Functional Foods, Volume 3

Author: Zheng Jianxian
Publisher:
Publish Date: 2002-01-01
Features: Functional foods are at the forefront of the international field of food science and engineering and are hailed as the food of the 21st century. This book is the third volume of the first domestic monograph "Functional Foods," featuring novel content, rigorous arguments, and both scientific and practical value. Chapter 1 introduces the principles and methods of animal experiments, data processing, and safety toxicological evaluation. Chapters 2–6 systematically elaborate on the design principles, evaluation methods, operational procedures, and development of functional foods for 18 health benefits, including immune enhancement, kidney strengthening, anti-aging, promoting growth and development, improving gastrointestinal function, regulating gut microbiota, anti-caries, intelligence enhancement, anti-fatigue, anti-stress, weight loss, anti-cardiovascular diseases, anti-hypertension, anti-diabetes, anti-mutation, anti-tumor, sleep improvement, and sexual function enhancement. Chapter 7 discusses the development and evaluation of specialized foods for pregnancy, lactation, and infancy. This book serves as a reference for professionals and management decision-makers in fields such as food, nutrition, medicine, public health, biochemistry, chemical engineering, and sports, as well as for faculty and students in related disciplines.