Handbook of Plant Food Phytochemicals (eBook)

Phytochemicals are plant derived chemicals which may bestow
health benefits when consumed, whether medicinally or as part of a
balanced diet. Given that plant foods are a major component of most
diets worldwide, it is unsurprising that these foods represent the
greatest source of phytochemicals for most people. Yet it is only
relatively recently that due recognition has been given to the
importance of phytochemicals in maintaining our health. New
evidence for the role of specific plant food phytochemicals in
protecting against the onset of diseases such as cancers and heart
disease is continually being put forward. The increasing awareness
of consumers of the link between diet and health has exponentially
increased the number of scientific studies into the biological
effects of these substances.

The Handbook of Plant Food Phytochemicals provides a
comprehensive overview of the occurrence, significance and factors
effecting phytochemicals in plant foods. A key of objective of the
book is to critically evaluate these aspects. Evaluation of
the evidence for and against the quantifiable health benefits being
imparted as expressed in terms of the reduction in the risk of
disease conferred through the consumption of foods that are rich in
phytochemicals.

With world-leading editors and contributors, the Handbook of
Plant Food Phytochemicals is an invaluable, cutting-edge
resource for food scientists, nutritionists and plant biochemists.
It covers the processing techniques aimed at the production of
phytochemical-rich foods which can have a role in
disease-prevention, making it ideal for both the food industry and
those who are researching the health benefits of particular foods.
Lecturers and advanced students will find it a helpful and readable
guide to a constantly expanding subject area.