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Phytochemical functional foods

Edited by I T Johnson, Institute of Food Research, UK and G Williamson, Nestlé Research Centre, Switzerland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 82

...a valuable reference book for those working in the field of phytochemicals and functional foods providing a good review of key subject areas in a concise and user friendly manner.
Food Science and Technology

…a useful reference tool for those with a scientific background, including researchers, pharmacologists, nutritionists, and product developers. The evidence is detailed and yet clearly explained.
Food Science and Technology

…rich lists of modern references.
Nutrition and Dietetics

 - reviews research on the health benefits of phytochemicals
 - considers safety and quality issues in developing phytochemical products
 - written by a international team of experts
 - the standard reference on one of the most important sectors in the functional foods market

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.

Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.

Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

ISBN 1 85573 672 1
ISBN-13: 978 1 85573 672 6
May 2003
400 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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About the editors

Professor Ian Johnson works at the UK Institute of Food Research.

Professor Gary Richardson is Head of Metabolic and Genetic Regulation at the Nestle Research Centre in Switzerland. Both have written widely on the subject of phytochemicals.

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Contents

PART 1 THE HEALTH BENEFITS OF PHYTOCHEMICALS
PART 2 DEVELOPING PHYTOCHEMICAL FUNCTIONAL PRODUCTS

Introduction

PART 1 THE HEALTH BENEFITS OF PHYTOCHEMICALS

Nutritional phenolics and cardiovascular disease
F Virgili and C Scaccini, National Institute for Food and Nutrition Research, Italy, L Packer and G Rimbach, University of California, USA
 - Introduction
 - LDL oxidation and atherogenesis
 - Polyphenols and cell response
 - Polyphenols and activated NF-kBOther aspects of polyphenols as modulators of signal transduction
 - Other aspects of polyphenols as modulators of signal transduction
 - Indirect evidence for polyphenol activity in atherogenesis
 - Conclusion and future trends
 - List of abbreviations
 - References

Phytochemicals and cancer: an overview
I Johnson, Institute of Food Research, UK
 - Introduction
 - What is cancer?
 - The nature of tumour growth
 - Models of carcinogenesis
 - Diet and gene interactions
 - Cancer risk and particular nutrients
 - Phytochemicals
 - Carotenoids
 - Flavonoids
 - Phytoestrogens
 - Glucosinolates
 - Other nutritional factors
 - Conclusion and future trends
 - References

Food-borne glucosinolates and cancer
I Johnson and E Lund, Institute of Food Research, UK
 - Introduction
 - Sources, structures and metabolites of the glucosinolates
 - Digestion and absorption
 - Glucosinolate breakdown products and cancer
 - Blocking the initiation phase
 - Suppressing the promotion phase
 - Summary and conclusions
 - Acknowledgements
 - Sources of further information and advice
 - References

Phytoestrogens and health
C Boyle, K Moizer, T Barlow, B Jeffrey and S Paul, Food Standards Agency, UK
 - Introduction
 - Mechanisms of phytoestrogen action: receptor and non-receptor mediated effects
 - Other effects of phytoestrogens
 - The health effects of phytoestrogens: osteoporosis, cardiovascular disease and thyroid function
 - The health effects of phytoestrogens: central nervous system and immune function
 - The health benefits of phytoestrogens: cancer
 - The health benefits of phytoestrogens: fertility, development and hormonal effects
 - Future trends and priorities for research
 - Sources of further information and advice
 - References

Phytoestrogens and bone health
E Offord, Nestle Research Centre, Switzerland
 - Introduction
 - Composition and metabolism of phyto-oestrogens
 - Human studies on soy isoflavones and bone maintenance
 - Animal studies on soy isoflavones and bone maintenance
 - Mechanisms of action of isoflavones in bone health
 - Dietary recommendations
 - Conclusion and future trends
 - References

Carotenoids in food: bioavailability and functional benefits
S Southon and R Faulks, Institute of Food Research, UK
 - Introduction: the concept of bioavailability
 - The functional benefits of carotenoids: vision, cancer and cardiovascular disease
 - Factors affecting carotenoid bioavailability: food sources and intakes
 - Release from food structures: maximising availability for absorption
 - Absorption and metabolism
 - Methods for predicting absorption
 - Tissue concentrations
 - Future trends
 - Sources of further information and advice
 - References

The functional benefits of flavonoids: the case of tea
H Wang, G Provan and K Helliwell, William Ransom and Son plc, UK
 - Introduction: types of tea
 - Flavonoids and other components of tea
 - Functional benefits: cancer
 - Functional benefits: anti-inflammatory and anti-microbial properties
 - Functional benefits: cardioprotective and neuroprotective functions
 - Mechanisms of anticarcinogenic and other activity
 - Potential side-effects of tea constituents
 - Tea drinking and flavonoid intake
 - Tea extracts and their applications
 - Analytical methods for detecting flavonoids
 - Future trends
 - Sources of further information and advice
 - References

Phytochemicals and gastrointestinal health
R Buddington, Mississippi State University, USA, Y Kimura and Y Nagata, Otsuka Pharmaceutical Co., Ltd, Japan
 - Introduction
 - The gastrointestinal tract
 - The influence of phytochemicals on gastrointestinal function
 - Phytochemicals and digestion
 - Phytochemicals, waste and toxin elimination and other functions
 - Phytochemicals, gastrointestinal bacteria and gut health
 - Future trends
 - References

PART 2 DEVELOPING PHYTOCHEMICAL FUNCTIONAL PRODUCTS

Assessing the intake of phytoestrogens: isoflavones
F Branca and S Lorenzetti, National Institute for Food and Nutrition Research, Italy
 - Introduction
 - Assessing the dietary intake of isoflavones
 - Factors affecting phytoestrogen absorption and metabolism
 - Isoflavone intake and health
 - Establishing appropriate intake levels for isoflavones
 - Sources of further information and advice
 - References

Testing the safety of phytochemicals
D Lindsay, CEBAS (CSIC), Spain
 - Introduction: the health benefits of phytochemicals
 - Evaluating the safety of phytochemicals in food
 - Risk evaluation of food chemicals
 - Potential food carcinogens
 - Problems in assessing safety: the example of B-Carotene
 - Improving risk assessment of phytochemicals
 - Future trends
 - Sources of further information and advice
 - References

Investigating the health benefits of phytochemicals: the use of clinical trials
K Maki, Chicago Center for Clinical Research, USA
 - Introduction
 - Types of clinical trials
 - Hypothesis testing and trial design
 - Assessing sample size
 - Other issues in making trials effective
 - Sources of further information and advice
 - References

Genetic enhancement of phytochemicals: the case of carotenoids
P Bramley, University of London, UK
 - Introduction
 - Carotenoids in plants: structure
 - Carotenoids in plants: distribution
 - The functional benefits of carotenoids
 - Carotenoid biosynthesis and encoding genes
 - Strategies for transformation to enhance carotenoids
 - Examples of genetically modified crops with altered carotenoid levels
 - Future trends
 - Sources of further information and advice
 - References

Developing phytochemical products: a case study
J Mursa, T Nurmi, M Vanhanrata, S Voutilainen and J Salonen, University of Kuopio, Finland
 - Introduction
 - Chemical enhancement of phytochemicals: the case of phloem
 - Heating and extraction of phenolic compounds
 - Measuring phenolic compounds
 - The functional benefits of phloem
 - Testing functional benefits
 - Future trends
 - Sources of further information and advice
 - References

The impact of food processing on phytochemicals: the case of antioxidants
J Pokorny, Prague Institute of Chemical Technology, Czech Republic and S Schmidt, Slovak Technical University, Slovak Republic
 - Introduction: natural antioxidants present in foods
 - Changes in antioxidants: mechanisms of action
 - Changes during heating: water as the heat transfer medium
 - Changes during heating: air as the heat transfer medium
 - Changes during heating: where energy is transferred in waves
 - Changes during heating: oil as the heat transfer medium
 - Changes in antioxidants during non-thermal processes
 - Changes in antioxidants during storage
 - Sources of further information and advice
 - Future trends
 - References

Optimising the use of phenolic compounds in foods
L Skibsted, The Royal Veterinary and Agricultural University, Denmark
 - Introduction
 - Analysing antioxidant activity in food
 - Antioxidant interaction in food models
 - Polyphenols in processed foods
 - Bioavailability of plant phenols
 - Future trends
 - Sources of further information and advice
 - References

Phytochemical products: rice bran
R Cheruvanky, NutraStar Inc., USA
 - Introduction: stabilised rice bran
 - Phytonutrients in rice bran
 - Phytonutrients with particular health benefits
 - Functional benefits: cancer
 - Functional benefits: cardiovascular disease and diabetes
 - Functional benefits: immune function
 - Functional benefits: liver, gastrointestinal and colonic health
 - Conclusions
 - Acknowledgements
 - References