


Bioactive Foods in Promoting Health. Fruits and Vegetables
Watson, Ronald — Preedy, Victor
ISBN-13: 9780123746283
ACADEMIC PRESS
Noviembre / 2009
1ª Edición
Inglés
Tapa dura
pags
1700 gr
x x cm
Recíbelo en un plazo De 3 a 4 días
•Identify bioactive fruit and vegetable options for prevention or treatment
of illness
•Moves from general overview to disease specific applications providing
a framework for further research and deeper understanding
•Includes discussion of issues and challenges, permitting critical analysis
and evaluation
Description
While everyone knows fruits and vegetables are beneficial to good health, it's
increasingly seen as important to know which ones can be effective in treating
specific illnesses. For example, which are good for cardiac care? Which can
help combat and treat asthma? What are the safety concerns to be aware of when
using herbs in combination with traditional medicines?
Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving.
This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.
The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.
Readership
Health scientists including nutritionists and dieticians will use this book
to identify currently known beneficial uses of fruit and vegetables in order
to address the needs of their clients, as well as to explore alternative and
additional options. Public health workers will better understand the challenges
and issues of promoting the inclusion of fruit and vegetables in a healthy lifestyle
-- and develop strategies for overcoming those concerns. Food chemists will
use the information in identifying the beneficial components in healthful selections
and combinations of fruits and vegetables, and will use that knowledge to create
new healthful combinations and foods. CLinicians can apply the information to
their work in psychology, psychiatry, cancer, and aging.
Contents
Part I: Fruit and Vegetables in Health Promotion; The role of fruits
and vegetables in health;Community intervention to increase consumption of fruits
and vegetables; Barriers to fruit and vegetable-based diets; Methods to increase
fruit and vegetable consumption; School-based fruit and vegetable intervention;
Increasing fruit and vegetable use at home; Sour taste and fruit consumption;
Dried fruit and vegetables role in health; Part II: Effect of Fruit
and Vegetables on Specific Health Concerns; Fruit and vegetable consumption
and cardiac health; Fruits and brain function; Vegetables in the prevention
of obesity and related disease; Fruit and vegetable intakes and asthma; Fruit
and vegetables: bone minerals; Consequence of low fruit and vegetable use; Part
III: Health impacts of Individual Vegetables; Anthocyans from fruits
and vegetables: Role in disease prevention; Soy isoflavones and health promotion;
Soy and aging prevention; Legumes ad prevention of heart disease; Garlic and
diabetes; Broccoli and health; Tomatoes in the prevention and treatment of cancer;
Vegetables and occular health in seniors; Vegetable oils: Health or disease?;
Spinach Vitamin A and health; Isothiocyanates in vegetables as cancer chemopreventative
agents; Artichoke effect on GI and irritable bowel syndrom diseases; Part
IV: Actions of Individuals or Groups of Fruit on Health; Pomegranate
in the prevention and treatment of cancer; Berries and anti-cancer effects;
Strawberries and berries in health promotion; Apples and health; Kiwifruit;
Plum; Safety of herbs in combination with traditional drugs; Vitamine C changes
due to fruit and vegetable intakes;
Author Information
By Ronald Watson, University of Arizona, Tucson, USA and Victor R. Preedy, King's
College, University of London, UK
Fax91 448 21 88
DirC / Raimundo Lulio, 1, 28010 Madrid, España.
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