Component interactions for efficacy of functional foods

Journal of Nutrition

Volumn 135, Issue 5, 2005, Pages 1223-1225

  Jeffery, Elizabeth ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Component interaction; Efficacy; Functional foods

Indexed keywords

BERRY; BROCCOLI; CELL CULTURE; CHEMICAL ANALYSIS; CONFERENCE PAPER; DIET; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HEALTH FOOD; NONHUMAN; SOYBEAN; TOMATO;

ANIMALIA; BRASSICA OLERACEA VAR. BOTRYTIS; LYCOPERSICON ESCULENTUM;

EID: 18344382229     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/135.5.1223     Document Type: Conference Paper

References (3)

1. Anonymous (2004) Position of the American Dietetic Association: functional foods. J. Am. Diet Assoc. 104: 814-826.
2. Allred, C. D., Allred, K. F., Ju, Y. H., Goeppinger, T. S., Doerge, D. R. & Helferich, W. G. (2004) Soy processing influences growth of estrogen-dependent breast cancer tumors in mice. Carcinogenesis [Epub ahead of print, accessed June 15, 2004].
3. Erdman, J. W., Jr., Badger, T. M., Lampe, J. W., Setchell, K. D. & Messina, M. (2004) Not all soy products are created equal: caution needed in interpretation of research results. J. Nutr. 134: 1229S-1233S.