Designing functional foods to enhance health

Phytochemicals as Bioactive Agents

Volumn , Issue , 2000, Pages 241-270

  Bidlack, Wayne R ^a   Wang, Wei ^a  

^a CALIFORNIA STATE POLYTECHNIC UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHRONIC DISEASE; ESSENTIAL NUTRIENTS; FOOD CONSTITUENTS; QUALITY OF LIFE;

EID: 26244454710     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (88)

1. Allen, A. 1999. Do the laws function for functional foods? Food Processing. 60:68.
2. Anonymous. 1991. The Nulraceutical Initiative: A Proposalfor Economic and Regulatory Reform (white paper). New York: The Foundation for Innovative Medicine.
3. Anonymous. 1992. Medical food. A scientific status summary by the Institute of Food Technologists’ expert panel on food safety and nutrition. Food Technol. 46:87-96.
4. Arai, S. 1996. Studies on functional foods in Japan—state of the art. Biosci. Biotech. Biochem. 60:9-15.
5. ATBC Cancer Prevention Study Group. 1994. The effect of vitamin E and beta-carotene on the incidence of lung cancer and other cancers in male smokers. New Engl. J. Med. 330:1029-1035.
6. Barnes, S. 1995. Effect of genistein on in vitro and in vivo models of canccr. J. Nutr. 125:777S-783S.
7. Beecher, H.K. 1959. Measurement of Subjective Responses: Quantitative Effects of Drugs, New York, NY: Oxford University Press.
8. Bellisle, F., Diplock, A.T., Homstra, G., Koletzkos, B., Roberfroid, M., Salminen, S., and Saris, W.H.M. 1998. Functional food science in Europe. Br. J. Nutr. 80:S1-S193.
9. Bidlack, W.R. 1996. Interrelationships of food, nutrition, diet and health: the National Association of State Universities and Land Grant Colleges White Paper. J. Am. Coll. Nutr. 15:422-433.
10. Bidlack, W.R. 1998. Phytochemicals: a potential new health paradigm. Food Technology. 52:168.
11. Bidlack, W.R. and Wang, W. 1998. Designing functional foods. In Modern Nutrition in Health and Disease, Shils, M.E. Olson, J.A. and Shike, M. (Eds) Baltimore, MD: Williams and Wilkins Chapter 112, pp. 823–833.
12. Block, E. 1998. The organosulfur and organoselenium components of garlic and onions. In Phytochmicals: A New Paradigm Bidlack, W.R., Omaye, S.T., Meskin, M.S., and Jahner, D. (Eds) Lancaster, PA: Technomic Publishing Co., Inc.
13. Block, G., Patterson, B., and Subar, A. 1992. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr. Cancer. 18:1-29.
14. Bravo, L. 1998. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr. Rev. 56:317-333.
15. Camire, M.E., and Kantor, M.A. 1999. Dietary supplements: nutrients and legal considerations. Food Technology. 53:87-96.
16. Caragay, A.B. 1992. Cancer-preventive foods and ingredients. Food Technology. 46:65-68.
17. Chen, J. 1992. The antimutagenic and anticarcinogenic effects of tea, garlic and other natural foods in china: a review. Biomed. Environm. Sci. 5:1-17.
18. Chung, K.T. Wei, C.I. and Johnson, M.G. 1998. Are tannins a double-edged sword in biology and health? Trends in Food Sci. & Technol. 9:168-175.
19. Clydesdale, F.M. 1997. A proposal for the establishment of scientific criteria for health claims for functional foods. Nutr. Rev. 55:413-422.
20. Cooper, D.A. Eidridge, A.L., and Peters, J.C. 1999. Dietary carotenoids and lung cancer: a review of recent research. Nutr. Rev. 57:133-145.
21. Cox, P.A. 1990. Ethnopharmacology and the search for new drugs. In Bioactive Compounds from Plants, Chadwick, D.I. and Marsh, J. (Eds) Ciba Foundation Symposium 154, Chichester, NY: J. Wiley, pp. 40–47.
22. Cox, P.A. 1994. Ethnopharmacology and drug development. In Ethnobotany and the Search for New Drugs, Prance, G.T. Chadwick, D.I., and Marsh, J., (Eds) Ciba Foundation Symposium 185, Chichester, NY: J. Wiley, pp. 25–41.
23. Craig, W.J. 1997. Phytochemical: guardians of one’s health. J. Amer. Diet. Assoc. 97:S199-S204.
24. DeFelice, S.L. 1995. The neutraceutical revolution: its impact on food industry R&D. Trends in Food Science and Technol. 6:59-61.
25. Dewick, P.M. 1997. Medicinal Natural Products: A Biosynthetic Approach. New York, NY: John Wiley & Sons.
26. DHHS, FDA. 1993. Food Labeling: general requirements for health claims for food. Nutrition Labeling and Education Act of 1990. Department of Health and Human Services, Food and Drug Administration. Fed. Reg. 58:2478-2536.
27. DHHS, FDA. 1994. Food Labeling: general requirements for health claims for food. Final rule. Department of Health and Human Services, Food and Drug Administration. Fed. Reg. 59(2):395-426.
28. DHHS, FDA. 1996. Regulation of medical foods. Advance notice of proposed rulemaking. Fed. Reg. 61:60661-606711.
29. Dorant, E. van den Brandt, P.A., Goldbohm, R.A., Hermus, R.J.J., and Sturmans, F. 1993. Garlic and its significance for the prevention of cancer in humans: a critical review. Br. J. Cancer. 67:424-429.
30. DSHEA, 1994. Dietary Supplement Health and Education Act of 1994. Publ. no. 103-417, 108 Stat 4325-4335.
31. Ervin, R.B. and Smicklas-Wright, H. 1998. Using encoding and retrival strategies to improve 24 hours dietary recalls among older adults. J. Am. Diet. Assoc. 98:989-994.
32. Farnsworth, N.R. 1994. Basic, quantitative and experimental research phases of Future ethnobotany with reference to the medicinal plants of South America. In Ethnobotany and the Search for New Drugs, Ciba Foundation Symposium 185, Prance, G.T. Chadwick, D.J., and Marsh, J., (Eds) Chichester, NY: J. Wiley pp. 42–59.
33. FDCA. 1938. Food, Drug, and Cosmetic Act of 1938. Publ. no. 75-717, 52 Stat 1040.
34. FNB, NRC. 1989a. Diet and health: implications for reducing chronic disease risk. National Research Council, Committee on Diet and Health, National Academy of Sciences. Washington, DC.
35. FNB, NRC. 1989b. Recommended Dietary Allowances, 10th edition. Food and Nutrition Board, National Academy of Sciences, National Research Council, Washington, DC.
36. Gallup. 1998. The 1998 Gallop focus report on food and nutritional trends and their implications for the pharmaceutical industry. The Gallop Organization, Inc. Princeton, NJ.
37. Gibson, G.R. and Roberfroid, M.B. 1995. Dietary modulation of the human colonic microflora introducing the concept of prebiotics. J. Nuir. 125:1401-1412.
38. Gibson, G.R. and Wang, X. 1994. Inhibitory effects of bifidobacteria on other colonic bacteria. J. Appl. Bacteriol. 65:103-111.
39. Giese, J. and Katz, F. 1997. Ethical marketing of functional foods. Food Technology. 51:58-61.
40. Glinsmann, W.H. 1996. Functional foods in North America. Nutr. Rev. 54:S33-S37.
41. Halliwell, B. 1999. Establishing the significance and optimal intake of dietary antioxidants: the biomarker concept. Nutr. Rev. 57:104-113.
42. Harbome, J.B. ed. 1989. Methods in Plant Biochemistry. I. Plant Phenolics. London: Academic Press.
43. Hasler, C.H. 1998. Functional foods: their role in disease prevention and health promotion. Food Technology. 52:63-70.
44. Hathcock, J.N. 1995. Applications of antioxidants in physiologically functional foods: safety aspects. Crit. Rev. Food Sci. Nutr. 35:161-166.
45. Head, R.J. Record, I.R., and King, R.A. 1996. Functional foods: approaches to definition and substantiation. Nutr. Rev. 54:S17-S20.
46. Heyman, R.A. Mangelsdorf, D.J., Dyck, J.A., Stein, R.B., Eichele, G. Evans, R.M. and Thaller, C. 1992. 9-cis-Retinoic acid is a high affinity ligand for the retinol X receptor. Cell. 68:397—406.
47. Homsey, C. 1999. Functional foods and phytochemicals. Food Product Design. 9:69-70, 73.
48. Hood, R.L. 1998. Tocotrienols in metabolism. In Phytochmicals: A New Paradigm. Bidlack, W.R. Omaye, S.T. Meskin, M.S., and Jahner, D. (Eds), Lancaster, PA: Technomic Publishing Co., Inc.
49. ILSI North America Technical Committee on Food Components for Health Promotion. 1999. Safety assessment and potential health benefits of food components based on selected scientific criteria. In CRC Food Science and Nutrition, Clydesdale, F.M. (Ed) 39:203-316.
50. IOM, NAS. 1994. Opportunities in the Nutrition and Food Sciences, Thomas, P.R., and Earl, R. Washington, DC: Institute of Medicine, National Academy of Sciences, National Academy Press.
51. Karch, S.B. 1999. The Consumers’ Guide to Herbal Medicine. Hauppauge, NY: Advanced Research Press.
52. Kevin, K. 1997. The 1997 top 100 R&D survey. Food Proc. 58:65-70.
53. Kurzer, M.S. and Xu, X. 1997. Dietary phytoestrogens. Annu. Rev. Nutr. 17:353-381.
54. Mazza, G. Ed. 1998. Functional Foods: Biochemical and Processing Aspects, Lancaster, PA: Technomic Publishing Co., Inc.
55. McGinnis, J.M. and Foege, W.H. 1993. Actual causes of death in the United States. JAMA. 270:2207-2212.
56. Miller, S.A. 1997. Developing a new food wholesomeness science to ensure food safety. Food Technology. 51:62-65.
57. Milner, J.A. 1997. Nonnutritive components in foods as modifiers of the cancer process. In Preventive Nutrition: the Comprehensive Guide for Health Professionals, Bendich, A., and Deckelbaum, R.J., (Eds) Totowa, NJ: Humana Press pp. 135–152.
58. Milner, J.A. 1999. Functional foods and health promotion. J. Nutr. 129(7S):1395S-1397S.
59. Milner, J.A. and Roberfroid, M. Eds. 1999. Nutritional and Health Benefits oflnulin and Oligofructose. Proceedings held May, 1998. J. Nutrition. 129S:1395S-1495S.
60. Naidu, A.S., Bidlack, W.R., and Clemens, R.A. 1999. Probiotic spectra of lactic acid bacteria (LAB). Critical Reviews in Food Science and Nutrition. 38:13-126.
61. Neff, J. and Holman, J.R. 1997. How the latest products toe the fine line between food and drugs.Food Processing. 58:23, 25–28.
62. Omaye, S.T., Krinsky, N.I., Kagan, V.E., Mayne, S.T., Liebler, D.C., and Bidlack, W.R. 1997. β-Carotene friend or foe? Fundamental and Applied Toxicology. 40:163-174.
63. Omenn, G.S., Goodman, G.E., Thomquist, M.D., Balmes, J. Cullen, M.R., and Glass, A. 1996. Risk factors for lung cancer and for intervention effects in CARET, the beta-carotene and retinol efficiency trial. J. Nat. Cancer Inst. 88:1550-1559.
64. Pascal, G. 1996. Functional foods in the European Union. Nutr. Rev. 54:S29-S32.
65. Potter, J.D. and Steinmetz, K. 1996. Vegetables, fruit and phytoestrogens as preventive agents. lARC Sci. Publ. 139:61-90.
66. Roberfroid, M. 1993. Dietary fiber, inulin and oligofructose: a review comparing their physiological effects. Crit. Rev. Food Sci. Nutr. 33:103-148.
67. Roberfroid, M.B. 1996. Functional effects of food components on the gastrointestinal system. Nutr. Rev. 54:S38-S42.
68. Roberfroid, M.B. 1999. Concepts in functional foods: the case of inulin and oligofructose. J. Nutr. 129:1398S-1401S.
69. Roberfroid, M.B. and Delzenne, N. 1998. Dietary fructans. Ann. Rev. Nutr. 18:117-143.
70. Ross, I. A. 1998. Medicinal Plants of the World, Chemical Constituents, Traditional and Modern Medical Uses. Totowa, NJ: Humana Press.
71. Scott, E.W., Lee, N.S., Mongeau, R., Hidiroglou, N. L’Abbe, M., Sarwar, A., and Peace, R. 1996. Recommendations for defining and dealing with functional foods. A discussion paper. Bureau of Nutritional Sciences, Food Direcorate, Health Canada, Ottawa.
72. Shahidi, E. and Wanasundara, P.K.J.E.D. 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32:67-103.
73. Shils, M.E., Olson, J.A., Shike, M., and Ross, A.C. Eds. 1999. Modern Nutrition in Health and Disease, 9th Edition. Baltimore, MD: Williams and Wilkins.
74. Singleton, V.L. 1981. Naturally occurring food toxicants: phenolic substances of plant origin common in foods. Adv. Food Res. 27:149-242.
75. Sloan, E. 1999. The top ten up-and-coming nutraceutical markets. Nutraceutical World. 2:58-60, 62, 64–66, 68–69, 71.
76. Sofos, J.N., Beuchet, I.R., Davidson, P.M., and Johnson, E.A. 1998. Naturally occurring antimicrobials in food. Council of Agriculture, Science and Technology, Task Force Report No. 132, Ames, 1A.
77. Steinmetz, K.A. and Potter, J.D. 1991a. Vegetables, fruit, and cancer. I. Epidemiology. Cancer Causes and Control. 2:325-357.
78. Steinmetz, K.A. and Potter, J.D. 1991b. Vegetables, fruit and cancer. II. Mechanisms. Cancer Causes Control. 2:427-442.
79. Stephen, A.M. 1998. Regulatory aspects of functional products. In Functional Foods: Biochemical and Processing Aspects, Mazza, G. (Ed) Lancaster, PA: Technomic Publishing Co., pp. 403–437.
80. Suk, W.A. and Collman, G.W. 1998. Genes and the environment: their impact on children’s health. Environ. Health Perspect. 106:817-820.
81. Timbrell, J.A. 1998. Biomarkers in toxicology. Toxicology. 129:1-12.
82. USDA, 1992. The Food Guide Pyramid. United States Department of Agriculture, Human Nutrition Information Service. Home & Garden Bulletin, no. 252. Washington, DC: US Government Printing Office.
83. USDA, 1995. Dietary Guidelines for Americans. United States Department of Agriculture, 4th Edition. Home & Garden Bulletin, no. 232. Washington, DC: US Government Printing Office.
84. Wrick, K.L. 1993. Functional foods: cereal products at the food-drug interface. Cereal Foods World. 38:205-214.
85. Wrick, K.L. 1995. Consumer issues and expectations for functional foods. Critical Rev. Food Science and Nutrition. 35:167-173.
86. Wrick, K.L., Briedman, K.J., Brewda, J.K., and Carroll, J.J. 1993. Consumer viewpoints on “designer foods.” Food Tech. 47:94-104.
87. Yang, C.S., Chen, L., Lee, M.J., and Landau, J.M. 1996. Effects of tea on carcinogenesis in animal models and humans. In Dietary Phytochemicals in Cancer Prevention and Treatment. American Institute for Cancer Research, New York, NY: Plenum Press, pp. 51–61.
88. Yetley, E.A. and Moore, R.J. 1997. Medical foods: a regulatory paradox. Food Technology. 51:136.