Functional Foods, Cardiovascular Disease and Diabetes

ISBN: 9781855737358 出版年：2004 页码：505 Woodhead Publishing_RM

The potential and limits of functional foods in preventing cardiovascular disease Assessing health claims for functional foods. Part 1 Diet, cardiovascular disease and diabetes: 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. Part 2 Phytochemicals and cardiovascular disease: Flavonoids and cardiovascular disease Isoflavones and coronary heart disease Plant sterols and cholesterol reduction Garlic and cardiovascular disease. Part 3 Controlling dietary fat: 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 (PUFAs) Developments in fat replacers. Part 4 Starch and other functional ingredients: 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.