Therapeutic Foods

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer.

Presents introductory chapters for background and practical examples of therapeutic foods used in different diseases to aid in researchProvides scientific methods to help eliminate food spoilage and bacterial contamination in food packagingIncludes benefits of the applications of functional properties of food and food ingredients to benefit health and well-being

1. Nutraceuticals: myths vs. realities
2. The Impact of Functional food and Nutraceuticals in Health
3. Lipids as nutraceuticals: A shift in paradigm
4. Plant nutrition and agronomic management to obtain crops with better nutritional and nutraceutical quality
5. Mushrooms as a source of therapeutic foods
6. Oregano: a feed additive with functional properties
7. Potential of chokeberry (aronia melanocarpa l.) as a therapeutic food
8. Beta-Glucan as therapeutic food
9. Nutritionally enhanced foods incorporating chia seed
10. Perspective therapeutic effects of immunomodulating acidic herbal heteropolysaccharides and their complexes in functional and dietary nutrition
11. Soybeans, flaxseeds and fish oil in the treatment of renal disease
12. Maca, a nutraceutical from the Andean Highlands
13. Phytochemical and pharmacological properties of secondary metabolites in berries
14. Functional Foods and Chemoprevention in Cancer
15. Epigenetic Nutraceuticals in Cancer Treatment