Nutraceuticals and functional foods in health promotion and disease prevention

Acta Horticulturae

Volumn 680, Issue , 2005, Pages 13-24

  Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Free radical scavengers; Health effects; Inhibition of oxidation; Omega 3 fatty acids; Phenolics and polyphenolics; Phytochemicals

Indexed keywords

EID: 43049114456     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.680.1     Document Type: Conference Paper

References (33)

1. Alasalvar, C., Shahidi, F. and Quantick, P. 2002. Food and health applications of marine nutraceuticals: a review. p.175-204. In: C.D. Alaslvar and T. Taylor (eds.), Seafoods-Quality, Technology and Nutraceutical Applications, Springer, New York, NY.
2. Bang, H.O., Dyerberg, J. and Hjorne, N. 1976. The composition of food caused by Greenland Eskimos. Acta Med. Scand. 200:59.
3. Block, G., Patterson, B. and Suber, A. 1992. Fruits, vegetables and cancer prevention: a review of the epidemiological evidence. Nutr. Cancer 18:1-29.
4. Bluementhal, M. 2000. Herbal Medicine: Expanded Commission E. Monographs. Integrative Medicare Communication. Newton, MA.
5. Dyerberg, J., Bang, H.O. and Hjorne, N. 1975. Fatty acid compositions of the plasma lipids in Greenland eskimos. J. Am. Clin. Nutr. 28:958-912.
6. Halliwell, B. 1996. Antioxidants in human health and disease. Annu. Rev. Nutr. 16:33-50.
7. Kanazawa, A., Sawa, T., Akaike, T. and Maeda, H. 2002. Generation of lipid peroxyl radicals from oxidized edible oils and hese-iron: suppression of DNA damage by unrefined oils and vegetables extracts. p.282-300. In: M.J. Morello, F. Shahidi and C.-T. Ho (eds.), Free Radicals in Food: Chemistry, Nutrition and Health Effects, ACS Symposium Series 807, American Chemical Society, Washington, D.C.
8. Khan, M.A. and Shahidi, F. 2002. Photooxidative stability of stripped and non-striped borage and evening primrose oils and their emulsions in water. Food Chem. 79:47-53.
9. Lawson, L.D. and Bauer, R. 1998. Phytomedicines of Europe: Chemistry and Biological Acitivity. ACS Symposium Series 651, American Chemical Society, Washington, D.C.
10. Madsen, H.L. and Bertelsen, G. 1995. Spices and antioxidants. Trends Food Sci. Technol. 6:271-277.
11. Naczk, M. and Shahidi, F. 1989. The effects of methanol-ammonia-water treatment on the content of phenolic acids of canola. Food Chem. 31:159-164.
12. Omenn, G.S., Goodman, G.E., Thoinquist, M.D., Balmes, J., Cullen, M.R., Glass, A., Keogh, J.P., Megskens, F.L., Valanis, B., Williams, J.H., Barnhart, S. and Hammar, S. 1996. Effects of a combination of beta-carotene and vitamin A on lung cancer and cardiovascular disease. New Engl. J. Med. 334:1150-1155.
13. Palaniswamy, U.R. 2003. Vegetarianism and Human health. Hortechnology 13(2):243-251.
14. Risch, S.J. and Ho, C.-T. 1996. Spices: Flavor Chemistry and Antioxidant Properties. ACS Symposium Series 600, American Chemical Society, Washington, D.C.
15. Saleemi, Z.O., Wanasundara, P.K.J.P.D. and Shahidi, F. 1993. Effect of low pungency ground mustard seed on oxidative stability, cooking yield and color characteristics of contaminated meats. J. Agric. Food Chem. 41:641-643.
16. Shahidi, F. 1997. Natural antioxidants: an overview. In: F. Shahidi (ed.), Natural Antioxidants: Chemistry and Health Effects and Applications, AOCS Press, Champaign, IL.
17. Shahidi, F. 2000a. Antioxidant factors in plant foods and selected oilseeds. BioFactors 13:179-185.
18. Shahidi, F. 2000b. Antioxidants in food and food antioxidants. Nahrung 44:158-163.
19. Shahidi, F. 2000c. Seafood in Health and Nutrition: Transformation in Fisheries and Aquaculture - Global Perspectives. Science Tech Publishing Co., St. John's, NL.
20. Shahidi, F. 2002. Antioxidants in plants and oleaginous seeds. p.162-175. In: M.J. Morello, F. Shahidi and C.-T. Ho (eds.), Free Radicals in Food: Chemistry, Nutrition and Health Effects, All symposium series 807, American Chemical Society, Washington, D.C.
21. Shahidi, F. and Shukla, V.K.S. 1996. Nontriacylglycerol constituents of fats and oils. 7:1222-1232.
22. Shahidi, F. and Ho, C.-T. 2000. Phytochemicals and Phytopharmaceuticals. AOCS Press, Champaign, IL.
23. Shahidi, F. and Finley, J.W. 2001. Omega-3 Fatty Acids: Chemistry, Nutrition and Health Effects. ACS Symposium Series 788, American Chemical Society, Washington, D.C.
24. Shahidi, F. and Kim, S.-K. 2002. Quality management of marine nutraceuticals. p.76-87. In: C.-T. Ho and Q.Y. Zheng (eds.), Quality Management of Nutraceuticals, ACS Symposium Series 803, American Chemical Society, Washington, D.C.
25. Shahidi, F. and Naczk, M. 2004. Phenolics in Food and Nutraceuticals. CRC Press, Boca Raton, FL.
26. Simopoulos, A.P. 1981. Omega-3 fatty acids in health and disease and growth and development. Am. J. Clin. Nutr. 54:438-463.
27. Siriwandhana, S.S.K.W. and Shahidi, F. 2002. Anti radical activity of extracts of almond and its by-products. J. Am. Oil Chem. Soc. 79:903-908.
28. Wanasundara, U.N. and Shahidi, F. 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem. 63:335-342.
29. Wettasinghe, M. and Shahidi, F. 1999a. Evening primrose meal: A source of natural antioxidants and scavengers of hydrogen peroxide and oxygen free radicals. J. Agric. Food Chem. 47:1801-1812.
30. Wettasinghe, M. and Shahidi, F. 1999b. Antioxidant and free radical scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds. Food Chem. 67:399-414.
31. Wettasinghe, M. and Shahidi, F. 2002. Iron (II) chelation activity of extracts of borage and evening primrose meals. Food Res. Int. 35:65-71.
32. Wettasinghe, M., Shahidi, F., Amarowicz, R. and Abou-Zaid, M. 2001. Phenolic acids in defatted seeds of borage (Borago officinalis L.). Food Chem. 75:49-56.
33. Wettasinghe, M., Amarowicz, R. and Shahidi, F. 2002. Identification and quantification of low-molecular-weight phenolic antioxidants in seeds of evening primrose (Oenothera biennis L.). J. Agric. Food Chem. 50:1267-1271.