Functional foods, cardiovascular disease, and diabetes
edited by A. Arnoldi
Publisher: Boca Raton, FL : CRC Press ; 2004.
ISBN: 1855739496
LCC: QP144
Edition: (Woodhead e-book)
Notes:
Includes bibliographical references and index.
The potential and limits of functional foods in preventing
cardiovascular disease -- Assessing health claims for functional
foods -- Diet and the prevention of coronary heart disease -- The
role of fat-soluble nutrients and antioxidants in preventing heart
disease -- Vitamin E and other antioxidants in the prevention of
cardiovascular disease -- Iron intake and cardiovascular disease --
Diet and diabetes: prevention and control -- Nutritional risk factors
in the development of type 1 and type 2 diabetes -- Flavonoids and
cardiovascular disease -- Isoflavones and coronary heart disease --
Plant sterols and cholesterol reduction -- Garlic and cardiovascular
disease -- Diet, oxidative stress and cardiovascular disease --
Dietary fat, pregnancy and the prevention of heart disease --
Developing polyunsaturated fatty acids as functional ingredients --
Marine micro-organisms as new sources of n-3 polyunsaturated fatty
acids (PUFA) -- Developments in fat replacers -- Starch in food:
diabetes and coronary heart disease -- The use of cereal beta-glucans
to control diabetes and cardiovascular disease -- Grain legumes and
the prevention of cardiovascular disease -- Food fermentation by
lactic acid bacteria for the prevention of cardiovascular disease.
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