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Functional foods of the East / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi.
- Format:
- Book
- Series:
- Nutraceutical science and technology ; 10.
- Nutraceutical science and technology ; 10
- Language:
- English
- Subjects (All):
- Functional foods--Arab countries.
- Functional foods.
- Functional foods--East Asia.
- Functional foods--India.
- Functional foods--Iran.
- Physical Description:
- 1 online resource (486 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Boca Raton, FL : CRC Press, 2010.
- Language Note:
- English
- Summary:
- Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider fo
- Contents:
- Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green Tea
- Chapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) Berries
- Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on metadata supplied by the publisher and other sources.
- ISBN:
- 9781040207024
- 1040207022
- 9780429141850
- 0429141858
- 9781420071931
- 1420071939
- OCLC:
- 692197124
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