Functional Foods in the Management of Certain Diseases5: Oxidative Stress, Plant Antioxidants, and Health; 5.1 Introduction; 5.2 Alzheimer's Disease; 5.3 Parkinson's Disease; 5.3.1 Other Food Plants Used in Traditional Treatment of PD; 5.4 Sources of Antioxidants in Foods; References; 6: Effect of Phytonutrients on Chronic Inflammatory Diseases and Aging; 6.1 Introduction; 6.2 Chronic Noncommunicable Diseases; 6.3 Anti-Inflammatory Properties of Culinary Herbs and Spices; 6.3.1 Aromatic Acids; 6.3.2 Polyphenols; 6.3.3 Stilbenes; 6.3.4 Terpenoids; 6.3.5 Alkaloids
Summary This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era
Notes 6.4 Inflammation and Aging
Bibliography Includes bibliographical references and index
Notes Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL
Print version record
Subject Medicinal plants -- Africa
Functional foods -- Africa
Traditional medicine -- Africa
SCIENCE -- Life Sciences -- Botany.
Functional foods
Medicinal plants
Traditional medicine
Form Electronic book
ISBN 9781498706100