Polyphenol phytoestrogens - bioactives found in specific foods and
beverages - impart antioxidant, phytoestrogenic, antiproliferative,
and enzyme modulating activities within the human metabolic system.
It is believed that these compounds protect against several forms
of cancer, cardiovascular and neurodegenerative diseases,
osteoporosis, and menopausal symptoms. While there has been a rise
in polyphenol research over the past few years resulting from this
discovery, there has not been a thorough, single source guide that
synthesizes and explains the attained information - "until now,"
Phytoestrogens in Functional Foods comprehensively details the
scientific, technical, and practical aspects involved in the
production, consumption, and safety of phytoestrogens in foods.
The book is divided into five parts for easy reference. Section
I, "Production," introduces the topic of phytoestrogens and
addresses the biosynthesis of polyphenol phytoestrogens in plants,
and the chemistry and mechanism of action of phytoestrogens.
Section II, "Consumption," explains pharmacokinetics, body
composition, and cell signaling. Section III, "Risk and Benefit
Analysis," examines reproductive hormones in females, hormone
replacement therapy, and the benefits and risks associated with
phytoestrogens. Section IV, "Optimization and Utilization,"
discusses soy isoflavones and health, while Section V,
"Applications," explains wine antioxidants and phytoestrogens.
While extensive investigation of these topics has led to many
conflicting reports about their risks and benefits, this text
provides answers and insight on the major questions regarding the
core areas of polyphenol research.
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