Overview

This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern scientific technology to assure the efficacy and safety of functional foods and nutraceutical supplements.

Full Product Details

Author:   National Taiwan Universityed (Department of Food Science, Department of Food Science, Rutgers University) ,  Jen-Kun Lin (National Taiwan University) ,  Quin Yi Zheng
Publisher:   Oxford University Press Inc
Imprint:   Oxford University Press Inc
Edition:   National Taiwan University ed
Volume:   No. 859
Dimensions:   Width: 15.80cm , Height: 2.10cm , Length: 23.60cm
Weight:   0.554kg
ISBN:  

9780841238411

ISBN 10:   0841238413
Pages:   360
Publication Date:   09 October 2003
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   No Longer Our Product
Availability:   In Print  
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Table of Contents

OVERVIEW ; 1. Oriental Herbal Products: The Basis for Development of Dietary Supplements and New Medicines in the 21st Century ; 2. Standardization of the Traditional Functional Foods from Medicine Herbs ; 3. Targeting of Inflammation Using Nutraceuticals ; BIOLOGICAL ACTIVITY ; 4. Carnosol from Rosemary Suppresses Inducible Nitric Oxide Synthase Through Down-regulating NF ?B in Murine Macrophages ; 5. Hypolipidemic Effect and Antiatherogenic Potential of Pu-Erh Tea ; 6. Protective Effects of Baicalein and Wogonin Against Mutagen-induced Genotoxicities ; 7. Biological Activities of Flavonoids Isolated from Chinese Herb Huang Qui: Inhibition of NO and PGE2 Production by Flavonoids ; 8. Induction of Apoptosis by Rosemary Polyphenols in HL-60 Cells ; 9. Anticaries Effect of Wasabi Components ; 10. Bioactivity of Lycopene-Rich Carotenoid Concentrate Extracted from Tomato ; ANTIOXIDANTS ; 11. Antioxidants in Herbs of Okinawa Islands ; 12. Antioxidants from Some Tropical Spices ; 13. Antioxidant Capacity of Berry Crops and Herbs ; 14. Antioxidant Properties of Hsian-tsao (Mesona procumbens Hemsl.) ; 15. Effect of Different Heating Processes on Cytotoxic and Free Radical Scavenging Properties of Onion Powder ; 16. Identification of Antioxidants from Du-Zhong (Eucommia ulmoides Oliver) Directed by DPPH Free Radical-Scavenging Activity ; PHYTOCHEMISTRY ; 17. Schisandra chinensis: Chemistry and Analysis ; 18. Phytochemical and Biological Studies on Evodia lepta ; 19. Unique Chemistry of Aged Garlic Extract ; 20. Three New Sesquiterpene Lactones from Inula Britannica ; 21. Chemistry and Bioactivity of the Seeds of Vaccaria segetalis ; 22. Studies on the Chemical Constituents of Loquat Leaves (Eriobotrya japonica) ; 23. Changes in Some Components of Tea Fungus Fermented Black Tea ; 24. Chemistry and Bioactivity of Allium tubersom Seeds

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