Preface ........................................................ xv
Chapter 1
Food and Cardiac Health: Protective Effects of Food on
Cardiovascular System ........................................... 1
Aditi Jain, Jaypee Institute of Information Technology,
India
Vibha Rani, Jaypee Institute of Information Technology, India
Chapter 2
Functional Foods and Cardiac Health ............................ 16
Santosh Jain Passi, University of Delhi, India
Chapter 3
Lentils (Lens culinaris, L.): A Novel Functional Food .......... 42
Mo'ez Al-Islam Ezzat Faris, University of Sharjah, UAE
Amita Attlee, University of Sharjah, UAE
Chapter 4
Health Promoting Effects of Kimchi ............................. 73
Kim Hyun Ju, World Institute of Kimchi, Korea
Han Eung-Soo, World Institute of Kimchi, Korea
Chapter 5
Health Benefits of Tea: Beneficial Effects of Tea on Human
Health ......................................................... 99
Sumonto Mitra, Indian Institute of Toxicology Research,
India
Shashi Khandelwal, Indian Institute of Toxicology
Research, India
Chapter 6
Herbal Benefits of Tea ........................................ 117
Etetor Roland Eshiet, Sustainable Energy Environmental and
Educational Development (SEEED), USA
Ernest E. Smith, Texas Tech University, USA
Chapter 7
Functional Properties of Camel Milk ...........................
Omar Amin Alhaj, King Saud University, Saudi Arabia
Chapter 8
Pomegranate Peel and Fruit Extracts: A Novel Approach to
Avert Degenerative Disorders - Pomegranate and
Degenerative Diseases ......................................... 165
Tariq Ismail, Bahauddin Zakariya University, Pakistan
Saeed Akhtar, Bahauddin Zakariya University, Pakistan
Muhammad Riaz, Bahauddin Zakariya University, Pakistan
Chapter 9
Yerba Mate: Chemistry, Technology, and Biological
Properties .................................................... 185
Roberto Buffo, Universidad de San Pablo-T, Argentina
Chapter 10
Health Benefits and Risks of Rice ............................. 195
Md Zakir Hossain Howlader, University of Dhaka,
Bangladesh
Hossain Uddin Shekhar, University of Dhaka, Bangladesh
Chapter 11
Soy and Soy Products, Isoflavones, Equol, and Health .......... 223
Baltasar Mayo, IPLA-CSIC, Spain
Lucía Guadamuro, IPLA-CSIC, Spain
Ana Belén Flórez, IPLA-CSIC, Spain
Susana Delgado, IPLA-CSIC, Spain
Chapter 12
Application of the Dietary Processed Sulfur Supplementation
for Enhancing Nutritional and Functional Properties of
Meat Products ................................................. 254
Chi-Ho Lee, Konkuk University, South Korea
Chapter 13
Food in Health Preservation and Promotion: A Special Focus
on the Interplay between Oxidative Stress and Pro-Oxidant/
Antioxidant ................................................... 265
Saikat Sen, Assam Downtown University, India
Raja Chakraborty, Assam Downtown University, India
Chapter 14
Antimicrobial Edible Films and Coatings for Fruits and
Vegetables .................................................... 301
Amrita Poonia, Banaras Hindu University, India
Chapter 15
Traditional African Foods and Their Potential to Contribute
to Health and Nutrition: Traditional African Foods ............ 320
John H. Muyonga, Makerere University, Uganda
Sophie Nansereko, Makerere University, Uganda
Ilona Steenkamp, Stellenbosch University, South Africa
Marena Manley, Stellenbosch University, South Africa
Judith Kanensi Okoth, Jomo Kenyatta University of
Agriculture and Technology, Kenya
Chapter 16
Functional Foods of the Indian Subcontinent ................... 347
Jiwan S. Sidhu, Kuwait University, Kuwait
Tasleem A. Zafar, Kuwait University, Kuwait
Chapter 17
Functional Foods in Hypertension: Functional Foods in
Cardiovascular Diseases ....................................... 376
Anil Gupta, Eklavya Dental College and Hospital, India
Compilation of References ..................................... 397
About the Contributors ........................................ 516
Index ......................................................... 521
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