Drawn from the latest clinical and experimental information, this book covers cover products enriched with phytosterols, n-3 fatty acids, garlic extract naturally occurring antioxidants, folic acid, CLA, as well as fibers and flavonoids. It describes the connection between diets, dietary habits, and cardiovascular diseases. It also explains how functional food ingredients and nutraceuticals can mitigate cardiovascular disorders. The authors examine recent technologies for generating novel food products enriched with cardiovascular protective dietary agents. They include experimental and clinical evidence of various ingredients.
Table of Contents
- Coronary Artery Disease: The Impact of Dietary Agents.
- Advances in Food and Nutrition Technology to Generate Cardiovascular Friendly Food Products.
- Experimental and Clinical Evidence of Cardiovascular Benefits of Plant Sterols.
- N-3 Fatty Acids in Prevention of Cardiovascular Disease.
- Folic Acid and Pathogenesis of Cardiovascular Disease.
- Garlic Products in Reduction of Cardiovascular Risks.
- Grapes and Wine And Cardiovascular Disease.
- Nuts and Cardiovascular Risk Reduction.
- Dairy and Soybean Products and Pathogenesis of Cardiovascular Disease.
- The Impact of Egg Consumption in Development or Prevention of Heart Disease.
- Oats, Fibers, and Psyllium for Treatment of Prevention of Cardiovascular Disease.
- Cardiovascular Benefits of Tea, Coffee and Chocolate.
- Natural Antioxidants and Other Ingredients from Berries for Prevention of Cardiovascular Benefits.