 Plants: Diet and Health
ISBN: 978-0-632-05962-1
Paperback
368 pages
August 2003, Wiley-Blackwell
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Foreword.
1. Introduction: Plant Foods and Health.
2. Classification and Biosynthesis of Plants and Secondary Products: An Overview.
3. Epidemiology Linking Consumption of Plant Foods and their Constituents with Health.
4. Potential Mechanisms of Action of Bioactive Substances found in Foods.
5. Influence of the Gut Microflora.
6. Dietary Intake and Bioavailability of Plant Bioactive Compounds.
7. Fruits and Vegetables.
8. Cereals, Nuts and Pulses.
9. Beverages.
10. Plant and Plant-Derived Lipids.
11. Miscellaneous Foods.
12. The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Compounds in Food.
13. Implications for Public Health.
14. Conclusions of the Task Force.
15. Recommendations of the Task Force.
16. Plant Foods: Answers to Commonly Asked Questions.
European Union Resources
1. Introduction: Plant Foods and Health.
2. Classification and Biosynthesis of Plants and Secondary Products: An Overview.
3. Epidemiology Linking Consumption of Plant Foods and their Constituents with Health.
4. Potential Mechanisms of Action of Bioactive Substances found in Foods.
5. Influence of the Gut Microflora.
6. Dietary Intake and Bioavailability of Plant Bioactive Compounds.
7. Fruits and Vegetables.
8. Cereals, Nuts and Pulses.
9. Beverages.
10. Plant and Plant-Derived Lipids.
11. Miscellaneous Foods.
12. The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Compounds in Food.
13. Implications for Public Health.
14. Conclusions of the Task Force.
15. Recommendations of the Task Force.
16. Plant Foods: Answers to Commonly Asked Questions.
European Union Resources
