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Performance functional foods

Edited by David Watson, Food Standards Agency, UK 
Woodhead Publishing  2003  



Hardback  400 pages  ISBN 9781855736719      £150.00
  • reviews the range of ingredients used in 'performance' functional foods
  • summarises research on the complex links between nutrition, functional ingredients, mood and cognitive performance
  • edited by a leading authority in the field and with contributions from experts worldwide
  • essential reading for all concerned with functional foods

One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.

After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.

Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market.

About the editor

David Watson is Head of Branch 4 of the Chemical Safety and Toxicology Division of the UK Food Standards Agency. He has written and edited numerous publications, including the highly successful Food chemical safety Volume 1: contaminants and Food chemical safety Volume 2: additives for Woodhead Publishing. Dr Watson is a Fellow of the Royal Society of Chemistry and the Institute of Biology.

The contributors

C R Markus, University of Maastricht, Belgium
P Clayton, Consultant and former Senior Scientific Advisor to the UK Government Committee on the Safety of Medicines
T S C Li, Agriculture and Agri-Food Canada
S Kreijkamp-Kaspers, University Medical Centre Utrecht, The Netherlands
Y T van der Schouw, University Medical Centre Utrecht, The Netherlands
D D Kitts, University of British Columbia, Canada
D G Popovich, University of British Columbia, Canada
B D Oomah, Agriculture and Agri-Food Canada
R J Maughan, Aberdeen University Medical School, UK
T P Rao, Taiyo Kagaku Co. Ltd, Japan
T Okubo, Taiyo Kagaku Co. Ltd, Japan
D-C Chu,Taiyo Kagaku Co. Ltd, Japan
L R Juneja, Taiyo Kagaku Co. Ltd, Japan
J E James, National University of Ireland


Contents

Chapter 1: Introduction

Chapter 2: Interactions between stress, food and mood
C R Markus, University of Maastricht, Belgium

Introduction
Brain mechanisms involved in mood
Food, the brain and mood
Carbohydrates and mood
Interactions between stress, food and mood
Conclusions and future trends
References

Chapter 3: Mood, cognitive function, nutritional and other supplements
P Clayton, Consultant and former Senior Scientific Advisor to the UK Government Committee on the Safety of Medicines
Introduction
B vitamins
Antioxidants
Polyunsaturated fatty acids
Phospholipids
Other nutritional factors
Herbal and other supplements
References

Chapter 4: range of medicinal plants influencing mental and physical performance
T S C Li, Agriculture and Agri-Food Canada
Introduction
Medicinal plants, mental and physical performance
Functions of medicinal plants on mental and physical performance
Effects of medicinal plants on mental and physical performance
Concerns about the safety and quality of medicinal plants
Future trends
Sources of further information and advice
References

Chapter 5: Phyto-oestrogens and cognitive function
S Kreijkamp-Kaspers and Y T van der Schouw, University Medical Centre Utrecht, The Netherlands
Introduction
Cognitive function
Conventional hormone replacement therapy and cognition
Phyto-oestrogens
Effects on cognitive function: animal studies
Effects on cognitive function: human studies
Summary and conclusion
References

Chapter 6: Ginseng
D D Kitts and D G Popovich, University of British Columbia, Canada
Introduction
Chemistry of ginseng
Detection and extraction of bioactive components from ginseng
Bioactivity and metabolism of ginseng extracts
Anti-stress and cognitive performance properties
Immunological and antioxidant properties
Bioactivity of specific ginsenosides
Non-ginsenoside bioactivity
The safety of ginseng
Quality control and use in food
Future trends
References

Chapter 7: Ginkgo biloba and Alzheimer's disease
B D Oomah, Agriculture and Agri-Food Canada
Introduction
Chemistry
Functional effects
Role in managing Alzheimer's disease
Safety issues
Conclusion
References

Chapter 8: Functional ingredients in sports drinks
R J Maughan, Aberdeen University Medical School, UK
Introduction: challenges of athletic performance
Formulation of sports drinks: carbohydrate content
Formulation of sports drinks: osmolality
Formulation of sports drinks: electolyte composition and concentration
Formulation of sports drinks: flavouring components
Future trends: other active ingredients
Sources of further information and advice
References

Chapter 9: Pharmacological functions of green tea polyphenols
T P Rao, T Okubo, D-C Chu and L R Juneja, Taiyo Kagaku Co. Ltd, Japan
Introduction
Antibacterial activity
Antiviral activity
Antioxidant functions
Conclusions
References

Chapter 10: Caffeine, mental performance and mood
J E James, National University of Ireland
Introduction
Sources of caffeine and consumption patterns
Chemistry and pharmacology
Biological mechanism of action and dependence
Psychomotor performance
Cognitive performance
The caffeine deprivation (withdrawal relief) hypothesis
Mood
Reinforcing properties of caffeine
Challenges to the caffeine deprivation hypothesis
Future trends
Sources of further information
Acknowledgement
References

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : botanicals : coffee : food & beverage products : food ingredients : food science : health & beauty : nutraceuticals : nutrition, human : tea

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