Functional foods: disigner foods,pharmafoods, nutraceuticals/ 
edited by Isreal Goldberg. 
 - 1st ed. 
 - Gaithersburg:  Aspen,  1999. 
 - ix, 571 p. ;  24 cm. 
<br/><br/>Part 1 Introduction<br/>Ch. 1. Introduction: Israel Goldberg <br/><br/>Part 2 Health attributes of functional foods<br/>Ch. 2. Reducing the risk of cardiovascular disease: Garry G. Duthie, Katrina M. Brown <br/>Ch. 3. Reducing the risk of cancer: John A. Milner <br/>Ch. 4. Functional foods in the control of obesity: Mark L. Wahlqvist <br/>Ch. 5. Nutrient control of immune function: Jeffrey B. Blumberg <br/>Ch. 6. Dietary factors modulating the rate of aging: Huber R. Warner, Sooja K. Kim <br/>Ch. 7. Mood and performance foods: Herbert L. Meiselman, Harris R. Lieberman <br/>Ch. 8. Medical foods: Mary K. Schmidt, Theodore P. Labuza<br/><br/>Part 3 Health functionality of food components<br/>Ch. 9. Dietary fiber: Aliza Stark, Zecharia Madar <br/>Ch. 10. Special physiological functions of newly developed oligosaccharides: Tsuneyuki Oku <br/>Ch. 11. Sugar alcohols: Kauko K. Makinen <br/>Ch. 12. Amino acids, peptides and proteins: Wayne E. Marshall <br/>Ch. 13. Vitamins for optimal health: Harish Padh <br/>Ch. 14. Lactic acid bacteria as promoters of human health: Mary E. Sanders <br/>Ch. 15. Nutrition of macrominerals and trace elements: John J.B. Anderson, Jonathan C. Allen <br/>Ch. 16. Fatty acids: Artemis S. Simopoulos --<br/>Ch. 17. Phytochemicals and antioxidants: Robert I. San Lin <br/><br/>Part 4 Market and competition<br/>Ch. 18. Functional foods in Japan: Tomio Ichikawa<br/>Ch. 19. The development of the functional food business in the United States and Europe: Jeffrey C. Gardner<br/>Ch. 20. The potential role of functional foods in medicine and public health: Kathie L. Wrick <br/>Ch. 21. The role of marketing communication in the introduction of functional foods to the consumer: Margaret P. Woods <br/>Ch. 22. The food industry's role in functional foods: Adolph S. Clausi <br/><br/>Part 5 Consumer's viewpoint<br/>Ch. 23. Consumers' view on functional foods: Kristen W. McNutt <br/><br/>Part 6 Future prospects<br/>Ch. 24. Future prospects for functional foods: Jeffrey Bland and Darrel G. Medcalf 
<br/><br/><label>ISBN: </label>0834216884 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition<br/>Natural Foods<br/>Diet Therapy
<br/><br/><label>Dewey Class. No.: </label>613.2  / GOL/F