Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases and the prospects for developing functional foods containing these bioactive compounds. Internationally recognized experts present the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function.
•
Nutraceuticals & Functional Foods
Nutrition
Food Chemistry
Reference
Professional

This book presents the findings of multidisciplinary research on the identification of active components in plant products and their possible physiologic benefits in the management or prevention of disease. Findings include: epidemiological evidence on the association of fruits and vegetables and reduced risk of a variety of tumors; the role of tocotrienols in atherosclerosis and cancer prevention; the balance between known benefits and risks of free radical oxidation chemistry; metabolic pathways of carotenoids and their potential role in the prevention of cancer, and age-related macular degeneration; a model for viewing interactions between phytochemicals.
•
Nutraceuticals & Functional Foods
Nutrition
Natural Products
Reference
Professional