| Document Type
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BL
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| Record Number
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984209
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| Doc. No
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b738579
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| Title & Author
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Performance functional foods /\ edited by D. Watson.
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| Publication Statement
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Boca Raton, FL ;Cambridge :: Woodhead,, 2003.
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| Series Statement
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Woodhead Publishing in food science and technology
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| Page. NO
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1 online resource (xiii, 200 pages) :: illustrations.
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| ISBN
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1855736713
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: 185573690X
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: 9781855736719
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: 9781855736900
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0849317428
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1280372923
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9780849317422
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9781280372926
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9781855736719
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| Notes
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Includes index.
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| Contents
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Front Cover; Performance Functional Foods; Copyright Page; Table of Contents; Preface; Contributors; Chapter 1. Introduction; 1.1 References; Chapter 2. Interactions between stress, food and mood; 2.1 Introduction; 2.2 Brain mechanisms involved in mood; 2.3 Food, the brain and mood; 2.4 Carbohydrates and mood; 2.5 Interactions between stress, food and mood; 2.6 Conclusions and future trends; 2.7 References; Chapter 3. Mood, cognitive function and nutritional and other supplements; 3.1 Introduction; 3.2 B vitamins; 3.3 Antioxidants; 3.4 Polyunsaturated fatty acids; 3.5 Phospholipids.
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3.6 Aluminium3.7 Nerve growth and cerebrovascular factors; 3.8 Herbal and other supplements; 3.9 References; Chapter 4. The range of medicinal plants influencing mental and physical performance; 4.1 Introduction; 4.2 Medicinal plants, mental and physical performance; 4.3 Functions of medicinal plants on mental and physical performance; 4.4 Effects of medicinal plants on mental and physical performance; 4.5 Concerns about the safety and quality of medicinal plants; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References.
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6.6 Immunological and antioxidant properties6.7 Bioactivity of specific ginsenosides; 6.8 Non-ginsenoside bioactivity; 6.9 The safety of ginseng; 6.10 Quality control and use in food; 6.11 Future trends; 6.12 References; Chapter 7. Ginkgo biloba and Alzheimer's disease; 7.1 Introduction; 7.2 Chemistry; 7.3 Functional effects; 7.4 Role in managing Alzheimer's disease; 7.5 Safety issues; 7.6 Conclusion; 7.7 References; Chapter 8. Functional ingredients in sports drinks; 8.1 Introduction: challenges of athletic performance; 8.2 Formulation of sports drinks: carbohydrate content.
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8.3 Formulation of sports drinks: osmolality8.4 Formulation of sports drinks: electrolyte composition and concentration; 8.5 Formulation of sports drinks: flavouring components; 8.6 Future trends: other active ingredients; 8.7 Sources of further information and advice; 8.8 References; Chapter 9. Pharmacological functions of green tea polyphenols; 9.1 Introduction; 9.2 Antibacterial activity; 9.3 Antiviral activity; 9.4 Antioxidant functions; 9.5 Conclusions; 9.6 References; Chapter 10. Caffeine, mental performance and mood; 10.1 Introduction; 10.2 Sources of caffeine and consumption patterns.
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Chapter 5. Phyto-oestrogens and cognitive function5.1 Introduction; 5.2 Cognitive function; 5.3 Conventional hormone replacement therapy (HRT) and cognition; 5.4 Phyto-oestrogens; 5.5 Effects on cognitive function: animal studies; 5.6 Effects on cognitive function: human studies; 5.7 Summary and conclusion; 5.8 References; Chapter 6. Ginseng; 6.1 Introduction; 6.2 Chemistry of ginseng; 6.3 Detection and extraction of bioactive components from ginseng; 6.4 Bioactivity and metabolism of ginseng extracts; 6.5 Anti-stress and cognitive performance properties.
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| Abstract
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Some of the newest and most exciting developments in functional foods are products that claim to influence mood and enhance both mental and physical performance. This important collection reviews the range of ingredients used in these 'performance' functional foods, their effects and the evidence supporting functional benefits.
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| Subject
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Functional foods.
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| Subject
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Performance-- Nutritional aspects.
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Functional foods.
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HEALTH FITNESS-- Diets.
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HEALTH FITNESS-- Food Content Guides.
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HEALTH FITNESS-- Nutrition.
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| Subject
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MEDICAL-- Nursing-- Nutrition.
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| Subject
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MEDICAL-- Nutrition.
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| Dewey Classification
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613.28
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| LC Classification
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QP144.F85P47 2003eb
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| Added Entry
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Watson, D. H., (David H.),1952-
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