Nutraceuticals : designer foods III, garlic, soy, and licorice
The term "designer foods" can be defined as the study of one or more phytochemical component(s) acting individually, additively or synergistically, usually as component(s) of whole food, that have the characteristic of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic disease progressions. The papers in this symposium were organized to reveal the existing and emerging knowledge of the nutraceuticals found in garlic, soy, and licorice. The lead paper discusses the epidemiological evidence, and the papers following present and discuss chemical or biochemical evidence at the cellular level. Some clinical data are presented
Print Book, English, ©1997
Food & Nutrition Press, Trumbull, Conn., ©1997
Congress
xx, 375 pages : illustrations.
9780917678400, 0917678400
37590236
Section 1. Perspectives
section 2. The chemical and biological principles of designer foods
section 3. Phytopharmacology of garlic food forms
section 4. Phytopharmacology of soy food forms
section 5. Phytopharmacology of licorice food forms
section 6. Bridging the gaps in knowledge for designer food applications
Proceedings of the third short course on designer foods held 23-25 May 1994 at Georgetown University