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Phytochemical Functional Foods Related Titles from Woodhead’S Food Science, Technology and Nutrition List Phytochemical functional foods Related titles from Woodhead’s food science, technology and nutrition list: Performance functional foods (ISBN 1 85573 671 3) Some of the newest and most exciting developments in functional foods are products that claim to influence mood and enhance both mental and physical performance. This important collection reviews the range of ingredients used in these ‘performance’ functional foods, their effects and the evidence supporting their functional benefits. Antioxidants in food (ISBN 1 85573 463 X) Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients. ‘An excellent reference book to have on the shelves’ LWT Food Science and Technology Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1) Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Phytochemical functional foods Edited by Ian Johnson and Gary Williamson CRC Press Boca Raton Boston New York Washington, DC W OODHEAD PUBLISHING LIMITED Cambridge, England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2003, Woodhead Publishing Ltd and CRC Press LLC © 2003, Woodhead Publishing Ltd The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing ISBN 1 85573 672 1 (book) 1 85573 698 5 (e-book) CRC Press ISBN 0-8493-1754-1 CRC Press order number: WP1754 Cover design by The ColourStudio Typeset by Replika Press Pvt Ltd, India Printed by TJ International, Padstow, Cornwall, England Contents List of contributors . xi 1 Introduction . 1 I. Johnson, Institute of Food Research, UK and G. Williamson, Nestlé Research Centre, Switzerland Part I The health benefits of phytochemicals . 3 2 Nutritional phenolics and cardiovascular disease . 5 F. Virgili and C. Scaccini, National Institute for Food and Nutrition Research, Italy, L. Packer, University of California, USA and G. Rimbach, University of Reading, UK 2.1 Introduction . 5 2.2 LDL oxidation and atherogenesis . 6 2.3 Polyphenols and cell response. 7 2.4 Polyphenols and activated NF-κB . 8 2.5 Other aspects of polyphenols as modulators of signal transduction . 9 2.6 Indirect evidence for polyphenol activity in atherogenesis . 12 2.7 Conclusion and future trends . 13 2.8 List of abbreviations . 14 2.9 References . 14 3 Phytochemicals and cancer: an overview . 18 I. Johnson, Institute of Food Research, UK 3.1 Introduction . 18 3.2 What is cancer? . 20 3.3 The nature of tumour growth . 22 3.4 Models of carcinogenesis . 24 3.5 Diet and gene interactions . 25 3.6 Cancer risk and particular nutrients . 27 vi Contents 3.7 Phytochemicals . 32 3.8 Carotenoids . 33 3.9 Flavonoids . 35 3.10 Phytoestrogens . 36 3.11 Glucosinolates . 37 3.12 Other nutritional factors . 38 3.13 Conclusion and future trends . 38 3.14 References . 39 4 Food-borne glucosinolates and cancer . 45 I. Johnson and E. Lund, Institute of Food Research, UK 4.1 Introduction . 45 4.2 Sources, structures and metabolites of the glucosinolates . 46 4.3 Digestion and absorption. 48 4.4 Glucosinolate breakdown products and cancer . 51 4.5 Blocking the initiation phase . 52 4.6 Suppressing the promotion phase . 55 4.7 Summary and conclusions. 57 4.8 Acknowledgements . 58 4.9 Sources of further information and advice . 58 4.10 References . 59 5 Phytoestrogens and health . 65 C. Boyle, SEAC, UK, and K. Moizer, T. Barlow, B. Jeffery and S. Paul, Food Standards Agency, UK 5.1 Introduction . 65 5.2 Mechanisms of phytoestrogen action: receptor and non-receptor mediated . 66 5.3 Other effects of phytoestrogens. 69 5.4 The health effects of phytoestrogens: osteoporosis, cardiovascular disease and thyroid function . 71 5.5 The health effects of phytoestrogens: central nervous system and immune function . 73 5.6 The health effects of phytoestrogens: cancer . 74 5.7 The health effects of phytoestrogens: fertility, development and hormonal effects . 77 5.8 Future trends and priorities for research . 79 5.9 Sources of further information and advice . 80 5.10 References . 80 6 Phytoestrogens and bone health . 88 E. Offord, Nestlé Research Centre, Switzerland 6.1 Introduction . 88 6.2 Composition and metabolism of phytoestrogens . 89 Contents vii 6.3 Human studies on soy isoflavones and bone maintenance . 90 6.4 Animal studies on soy isoflavones and bone maintenance . 94 6.5 Mechanisms of action of isoflavones in bone health . 96 6.6 Dietary recommendations . 100 6.7 Conclusion and future trends . 100 6.8 References . 101 7 Carotenoids in food: bioavailability and functional benefits . 107 S. Southon and R. Faulks, Institute of Food Research, UK 7.1 Introduction: the concept of bioavailability . 107 7.2 Functional benefits of carotenoids: vision, cancer and cardiovascular disease. 109 7.3 Factors affecting carotenoid bioavailability: food sources and intakes . 112 7.4 Release from food structures: maximising availability for absorption . 114 7.5 Absorption and metabolism . 118 7.6 Methods for predicting absorption . 119 7.7 Tissue concentrations. 121 7.8 Future trends . 123 7.9 Sources of further information and advice . 124 7.10 References . 124 8 The functional benefits of flavonoids: the case of tea . 128 H. Wang, G. Provan and K. Helliwell, William Ransom and Son plc, UK 8.1 Introduction: types of tea . 128 8.2 Flavonoids and other components of tea . 129 8.3 Functional benefits . 134 8.4 Mechanisms of anticarcinogenic and other activity . 138 8.5 Potential side-effects of tea constituents . 141 8.6 Tea drinking and flavonoid intake . 141 8.7 Tea extracts and their applications . 143 8.8 Analytical methods for detecting flavonoids . 145 8.9 Future trends . 148 8.10 Sources of further information and advice . 149 8.11 References . 150 9 Phytochemicals and gastrointestinal health . 160 R. Buddington and Y. Kimura, Mississippi State University, USA, and Y. Nagata, Otsuka Pharmaceutical Co. Ltd, Japan 9.1 Introduction . 160 9.2 The gastrointestinal tract . 161 viii Contents 9.3 The influence of phytochemicals on gastrointestinal function . 162 9.4 Phytochemicals and digestion . 163 9.5 Phytochemicals, waste and toxin elimination and other functions . ..
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