Functional Foods of the East

John Shi, Chi-Tang Ho, Fereidoon Shahidi

An Overview: Functional Foods of the East. Yin-Yang Theory and Functionality of Traditional Oriental Functional Foods. Traditional Chinese Functional Foods. Traditional Indian Functional Foods. Traditional Arabic Functional Foods. Traditional Japanese Functional Foods. Asian Foods in the Prevention of Cancer. Characteristics of Chinese Medicinal Diets. Herbal Medicinal Foods for Chronic diseases. Asian Foods in the Control of Obesity. Functional Foods for Men’s health. Functional Foods from Ginseng (Korean ginseng, Chinese ginseng, Siberia ginseng). Functional Foods from Green Tea. Special Functional Food Formula to Improve Woman Health. Antioxidants form Some Tropical Spices. Health Benefits from Traditional Fermented Soybeans: Temphe from Indonesian, Natto from Japan. Functional Foods from Seaweed (sea tangle, lavar, brown seaweed, etc.). Omega3 Fatty Acids from Marine Source. Health Benefits of Korean Red Pepper Paste. Antioxidative Functional Factors of Nuts. Special Functional Food Formula to Improve Diabetes. Functional Foods and Ingredients from Wine. Functional Foods from Pearl. Functional Foods from Fungus. Functional Foods from Bee Products (Royal Jelly, Honey, etc.). Comparison of Asian Diet Table and Western Diet Table, A New Prospect. Standardization and current regulation of the Traditional Functional Foods in the East, A Comparative study with European and North America Regulations.