LEADER 04006oam 2200721I 450 001 9910785463603321 005 20230725025751.0 010 $a0-429-14185-8 010 $a1-4200-7193-9 024 7 $a10.1201/b10264 035 $a(CKB)2670000000060813 035 $a(EBL)624996 035 $a(OCoLC)692197124 035 $a(SSID)ssj0000418269 035 $a(PQKBManifestationID)11267798 035 $a(PQKBTitleCode)TC0000418269 035 $a(PQKBWorkID)10371111 035 $a(PQKB)11504337 035 $a(MiAaPQ)EBC624996 035 $a(Au-PeEL)EBL624996 035 $a(CaPaEBR)ebr10433625 035 $a(CaONFJC)MIL693841 035 $a(OCoLC)892787773 035 $a(EXLCZ)992670000000060813 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFunctional foods of the East /$fedited by John Shi, Chi-Tang Ho, Fereidoon Shahidi 210 1$aBoca Raton :$cTaylor & Francis,$d2011. 215 $a1 online resource (486 p.) 225 1 $aNutraceutical science and technology ;$v10 300 $aDescription based upon print version of record. 311 $a1-4665-2977-6 311 $a1-322-62559-X 311 $a1-4200-7192-0 320 $aIncludes bibliographical references and index. 327 $aFront 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 Tea 327 $aChapter 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) Berries 327 $aChapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover 330 $aHealth and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider fo 410 0$aNutraceutical science and technology ;$v10. 606 $aFunctional foods$zArab countries 606 $aFunctional foods$zEast Asia 606 $aFunctional foods$zIndia 606 $aFunctional foods$zIran 615 0$aFunctional foods 615 0$aFunctional foods 615 0$aFunctional foods 615 0$aFunctional foods 676 $a613.2095 701 $aShi$b John$01471658 701 $aHo$b Chi-Tang$f1944-$01471659 701 $aShahidi$b Fereidoon$f1951-$091660 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910785463603321 996 $aFunctional foods of the East$93684051 997 $aUNINA