Phytochemicals: A new Paradigm

Book Info


enlarge picture	*Phytochemicals: A new Paradigm*
	Author:	Wayne R. Bidlack (Editor)
	ISBN:	1566766842
	Format:	Handover
	Publish Date:	June, 2005




Book Review


*From Book News, Inc.* Scientists, health professionals, and consumers are increasingly interested in the potential of biochemicals, e.g., flavonoids, in foods as medicine. In introducing 11 chapters derived from the Fourth International Phytochemical Conference held at his campus in 2002, Meskin (dietetics, California State Polytechnic U., Pomona) notes that among the areas identified as meriting further research is the need to determine phytochemicals' mechanisms of action in disease prevention and treatment. Other priority areas addressed include bioavailability, pharmacokinetics, and clinical methodology and outcomes.Copyright © 2004 Book News, Inc., Portland, OR *Kalidas Shetty(Journal of Food Biochemistry 24 (2000)* “...a good book that brings into focus some areas of phytochemicals important to human health and nutrition." *Book Description* The phytochemical industry has entered a rapid growth phase internationally. Market demands are driving product development, while science tries to identify specific components that contribute health giving properties at physiological exposure levels. 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: the latest 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. Also discussed are the potential applications for fungal components as food ingredients and supplement products and components of garlic and onions, including changes caused by processing of garlic nutritional supplements. A final chapter discusses developing claims for new phytochemical products. *Book Info* Text addresses the roles of phytochemicals in disease prevention and health promotion. Discusses recent developments in phytochemicals research, including bioavailability, pharmacokinetics, metabolism, and clinical outcomes. For researchers and practitioners in food science and technology. DLC: Phytochemicals. Phytochemicals: A new Paradigm FROM THE PUBLISHER Vegetables, Fruit and Cancer Risk: The Role of Phytochemicals Diet and Cancer Risk: Fruits and Vegetables Epidemiologic Evidence: Selected Example Classification of Fruits and Vegetables Biologic Plausibility: A Conceptual Framework Bioactive Compounds in Fruits and Vegetables: Selected Examples Fruit and Vegetable Intake in the U.S. Phytochemicals and Targets of Chronic Disease Chemistry of Oxidation Antioxidant Control of Oxidation Prevention of Oxidation Formation Scavenging of Activated Oxidants Antioxidants A Balance between Prooxidants and Antioxidants Xenobiotic Mechanism Diseases Whose Causes Can Directly Damage Certain Targets and Promote Disease Oxidant Signaling Can Promote Certain Diseases Cell Activation by Oxidants Can Promote Certain Diseases Unresolved Issues Tocotrienols in Metabolism Biochemistry Animal Studies Human Studies Tocotrienols and Atherosclerosis Avian Studies Mode of Action Dose Dependent Inhibition of HMGCoA Reductase * Tocotrienols and Cancer * Grain Amaranth Tocols Phytochemical Interactions: ß-Carotene, Tocopherol and Ascorbic Acid Biological and Biochemical Significance of Vitamin E Antioxidant Role Prooxidant Activity Biological and Biochemical Significance of Ascorbic Acid Antioxidant Properties Prooxidant Effects of Ascorbic Acid Biological and Biochemical Significance of ß-Carotene Antioxidant vs. Prooxidant Properties Ascorbic Acid Interactions with Tocopherol ß-Carotene Interactions with Tocopherol Ascorbic Acidand Other Carotenoid Interactions with ß-Carotene Distribution, Bioavailability, and Metabolism of Carotenoids in Humans Evidence for Nutritional Benefit of Carotenoids in Disease Prevention Epidemiological Studies Carotenoid Distribution in Fruits and Vegetables, Human Serum and Breastmilk Carotenoids in Human Organs and Tissues In vitro Studies of Chemopreventive Properties A Recent in vivo Study with Rodents Bioavailability of Lutein and Zeaxanthin from Purified Supplements Metabolic Transformation of Carotenoids in Humans Carotenoid-Carotenoid Interactions Intestinal Metabolism and Absorption of Carotenoids in Disease Prevention Micellar Solubilization Uptake by Enterocytes Intracellular Transport Cleavage of Provitamin A Carotenoids Incorporation into Intestinal Lipoproteins Postprandial Kinetics of ß-Carotene and Oxycarotenoids Postprandial Interactions of ß-Carotene and Oxycarotenoids Health Implications Case Study: Dunaliella Algal-Derived ß-Carotene Biology and Halotolerance ß-Carotene Production Caroteneogenesis Biotechnology of ß-Carotene Production by Dunaliella Extraction and Concentration Natural versus Synthetic ß-Carotene Dunaliella Market Products Commercial Producers The Organosulfur and Organoselenium Components of Garlic and Onions Thiosulfinates in Allium Homogenates: Garlic Organosulfur Compounds The Lachrymatory Factor (LF) and Other Onion Organosulfur Compounds Organoselenium Compounds in Garlic and Onion Transformation of Allium flavorants Following Cooking and Ingestion Commercially Available Garlic Preparations Summary of Allium Biological Activity Emerging Applications of Fungal Chemistry Ecological, Evolutionary, and Biochemical Attributes of Fungi Relative to Human Nutrition and Health Human Perspectives Biochemical Affinities between Fungi, Plants and People Fungal Biochemical Pathways and Products of Special Interest Fungal Chemistry in Nutrition and health Contributions to Knowledge from Traditional and Scientific Sources Medicinal Fungi of Special Interest Medical Chemistry of Lentinus edobes (Shiiatake) Medicinal Chemistry of Ganoderma lucidum (LingZhi or Reishi) Medicinal Chemistry of Cordyceps Species (Chan Hua, Semitake, Tochukaso) General Nutritional Chemistry from Fungi Fungal Chemistry Supporting Food Characteristics and Preparative Technologies Future uses of Fungi to Expand the Diversity and Utility of Phytochemical Resources Modification of Phytochemicals by Fungi Biomass Reduction and Potential Chemical Derivatives Saccharization and Other Processing Developing Claims for New Phytochemical Products Consumer Attitudes about Food Labels Regulatory Categories for Phytochemicals" FROM THE CRITICS Booknews The once alternative but increasingly mainstream new diet-health paradigm extols the natural compounds in foods for disease prevention and treatment. Ten papers address the role of phytochemicals in fruits and vegetables in relation to cancer risk and chronic disease (with garlic and onions meriting their own chapter); their specific actions in metabolism; interactions; a case study of algal-derived beta-carotene; emerging applications of fungi; and issues in developing claims for conventional foods, medical food products, and dietary supplements. Based on a 1996 conference co-sponsored by the Rehnborg Center for Nutrition Wellness, Amway Corp., and the College of Agriculture, California State Polytechnic U., Ponoma. Annotation c. Book News, Inc., Portland, OR (booknews.com)