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Functional foods, cardiovascular disease, and diabetes /

Bibliographical information (record 212242)

Functional foods, cardiovascular disease, and diabetes /
Publisher:	CRC Press ;
ISBN:	0849325595
Edition:	2004.
Classification:	WB 400
Dewey:	613.2
URL:	http://www.loc.gov/catdir/enhancements/fy0626/2006282852-d.html

Additional related names

Arnoldi A

Detailed notes

- Includes bibliographical references and index.

- The potential and limits of functional foods in preventing cardiovascular disease -- Assessing health claims for functional foods -- Diet and the prevention of coronary heart disease -- The role of fat-soluble nutrients and antioxidants in preventing heart disease -- Vitamin E and other antioxidants in the prevention of cardiovascular disease -- Iron intake and cardiovascular disease -- Diet and diabetes: prevention and control -- Nutritional risk factors in the development of type 1 and type 2 diabetes -- Flavonoids and cardiovascular disease -- Isoflavones and coronary heart disease -- Plant sterols and cholesterol reduction -- Garlic and cardiovascular disease -- Diet, oxidative stress and cardiovascular disease -- Dietary fat, pregnancy and the prevention of heart disease -- Developing polyunsaturated fatty acids as functional ingredients -- Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA) -- Developments in fat replacers -- Starch in food: diabetes and coronary heart disease -- The use of cereal beta-glucans to control diabetes and cardiovascular disease -- Grain legumes and the prevention of cardiovascular disease -- Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.