Blood-boosting functional food

Author: Liu Zhiwei
Publisher:
Publish Date: 2005-03-01
Features: This book is part of the series "Functional Foods and Their Processing Technology." Anemia is a global public nutrition and health issue, and utilizing blood-boosting functional foods is an effective way to prevent and improve nutritional anemia. The content of this book unfolds from the medical foundation of anemia to the basic research, development, and production of blood-boosting functional foods. Starting with an understanding of the human blood formation system and its metabolic regulation, it systematically discusses human anemia and its physiological mechanisms, common types of anemia, especially nutritional anemia, including its pathogenesis, clinical manifestations, differentiation, and preventive measures. It emphasizes food nutrition and treatment for anemia, the research and development of various functional foods to improve nutritional anemia, modern production technologies, processing techniques, functional evaluation procedures, and testing methods. This book integrates scientific rigor, technical expertise, accessibility, and practicality, serving as a reference for research and production personnel engaged in functional food research and development, especially blood-boosting functional foods, as well as for faculty and students in related fields such as food science, nutrition and hygiene, medicine, chemical engineering, and biotechnology. It also provides a scientific resource for the general public to understand anemia and how functional foods can effectively improve it.