Handbook of Nutraceuticals and Functional Foods

This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components and dietary patterns.

Robert E.C. Wildman is a native of Philadelphia, Pennsylvania, and attended the University of Pittsburgh (B.S.), Florida State University (M.S.), and Ohio State University (Ph.D.). He is currently faculty at Texas Woman's University in Denton Texas. Dr Wildman is author of The Nutritionist: Food, Nutrition, and Optimal Health and co-author of the textbooks Advanced Human Nutrition and Exercise and Sport Nutrition as well as creator of TheNutritionDr.com and founder of The International Protein Board. Dr Wildman's research focuses primarily on exercise and protein and amino acids on body weight, composition and health and he presents around the world to educate and activate people to achieve better fitness and health. Richard S. Bruno is a professor of Human Nutrition at The Ohio State University. He earned his doctorate in Human Nutrition from The Ohio State University (Columbus, OH), and both his M.S. and B.S. degrees in nutrition from the University of Delaware (Newark, DE). He also completed his post-doctoral training at the Linus Pauling Institute at Oregon State University (Corvallis, OR). Dr Bruno is a bionutritionist and registered dietitian with expertise in the areas of phytochemical function and metabolism in relation to oxidative and inflammatory distress. OR). Dr Bruno's current research program focuses on the bioavailability and metabolism of polyphenols and vitamin E. Complementary research areas also include the study of anti-inflammatory activities of green tea polyphenols.

Section 1: Overview of Nutraceuticals and Functional Foods 1. Nutraceuticals and Functional Foods 2. Regulation of Nutraceuticals and Functional Foods Section 2: Plant-Derived Nutraceuticals 3. Lycopene: Food Sources, Properties, and Effects on Human Health 4. Lutein in Neural Health and Disease 5. Garlic: Chemistry, Function, and Implications for Health and Disease 6. The Role of Tocopherols in Health 7. Health Benefits of Green Tea 8. Scientific, Legal, and Regulatory Considerations for Cannabidiol 9. Coffee as a Functional Beverage 10. Dietary Fiber and Coronary Heart Disease 11. Anthocyanins and Their Health Benefits 12. Olive Oil and Health Benefits 13. Nutraceutical Herbs and Insulin Resistance Section 3: Food Nutraceuticals from Animals 14. Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition 15. Nutraceutical Application of Creatine Chapter 16 Chicken Eggs and Human Health Chapter 17 Dairy Milk: A Functional Beverage for Human Health