Skip to content

Nutraceuticals : Designer Foods III: Garlic, Soy and Licorice
Stock Photo: Cover May Be Different

Nutraceuticals : Designer Foods III: Garlic, Soy and Licorice Hardcover - 2004

by LaChance; Paul A. LaChance (Editor)

  • Used

Description

Wiley & Sons, Incorporated, John. Used - Good. Used book that is in clean, average condition without any missing pages.
Used - Good
NZ$162.40
FREE Shipping to USA Standard delivery: 4 to 8 days
More Shipping Options
Ships from Better World Books (Indiana, United States)

About Better World Books Indiana, United States

Biblio member since 2005
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

Better World Books is the world's leading socially conscious online bookseller and has sold over 100 million books. Each sale generates funds for global literacy and education initiatives. We offer low prices, fast shipping, and have a 100% money back guarantee, if you are not completely satisfied.

Terms of Sale:

Better World Books wants every single one of its customers to be happy with their purchase. If you are not satisfied your purchase or simply find out that it was not the book you were looking for, please e-mail us at: help@betterworldbooks.com. We will get back to you as soon as possible with directions on how to return the book to our warehouse. Please keep in mind that because we deal mostly in used books, any extra components, such as CDs or access codes, are usually not included. CDs: If the book does include a CD, it will be noted in the book's description ("With CD!"). Otherwise, there is no CD included, even if the term is used in the book's title. Access Codes: Unless the book is described as "New," please assume that the book does *not* have an access code.

Browse books from Better World Books

Details

  • Title Nutraceuticals : Designer Foods III: Garlic, Soy and Licorice
  • Binding Hardcover
  • Edition First edition (p
  • Condition Used - Good
  • Pages 396
  • Volumes 1
  • Language ENG
  • Publisher Wiley & Sons, Incorporated, John, Trumbull, CT
  • Date 2004-12-27
  • Illustrated Yes
  • Features Illustrated
  • Bookseller's Inventory # 1194011-6
  • ISBN 9780917678400 / 0917678400
  • Weight 1.76 lbs (0.80 kg)
  • Dimensions 9.26 x 6.32 x 1.14 in (23.52 x 16.05 x 2.90 cm)
  • Library of Congress subjects Nutrition, Functional foods
  • Library of Congress Catalog Number 97060572
  • Dewey Decimal Code 615.854

From the rear cover

Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic disease progressions. Nutraceutical is a term used to describe beneficial phytochemicals. The mechanisms of action of nutraceuticals may be one of several. Free radical scavenger and antioxidant nutraceuticals can nullify damage by any number of biochemical mechanisms, but some also exert benefit by enhancing immune function.

A conservative economic analysis was done in 1993 of solely hospital care costs and the roles that three nutrient antioxidants could exert on cardiovascular disease, breast cancer and cataracts. The study considered the potential impact of only three antioxidants, vitamins C and E, and beta-carotene, and the possible annual savings in hospital care costs alone, which could exceed 8 billion dollars. Expert public health physicians believe that as much as 70% of disease is preventable.

The chapters in this book were organized to reveal existing and emerging knowledge of nutraceuticals found in garlic, soy and licorice. Lead chapters discuss the epidemiological evidence, and following chapters discuss chemical or biochemical evidence at the cellular level, as well as the presentation of some clinical data.

A major conclusion of the overall effort is that the science of nutraceuticals is very incomplete, but that findings to date have great promise.

About the author

Edited by Paul A. Lachance, Rutgers - The State University, Dept. of Food Science, New Brunswick, New Jersey.