04006oam 2200721I 450 991078546360332120230725025751.00-429-14185-81-4200-7193-910.1201/b10264 (CKB)2670000000060813(EBL)624996(OCoLC)692197124(SSID)ssj0000418269(PQKBManifestationID)11267798(PQKBTitleCode)TC0000418269(PQKBWorkID)10371111(PQKB)11504337(MiAaPQ)EBC624996(Au-PeEL)EBL624996(CaPaEBR)ebr10433625(CaONFJC)MIL693841(OCoLC)892787773(EXLCZ)99267000000006081320180331d2011 uy 0engur|n|---|||||txtccrFunctional foods of the East /edited by John Shi, Chi-Tang Ho, Fereidoon ShahidiBoca Raton :Taylor & Francis,2011.1 online resource (486 p.)Nutraceutical science and technology ;10Description based upon print version of record.1-4665-2977-6 1-322-62559-X 1-4200-7192-0 Includes bibliographical references and index.Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green TeaChapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) BerriesChapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back coverHealth and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foNutraceutical science and technology ;10.Functional foodsArab countriesFunctional foodsEast AsiaFunctional foodsIndiaFunctional foodsIranFunctional foodsFunctional foodsFunctional foodsFunctional foods613.2095Shi John1471658Ho Chi-Tang1944-1471659Shahidi Fereidoon1951-91660MiAaPQMiAaPQMiAaPQBOOK9910785463603321Functional foods of the East3684051UNINA