Plants : diet and health : the report of a British Nutrition Foundation Task Force / edited by Gail Goldberg.

Format:

Book

Contributor:

Goldberg, Gail.

British Nutrition Foundation.

Language:

English

Subjects (All):

Vegetables in human nutrition.

Plants, Edible.

Medical Subjects:

Plants, Edible.

Physical Description:

xix, 347 pages : illustrations ; 25 cm

Place of Publication:

Oxford ; Ames, Iowa : Blackwell Science for the British Nutrition Foundation, 2003.

Summary:

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 to 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 responsible for product development, production and packaging in the food industry, 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.

Contents:

1 Introduction: Plant Foods and Health / Dr Judith Buttriss 1

1.1 Historical perspective 1

1.2.1 Plant foods 2

1.2.2 Categorisation of plant-derived foods and drinks adopted in this report 2

1.2.3 Classification 4

1.2.4 Substances in food that have an effect on health 4

1.3 Consumption patterns of plant-derived foods and drinks 5

1.3.1 Sources of information 5

1.3.2 Trends in household consumption in the UK 5

1.3.3 Intakes in different age and gender groups in the UK 9

1.3.4 Variations in intake within and between populations 9

1.4 Sources, intakes and properties of constituents of plant-derived foods and drinks 11

1.4.1 Sources and intakes 11

1.4.2 Properties of antioxidants 11

1.4.3 Antioxidant vitamins 19

1.4.4 Folate and other B vitamins 20

1.4.5 Other vitamins and minerals 21

1.4.6 Unsaturated fatty acids 21

1.4.7 Dietary fibre 21

1.4.8 Alcohol 22

1.4.9 Other plant-derived bioactive substances 22

1.5 Bioavailability and interactions 24

1.5.1 Interactions between dietary constituents 24

1.5.2 Interactions with other factors 24

2 Classification and Biosynthesis of Plants and Secondary Products: An Overview / Professor Alan Crozier 27

2.2 Classification of phenolic compounds 27

2.3 Flavonoids 30

2.3.1 Flavonols 30

2.3.2 Flavones 31

2.3.3 Flavan-3-ols 31

2.3.4 Anthocyanidins 33

2.3.5 Flavanones 34

2.3.6 Isoflavones 34

2.4 Non-flavonoids 35

2.4.1 Phenolic acids 36

2.4.2 Hydroxycinnamates 36

2.4.3 Stilbenes 36

2.5 Terpenoids 37

2.5.1 Hemiterpenes (C[subscript 5]) 39

2.5.2 Monoterpenes (C[subscript 10]) 39

2.5.3 Sesquiterpenes (C[subscript 15]) 40

2.5.4 Diterpenes (C[subscript 20]) 40

2.5.5 Triterpenoids (C[subscript 30]) 40

2.5.6 Tetraterpenoids (C[subscript 40]) 42

2.5.7 Higher terpenoids 44

2.6 Alkaloids and sulphur-containing compounds 44

2.6.1 Alkaloids 44

2.6.2 Sulphur-containing compounds 45

3 Epidemiology Linking Consumption of Plant Foods and their Constituents with Health / Dr Barrie Margetts, Dr Judith Buttriss 49

3.2 Evidence for health effects of plant foods 51

3.3 Coronary heart disease and stroke 52

3.3.1 Risk factors for CVD and secondary prevention 52

3.3.2 Fruit and vegetables 52

3.3.3 Pulses 54

3.3.4 Nuts 54

3.3.5 Cereals 54

3.3.6 Dietary fibre 55

3.3.7 Nutrients: vitamin E, vitamin C and carotenoids 55

3.3.8 Other plant-derived substances 56

3.3.9 Summary for CHD and stroke 57

3.4 Cancer 57

3.4.1 Fruits and vegetables and breast cancer 58

3.4.2 Fruits and vegetables and lung cancer 58

3.4.3 Fruits and vegetables and colorectal cancer 59

3.4.4 Fruits and vegetables and gastric cancer 59

3.4.5 Fruits and vegetables and oesophageal cancer 59

3.4.6 Fruits and vegetables and other cancers 59

3.4.7 Legumes and nuts 59

3.4.8 Cereals 60

3.4.9 Fibre and cancer 60

3.4.10 Other plant-derived substances and cancer 60

3.4.11 Summary for cancer 61

3.5 Other age-related diseases 61

3.5.1 Type 2 diabetes 61

3.5.2 Age-related macular degeneration and cataract 61

3.5.3 Chronic obstructive pulmonary disease 62

3.5.4 Osteoporosis and bone health 63

4 Potential Mechanisms of Action of Bioactive Substances Found in Foods / Professor Malcolm Jackson 65

4.2 Potential mechanisms by which plant bioactive substances may help protect against cancer 66

4.2.1 The cancer process 66

4.2.2 Potential sites where plant bioactive compounds might act 68

4.2.3 Specific examples of actions of plant bioactive compounds 68

4.3 Potential mechanisms by which plant bioactive substances may protect against CVD 69

4.3.1 The process of atherosclerosis 69

4.3.3 Potential sites where plant-based bioactive compounds might act 72

4.3.4 Specific examples of actions of plant-based bioactive compounds 72

4.4 Other ageing-related disorders 74

4.4.1 Age-related macular degeneration and cataract 74

5 Influence of the Gut Microflora / Professor Ian Johnson 76

5.2 The human colon 76

5.2.1 Anatomy 76

5.2.2 Mucosal cells 77

5.2.3 Microflora 77

5.2.4 Substrates for fermentation 78

5.3 Colorectal diseases 79

5.4 Protective factors, intraluminal metabolism and health 79

5.4.1 Lactic acid bacteria 80

5.4.2 Short-chain fatty acids 80

5.4.3 Glucosinolates 81

5.4.4 Phenolic substances 82

6 Dietary Intake and Bioavailability of Plant Bioactive Compounds / Dr Judith Buttriss 86

6.1.1 Food composition databases 86

6.1.2 Total diet study 87

6.2 Methodological aspects in the assessment of bioavailability 87

6.2.1 Absolute bioavailability 87

6.2.2 Measurement in biological fluids 88

6.2.3 Methods used to assess bioavailability 88

6.3 Current intakes and bioavailability of flavonoids 90

6.3.1 Estimations of dietary intakes 90

6.3.2 Absorption of flavonoids 93

6.3.3 Metabolism 95

6.4 Current intakes and bioavailability of phytoestrogens 96

6.4.1 Absorption and metabolism of phytoestrogens 96

6.4.2 Metabolic response 97

6.5 Current intakes and bioavailability of carotenoids 98

6.5.1 Dietary sources of carotenoids 98

6.5.2 Absorption of carotenoids 99

6.5.3 Interactions between carotenoids 99

6.6 Hydroxycinnamates 100

6.7 Plant sterols 100

6.8 Glucosinolates 101

6.9 Hydroxybenzoic acid derivatives 102

6.10 Enhancement of bioavailability 104

7 Fruit and Vegetables / Mr Mike Saltmarsh, Professor Alan Crozier, Professor Brian Ratcliffe 107

7.2 Bioactive compounds found in fruits and vegetables 108

7.3 Quantification 109

7.3.1 Units of measurement 109

7.3.2 Variability within and between plants 109

7.3.3 Methodologies used and analysis of data 110

7.4 Vegetables 110

7.4.1 Root crops (e.g. carrots, turnips, swedes, parsnips) 110

7.4.2 Onions and garlic 111

7.4.3 Cabbage family and greens (e.g. Brussels sprouts, broccoli, cabbage) 113

7.4.4 Salad vegetables 116

7.4.5 Tomato and related plants (tomatoes, peppers, aubergines) 118

7.4.6 Other vegetables 120

7.5 Fruits 121

7.5.1 Tree fruits 121

7.5.2 Soft fruits (e.g.

berries and currants) 128

7.5.3 Other fruits 128

8 Cereals, Nuts and Pulses / Dr Aedin Cassidy 134

8.2 Cereals 134

8.3 Pulses 135

8.4 Nuts 136

8.5 Potentially bioactive substances in cereals, nuts and pulses 136

8.5.1 Selenium 137

8.5.2 Folate 137

8.6 Phytoestrogens 138

8.6.1 What are phytoestrogens? 138

8.6.2 Isoflavones 139

8.6.3 Lignans 140

8.6.4 Stilbenes 140

8.7 Absorption and metabolism of phytoestrogens 140

8.8 Potential health effects of phytoestrogens 140

8.8.1 Menopausal symptoms 141

8.8.2 Breast cancer 141

8.8.3 Endometrial cancer 142

8.8.4 Coronary heart disease 142

8.8.5 Osteoporosis 143

8.8.6 Effects of phytoestrogens in men 143

8.8.7 Infants 144

9 Beverages / Dr Garry Duthie, Professor Alan Crozier 147

9.1 Types of beverages 147

9.2 Phenolic compounds in beverages 147

9.2.1 Origin of phenolic compounds 147

9.2.2 Effects in mammalian cells 149

9.2.3 Bioavailability 150

9.2.4 Toxicity 150

9.3 Tea 150

9.3.1 History 150

9.3.2 Production and varieties 151

9.3.3 Composition of teas 152

9.3.4 Health implications of tea 154

9.3.5 Bioavailability of tea catechins 156

9.3.6 Summary of tea 157

9.4 Coffee 157

9.4.1 History 157

9.4.2 Production and varieties 157

9.4.3 Composition of coffees 157

9.4.4 Health implications of coffee 160

9.4.5 Summary of coffee 162

9.5 Cocoa 162

9.5.1 History 162

9.5.2 Production and variety 163

9.5.3 Composition of cocoa 163

9.5.4 Health implications of cocoa 165

9.5.5 Summary of cocoa 166

9.6 Wine 166

9.6.1 History 166

9.6.2 Production and variety 166

9.6.3 Composition of wine 167

9.6.4 Health implications of wine 170

9.6.5 Bioavailability of wine polyphenols 172

9.6.7 Summary of wines 174

9.7 Spirits 174

9.7.1 History 174

9.7.2 Production and variety 175

9.7.3 Scotch whisky 175

9.7.4 Composition of whisky 175

9.7.5 Health implications of whisky 177

9.7.6 Summary of whisky 177

9.8 Beer 178

9.8.1 History 178

9.8.2 Production and variety 178

9.8.3 Composition of beer 179

9.8.4 Health implications of beer 180

9.8.5 Summary of beer 180

10 Plant and Plant-derived Lipids / Professor Klaus Wahle, Dr David Lindsay, Dr Louise Bourne 183

10.2 Structure and function of lipids 183

10.3 Classification of fatty acids 184

10.4 Fatty acids and health 184

10.4.1 Cholesterol 184

10.4.2 Triacylglycerol 185

10.4.3 LDL oxidation 185

10.5 Monounsaturated fatty acids 185

10.5.1 Olive oil 185

10.5.2 History and production of olive oil 186

10.5.3 Phenolic composition of olive oil 186

10.5.4 Biological activities of olive oil phenolics 187

10.5.5 Absorption and bioavailability of olive oil phenolics 187

10.5.6 Summary of olive oil 187

10.6 Polyunsaturated fatty acids 188

10.6.1 Essential fatty acids 188

10.6.2 [alpha]-Linolenic acid 188

10.6.3 Linoleic acid 189

10.6.4 Changes in intakes of ALNA and LA 189

10.6.5 Eicosapentaenoic acid (EPA) and docosohexanoic acid (DHA) 190

10.6.6 Synthesis of PUFA 190

10.6.7 Eicosanoids 191

10.6.8 Health effects of PUFA 192

10.7 Conjugated linoleic acid (CLA) and its isomers 194

10.7.1 Occurrence of CLA 195

10.7.3 Intakes 195

10.7.4 Effects of CLA on body composition 196

10.7.5 Effects of CLA on atherosclerosis 196

10.7.6 Effects on cancer 197

10.7.7 Summary of CLA 198

10.8 Sphingolipids 199

10.8.1 Sources and intake 199

10.8.2 Structure 199

10.8.3 Metabolism 199

10.8.4 Dietary sphingolipids as possible anti-cancer agents 200

10.9 Plant sterols and stanols 201

10.9.2 Structure 202

10.9.4 Intake 203

10.9.5 Bioavailability 204

10.9.6 Cholesterol-lowering effects 204

10.9.7 Functional foods 205

11 Miscellaneous Foods / Mr Mike Saltmarsh, Dr Gail Goldberg 210

11.1 Chocolate (see also Chapter 9, Section 9.5 on cocoa) 210

11.1.2 Cultivation and variety 210

11.1.3 Harvesting and production of cocoa 211

11.1.4 Production of chocolate 211

11.1.5 Composition of cocoa 212

11.1.6 Bioavailability of cocoa polyphenols 214

11.1.7 Health implications of cocoa and chocolate 214

11.2 Herbs, spices and condiments 216

11.2.2 Definitions of herbs, spices and condiments 217

11.2.3 Constituents of plants used as herbs and spices and in condiments 218

11.2.4 Essential oils and oleoresins 218

11.2.5 Bioactive compounds found in herbs, spices and condiments 220

11.2.6 Quantification of bioactive substances in herbs and spices 222

11.2.7 Potential protective effects of herbs and spices 222

11.2.8 Condiments 223

12 The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Substances in Food / Ms Claire Mac Evilly, Mrs Kirsti Peltola 226

12.2 Terpenoids 227

12.2.1 Saponins 227

12.2.2 Carotenoids 227

12.2.3 Plant sterols 230

12.3 Phenolic compounds 231

12.3.1 Flavonoids 231

12.4 Sulphur-containing compounds 234

12.5 Protease inhibitors 234

12.6 Vitamin C 234

12.7 Vitamin E 236

12.8 Folate 236

Appendix Definitions of different types of storage, processing and cooking techniques 238

(a) Factors determining the shelf-life of a product 238

(b) Storage 238

(c) Fresh storage 238

(d) Modified atmosphere storage/packaging 238

(e) Processing techniques 238

13 Implications for Public Health / Dr Judith Buttriss, Professor Martin Wiseman, Dr Barrie Margetts 240

13.1.1 Approaches to changing eating behaviour 240

13.2 What is the target intake? 244

13.3 To what extent are the plant food goals being achieved in the UK? 250

13.3.1 Methodological issues 250

13.3.2 Fruit and vegetables 251

13.3.3 Other plant-derived foods 253

13.4 Evidence for the effect of interventions 254

13.4.1 Campaigns in the USA 254

13.4.2 National UK campaigns 258.

Notes:

Includes bibliographical references (pages 302-336) and index.

ISBN:

0632059621

OCLC:

52373279