| Editorial Reviews
Plant foods are rich in micronutrients, but they also
contain an immense variety of biologically-active, non-nutritive
compounds that contribute to colour, flavour and other
characteristics. This book assesses the health benefits
of phytochemicals, as well as the functional benefits
of particular groups of phytochemicals such as phytoestogens,
carotenoids and flavonoids. It covers key safety and quality
issues in developing phytochemical products, instituting
appropriate intake levels, testing for safety and establishing
health claims through clinical trials. This book will
establish itself as a standard reference on one of the
most important sectors in the functional foods market.
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