Plants: Diet and Health - A British Nutrition Foundation Text

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Edited by Gail Goldberg.

Focussing on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, this book looks in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease.

This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Contents:

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

Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.