Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, Functional Foods, Cardiovascular Disease, and Diabetes reviews the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants, and iron intake. Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part 3 addresses the role of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria. Functional foods, cardiovascular disease and diabetes will be a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.
Author(s): A Arnoldi
Edition: 1
Publisher: CRC Press
Year: 2004
Language: English
Pages: 531
Contents......Page 9
1. The Potential and Limits of Functional Foods in Preventing Cardiovascular Disease......Page 18
2. Assessing Health Claims for Functional Foods......Page 27
Part I. Diet, Cardiovascular Disease and Diabetes......Page 35
3. Diet and the Prevention of Coronary Heart Disease......Page 36
4. The Role of Fat-Soluble Nutrients and Antioxidants in Preventing Heart Disease......Page 71
5. Vitamin E and Other Antioxidants in the Prevention of Cardiovascular Disease......Page 92
6. Iron Intake and Cardiovascular Disease......Page 114
7. Diet and Diabetes: Prevention and Control......Page 141
8. Nutritional Risk Factors in the Development of Type 1 and Type 2 Diabetes......Page 157
Part II. Phytochemicals and Cardiovascular Disease......Page 170
9. Flavonoids and Cardiovascular Disease......Page 171
10. Isoflavones and Coronary Heart Disease......Page 201
11. Plant Sterols and Cholesterol Reduction......Page 229
12. Garlic and Cardiovascular Disease......Page 254
Part III. Controlling Dietary Fat......Page 275
13. Diet, Oxidative Stress and Cardiovascular Disease......Page 276
14. Dietary Fat, Pregnancy and the Prevention of HeartDisease......Page 296
15. Developing Polyunsaturated Fatty Acids as FunctionalIngredients......Page 320
16. Marine Micro-Organisms as New Sources of n-3 Polyunsaturated Fatty Acids (PUFA)......Page 346
17. Developments in Fat Replacers......Page 364
Part IV. Starch and Other Functional Ingredients......Page 387
18. Starch in Food: Diabetes and Coronary Heart Disease......Page 388
19. The Use of Cereal Beta-Glucans to Control Diabetes and Cardiovascular Disease......Page 413
20. Grain Legumes and the Prevention of Cardiovascular Disease......Page 433
21. Food Fermentation by Lactic Acid Bacteria for the Prevention of Cardiovascular Disease......Page 459
Index......Page 486
