Handbook of Nutraceuticals and Functional Foods, Second Edition

by Wildman,Robert E.C.

• ISBN13: 9780849364099
• ISBN10: 0849364094
• Edition: 2nd
• Format: Hardcover
• Copyright: 2006-10-25
• Publisher: CRC Press

Summary

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit.Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound.New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity.With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Table of Contents

Nutraceuticals and Functional Foods	1	(22)
Robert E.C. Wildman
Mike Kelley
Introduction	1	(1)
Defining Nutraceuticals and Functional Foods	2	(1)
Classifying Nutraceutical Factors	3	(1)
Food and Nonfood Sources of Nutraceutical Factors	4	(1)
Nutraceutical Factors in Specific Foods	5	(1)
Mechanism of Action	6	(2)
Classifying Nutraceutical Factors Based on Chemical Nature	8	(15)
Isoprenoid Derivatives (Terpenoids)	9	(4)
Phenolic Compounds	13	(3)
Carbohydrates and Derivatives	16	(3)
Fatty Acids and Structural Lipids	19	(1)
Amino Acid-Based	20	(1)
Microbes (Probiotics)	20	(1)
Minerals	20	(1)
References	20	(3)
Isoflavones: Source and Metabolism	23	(32)
Suzanne Hendrich
Patricia A. Murphy
Food Chemistry of Isoflavones	23	(9)
Analysis Methods	32	(11)
Isoflavones in Soy Ingredients (including Soybeans)	32	(2)
Isoflavones in Soy Foods	34	(2)
Soy Isoflavone Bioavailability	36	(1)
Major Sites of Action of Isoflavones	36	(1)
Health Beneficial Potential of Isoflavones	37	(1)
Toxicology of Isoflavones	38	(2)
Interactions of Isoflavones with Estrogen Receptors --- Key Sites of Action?	40	(1)
Apparent Absorption and Relative Pharmacokinetics of Isoflavones	41	(1)
Endogenous Biotransformation of Isoflavones	42	(1)
Microbial Biotransformation and Apparent Degradation of Isoflavones	43	(2)
Equol	43	(1)
General Significance of Gut Microbial Metabolism of Isoflavones	44	(1)
Summary	45	(10)
Acknowledgments	45	(1)
References	45	(10)
Lycopene: Food Sources, Properties, and Health	55	(18)
Richard S. Bruno
Robert E.C. Wildman
Steven J. Schwartz
Introduction	55	(1)
Dietary Sources of Lycopene	56	(1)
Bioavailability, Biological Distribution, and Metabolism	57	(4)
Absorption and Bioavailability	57	(2)
Effect of Food Processing	59	(1)
Factors Altering Absorption and Plasma Concentrations	60	(1)
Biological Distribution	60	(1)
Metabolism	61	(1)
Antioxidant Properties	61	(2)
In Vitro	62	(1)
In Vivo	62	(1)
Lycopene and Chronic Disease	63	(4)
Epidemiological Studies	63	(1)
Tissue and Cell Culture	64	(1)
Animal Trials	65	(1)
Human Investigations	66	(1)
Cancer	66	(1)
Heart Disease	67	(1)
Conclusions	67	(6)
References	67	(6)
Garlic: The Mystical Food in Health Promotion	73	(28)
Sharon A. Ross
John A. Milner
Introduction	73	(1)
Garlic Composition and Chemistry	74	(2)
Implication in Health	76	(1)
Antimicrobial Effects	76	(3)
Cancer	79	(8)
Nitrosamine and Heterocyclic Amine Formation	80	(2)
Carcinogen Activity Modulation	82	(1)
Cell Cycle Arrest/Apoptosis	83	(1)
DNA Repair	84	(1)
Epigenetic Modulation	84	(1)
Redox and Antioxidant Capacity	85	(1)
Immunocompetence Ammunonutrition	85	(1)
COX/LOX Pathways	86	(1)
Diet as a Modifier	87	(1)
Heart Disease	87	(2)
Cholesterol and Lipoproteins	87	(1)
Blood Pressure	88	(1)
Plaque and Platelet Aggregation	89	(1)
Summary and Conclusions	89	(12)
References	89	(12)
Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and Heart Disease	101	(30)
Michael A. Dubick
Stanley T. Omaye
Introduction	101	(2)
Polyphenols	103	(6)
Chemical Background and Nomenclature	103	(1)
Polyphenols in Wines and Grapes	104	(2)
Compounds Found in Teas	106	(1)
Absorption and Metabolism of Polyphenols	107	(2)
Epidemiology of Polyphenols and Atherosclerosis	109	(1)
Etiology of Atherosclerosis	110	(1)
Actions of Polyphenols on Risk Factors Associated With CVD	110	(7)
Effects on Cholesterol and Lipids	110	(1)
General Antioxidant Effects	110	(2)
LDL Oxidation	112	(3)
Vasodilatory and Nitric Oxide-Related Effects	115	(1)
Effects on Hemostasis	115	(1)
Atherosclerosis and Inflammation	116	(1)
Potential Adverse Effects of Polyphenols	117	(1)
Conclusions	118	(13)
Significance of Polyphenols in CVD and Health	118	(1)
Dietary Recommendations	119	(1)
References	120	(11)
Dietary Fiber and Coronary Heart Disease	131	(14)
Thunder Jalili
Denis M. Medeiros
Robert E.C. Wildman
Dietary Fiber Classification and Food Sources	131	(3)
Physical and Physiological Properties of Fiber	134	(2)
Relationship between Cholesterol Levels and CHD	136	(5)
Role of Fiber in Reducing Serum Cholesterol	136	(2)
Mechanisms for Lowering of Serum Cholesterol by Fiber	138	(2)
Other Relevant Considerations for Fiber and CHD Risk	140	(1)
Fiber as Adjunct Therapy to Statin Medication	140	(1)
Health Claims Associated with Fiber and CHD	141	(4)
References	142	(3)
Omega-3 Fish Oils and Lipoprotein Metabolism	145	(10)
Sidika E. Kasim-Karakas
Introduction	145	(1)
Lipoprotein Metabolism	145	(1)
Effects of N-3 Fish Oils on Lipoproteins	146	(3)
Hepatic Production of VLDL	146	(1)
Intestinal Production of Chylomicrons	147	(1)
Lipolysis of Triglyceride-Rich Lipoproteins	148	(1)
Metabolism of LDL	149	(1)
Metabolism of HDL	149	(1)
Specific Effects of Individual N-3 Fatty Acids	149	(1)
Potential Adverse Effects of Fish Oils: Lipid Peroxidation	149	(1)
Fish Oils as Combination Therapy for Hyperlipidemia	150	(1)
Conclusion	150	(5)
References	150	(5)
Omega-3 Fish Oils and Insulin Resistance	155	(10)
Sidika E. Kasim-Karakas
Clinical Indications for n-3 Fish Oils in Diabetes	155	(1)
Maintenance of Glucose Homeostasis	156	(1)
Effects of n-3 Fish Oils on Glycemic Control	156	(2)
Effects of n-3 Fish Oils on Pancreatic Insulin Secretion	158	(1)
Effects of n-3 Fish Oils on Hepatic Glucose Production	158	(1)
Effects of n-3 Fish Oils on Peripheral Insulin Action	158	(1)
Effects of n-3 Fish Oils on Adipokines	159	(1)
Conclusion	159	(6)
References	160	(5)
Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum)	165	(28)
Luke R. Howard
Robert E.C. Wildman
Introduction	165	(1)
Fruits and Vegetables for Disease Prevention	166	(1)
Ascorbic Acid	166	(5)
Effects of Postharvest Handling and Processing on Ascorbic Acid Content	170	(1)
Flavonoids	171	(3)
Postharvest Handling and Effect of Processing on Flavonoid Content	173	(1)
Tocopherols	174	(2)
Effect of Processing on Tocopherol Content of Peppers	174	(2)
Carotenoids	176	(6)
Effects of Postharvest Handling and Processing on Carotenoid Content	180	(2)
Capsaicinoids	182	(11)
Effects of Postharvest Handling and Processing	185	(1)
References	185	(8)
Osteoarthritis: Nutrition and Lifestyle Interventions	193	(30)
Dianne H. Volker
Peony Lee
Introduction	193	(1)
Osteoarthritis	194	(1)
Epidemiology	194	(1)
Pathogenesis	194	(1)
Clinical Features	194	(1)
Diagnosis	194	(1)
Risk Factors	195	(5)
Age and Gender	195	(1)
Obesity	195	(1)
Bone-Mineral Density	195	(1)
Hormones	196	(1)
Occupational Factors	196	(1)
Sports Participation and Trauma	196	(3)
Muscle Weakness	199	(1)
Genetics and Ethnicity	199	(1)
Nutritional Factors --- Vitamin Supplements	199	(1)
Management	200	(14)
Nonpharmacological Treatments	200	(7)
Pharmacological Treatments	207	(1)
Complementary Therapies	208	(6)
Lifestyle and Nutritional Interventions --- The Whole Picture	214	(1)
Conclusions	214	(9)
References	215	(8)
Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and Exercise in the Treatment of Rheumatoid Arthritis	223	(24)
Dianne H. Volker
Introduction	223	(1)
Rheumatoid Arthritis	224	(3)
Epidemiology of RA	224	(1)
Pathogenesis	225	(1)
Clinical Features	225	(2)
Diagnosis	227	(1)
Risk Factors	227	(4)
Age and Gender	227	(1)
Genetics	227	(1)
Environmental Factors	228	(1)
Inflammation	228	(2)
Comorbidities	230	(1)
Management	231	(5)
Nonpharmacological Treatment	231	(1)
Pharmacological Treatment	232	(1)
Treatment Paradigms	232	(1)
Complementary Therapies	233	(1)
Dietary Regimens	234	(1)
Vitamin D	235	(1)
Probiotics	235	(1)
Supplementation Strategies	236	(1)
Conclusion	236	(11)
References	237	(10)
Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density and Bone Markers	247	(22)
D. Lee Alekel
Introduction	247	(1)
Epidemiologic Perspective	248	(3)
Overview of Osteoporosis	248	(1)
Caucasian vs. Asian Populations: Bone Density and Fractures	249	(1)
Soy Intake, Bone Density, and Fractures	249	(2)
Current and Potential Alternative Treatments for Osteoporosis	251	(7)
Estrogen Therapy/Hormone Therapy	251	(1)
Bisphosphonates	251	(1)
Calcitonin	251	(1)
Calcium and Vitamin D	252	(1)
Selective Estrogen Receptor Modulators (SERMs)	252	(1)
Soy Isoflavones: Potential Alternative for Osteoporosis Prevention?	253	(1)
Protein and Soy Isoflavone Intake in Relation to Calcium Homeostasis	253	(1)
Soy Isoflavones and Bone Mineral Density: Prospective Studies	254	(2)
Biochemical Markers of, Bone in Response to Soy Isoflavones	256	(2)
Summary and Current State of Understanding	258	(1)
Gaps in Knowledge/Future Research Directions	259	(10)
References	260	(9)
Applications of Herbs to Functional Foods	269	(16)
Susan S. Percival
R. Elaine Turner
Introduction	269	(1)
Herbal Medicine	270	(1)
Herbs as Ingredients in Functional Foods	270	(2)
Regulatory Status	270	(1)
Identity Dilemma	271	(1)
Standardization Dilemma	271	(1)
Effect of Processing Dilemma	271	(1)
Safety Dilemma	272	(1)
Interactions with Drugs Dilemma	272	(1)
Label Statements and Claims	272	(1)
Actions and Evidence of Herbal Efficacy	273	(7)
Nervous System	273	(4)
Heart and Circulation	277	(1)
Immune System	277	(1)
Digestive System	278	(1)
Respiratory System	279	(1)
Urinary System	279	(1)
Musculoskeletal System	280	(1)
Summary and Conclusion	280	(5)
References	281	(4)
Conjugated Linoleic Acids: Biological Actions and Health	285	(12)
Yong Li
Bruce A. Watkins
Introduction	285	(1)
Absorption, Metabolism, and Body Weight	286	(1)
Absorption	286	(1)
Lipid Metabolism	286	(1)
Body Weight and Composition	287	(1)
Health Aspects	287	(4)
Blood Lipids	287	(1)
Cancer	288	(1)
Inflammation and Immune Function	289	(1)
Bone and Joint	290	(1)
Diabetes	290	(1)
CLA Adverse Effects	291	(1)
Safety	291	(1)
Conclusions	291	(6)
References	292	(5)
Olive Oil and Health Benefits	297	(12)
Denis M. Medeiros
Meghan Hampton
Introduction	297	(1)
Nutritional Components of Olives	298	(1)
Olive Oil	298	(2)
Coronary Heart Disease	300	(3)
Fatty Acids in the Mediterranean Diet	300	(1)
Other Olive Constituents and Their Effects	300	(1)
Olives as Sources of Antioxidants	301	(1)
Olive Oil and Inflammation	302	(1)
Hypertension and Olive Oil Consumption	303	(1)
Cancer	303	(2)
Breast Cancer and Olive Oil	303	(1)
Prostate Cancer and Olive Oil	304	(1)
Other Cancers and Olive Oil	304	(1)
Summary and Future Need for Cancer Research and Olive Oil	305	(1)
Other Disease Conditions and Olive Oil	305	(1)
Summary of a Consensus Report	305	(1)
Summary	305	(4)
References	306	(3)
The Role of α-and γ-Tocopherols in Health	309	(26)
Richard S. Bruno
Introduction	309	(1)
History	310	(1)
Functions	311	(3)
Antioxidant	311	(2)
Nonantioxidant	313	(1)
α-Tocopherol	313	(1)
γ-Tocopherol	313	(1)
Dietary Sources	314	(2)
Food	314	(1)
Supplements	315	(1)
Human Requirements and Dietary Intake	316	(1)
Bioavailability	316	(3)
Digestion and Absorption	316	(2)
Hepatic Secretion	318	(1)
Hepatic Metabolism	318	(1)
Deficiency	319	(1)
Toxicity	319	(1)
α-and γ-Tocopherol Interactions with Vitamin C	320	(1)
Role in Chronic Disease Prevention	320	(4)
Cardiovascular Disease	321	(1)
Alzheimer's Disease	322	(1)
Cancer	322	(1)
Lung Cancer	323	(1)
Prostate Cancer	323	(1)
Colon Cancer	324	(1)
Conclusions	324	(11)
Abbreviations	325	(1)
References	325	(10)
Probiotics and Prebiotics	335	(18)
Edward R. Farnworth
Probiotics	335	(3)
Criteria for Probiotics	335	(2)
Probiotic Products on the Market	337	(1)
Prebiotics	338	(1)
Microbiology of the Gastrointestinal Tract	339	(2)
Probiotic Products	341	(5)
Yogurt	341	(1)
Lactase Deficiency	341	(1)
Cholesterol Metabolism	342	(1)
Immune Function	343	(1)
Diarrhea	343	(1)
Cancer	344	(1)
A Vehicle for Other Nutrients	344	(1)
Kefir	344	(1)
Fabrication	345	(1)
Health Benefits	346	(1)
Fermented Vegetables and Other Foods	346	(1)
The Future for Probiotics and Prebiotics	347	(6)
References	347	(6)
Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects	353	(20)
Edward R. Farnworth
Claude P. Champagne
Marie-Rose Van Calsteren
Introduction	353	(1)
Exopolysaccharides in Foods	354	(4)
Introduction	354	(2)
Factors Influencing the Production of Exopolysaccharides by Lactic Acid Bacteria	356	(1)
Fermentation Conditions	356	(1)
Effect of Growth Media on Exopolysaccharide Production	356	(2)
Interactions between Strains	358	(1)
Effect of Fermentation Technology	358	(1)
Chemical Structure of Exopolysaccharides	358	(1)
Methods of Structural Characterization	358	(1)
Health Benefits of Exopolysaccharides	359	(5)
Digestion of EPSs	359	(3)
Antitumor Effects	362	(1)
Immune Function Effects	362	(1)
Cholesterol Digestion and Metabolism Effects	363	(1)
Effects on Diabetes	363	(1)
Other Uses of Exopolysaccharides	364	(1)
Conclusions	364	(9)
References	365	(8)
Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum in the Adjunctive Treatment of Depression	373	(18)
Dianne H. Volker
Jade Ng
Introduction	373	(1)
Prevalence	374	(2)
Pathogenesis	376	(1)
Clinical Features	376	(1)
Diagnosis	376	(1)
Risk Factors	377	(4)
Gender and Biological Factors	377	(2)
Psychological Factors	379	(1)
Social Factors	380	(1)
Management	381	(5)
Pharmacological Regimes	381	(1)
Adjunctive Nutritional Regimens	381	(5)
Conclusion	386	(5)
References	386	(5)
Protein as a Functional Food Ingredient for Weight Loss and Maintaining Body Composition	391	(18)
Jennifer E. Seyler
Robert E. C. Wildman
Donald K. Layman
Macronutrient Levels and Weight Loss	392	(1)
Discovering Protein	392	(1)
Overview of Protein	393	(1)
Roles of Amino Acids and Proteins	393	(2)
Protein Requirements	395	(1)
Protein Sources	396	(1)
Protein Digestion and Absorption	397	(1)
Protein Turnover	397	(1)
BCAAs ---Specifically, Leucine and Weight Loss	398	(1)
Protein and Glycemic Control	398	(1)
Energy Metabolism	399	(1)
Weight Loss and Energy Intake	399	(1)
Protein and Weight Loss	400	(1)
Protein and Appetite	401	(1)
Weight Loss and Exercise	401	(1)
Protein, Exercise, and Weight Loss	402	(1)
Conclusions	402	(7)
References	403	(6)
Nutraceuticals and Inflammation in Athletes	409	(12)
Brendan Plunkett
Robin Callister
Manohar L. Garg
Introduction	409	(1)
Exercise and Inflammatory Mediators	410	(1)
Omega-3 Fatty Acids	410	(2)
Cell Membrane Fatty Acid Content	412	(1)
Adhesion Molecules	412	(1)
Omega-3 Fatty Acids and Inflammatory Mediators	413	(1)
Glutamine	413	(1)
Exercise and Overtraining Syndrome	414	(1)
Combination of Glutamine and Omega-3 Supplementation	415	(1)
Summary	415	(6)
References	416	(5)
Oxidative Stress and Antioxidant Requirements in Trained Athletes	421	(22)
Trent A. Watson
Robin Callister
Manohar L. Garg
Introduction	422	(1)
Oxidative Stress	422	(4)
Free Radicals	422	(1)
Reactive Oxygen Species and Oxygen-Derived Free Radicals	422	(1)
Types of ROS	423	(1)
Characteristics of Oxidative Stress	423	(1)
Antioxidants	423	(1)
Enzymatic Antioxidants	424	(1)
Nonenzymatic Antioxidants	424	(1)
Antioxidants as Prooxidants	424	(2)
Exercise-Induced Oxidative Stress	426	(1)
Evidence of Oxidative Stress in Exercise	426	(1)
Mechanisms that May Increase ROS Production in Exercise	427	(2)
Electron Transport Chain	427	(1)
Xanthine Oxidase	428	(1)
Inflammation and Immunity	428	(1)
Metal Ions	429	(1)
Peroxisomes	429	(1)
Other Factors	429	(1)
Antioxidants and Exercise	429	(1)
Up-Regulation of Endogenously Produced Antioxidant Enzymes	430	(1)
Increased de Novo Production of Endogenous Antioxidant Molecules	430	(1)
Mobilization	431	(1)
Antioxidant Manipulation, Oxidative Stress, and Exercise Performance	431	(1)
Antioxidant Deficiency and Restriction	432	(1)
Dietary Intake	433	(1)
Supplementation	433	(2)
Conclusions	435	(8)
References	435	(8)
Coenzyme Q10: A Functional Food with Immense Therapeutic Potential	443	(10)
Pratibha Chaturvedi
Darrell Vachon
Najla Guthrie
Introduction	443	(1)
History of CoQ10	444	(1)
CoQ10 Deficiency	444	(1)
Treatment of Heart Disease with CoQ10	445	(1)
Methods for Detection of CoQ10	446	(2)
Materials	446	(1)
Instruments and Equipment	446	(1)
Standards Preparation	447	(1)
Sample Preparation and Analysis	447	(1)
Analysis	447	(1)
Conclusion	448	(5)
References	450	(3)
Coffee as a Functional Beverage	453	(14)
Lem Taylor
Jose Antonio
Introduction	453	(1)
Introduction to Coffee and Caffeine	454	(1)
Doses of Caffeine	454	(1)
Coffee and Caffeine in Weight Loss and Energy Expenditure	455	(1)
Effects of Coffee (Caffeine) in the Brain and Body	456	(1)
Exercise Performance with Coffee and Caffeine Consumption	456	(2)
Health Related Issues in Coffee Consumption	458	(2)
Blood Pressure	458	(1)
Cardiovascular Disease	458	(1)
Diabetes	459	(1)
Cancer	459	(1)
Conclusion and Closing Remarks	460	(7)
References	462	(5)
Nutraceutical Stability Concerns and Shelf Life Testing	467	(18)
Leonard N. Bell
Introduction	467	(1)
Kinetic Modeling of Chemical Reactions	468	(11)
Effect of Temperature on Stability	472	(2)
Effect of Moisture on Stability	474	(3)
Effect of Oxygen on Stability	477	(1)
Effects of Ingredients on Stability	477	(2)
Accelerated Shelf Life Testing	479	(1)
Final Thoughts	480	(5)
References	481	(4)
Nutraceutical and Functional Food Application to Nonalcoholic Steatohepatitis	485	(18)
Dianne H. Volker
Diah Yunianingtias
Introduction	485	(1)
Concepts and Issues	486	(1)
Pathogenesis	486	(1)
Diagnosis of NASH	486	(4)
Risk Factors	487	(1)
Overweight and Obesity	488	(1)
Type II Diabetes Mellitus	489	(1)
Hyperlipidemia	490	(1)
Other Conditions Associated with NASH	490	(1)
Prognosis	490	(1)
Complementary Therapies in the Treatment of NASH	490	(8)
Lifestyle Intervention: Weight Loss	491	(1)
Physical Activity	491	(3)
Nutritional Aspects of Treatment of NASH: Omega-3 Fatty Acids	494	(1)
Antioxidants	494	(4)
Is There a Liver Cleansing Diet?	498	(1)
Conclusion	498	(5)
References	498	(5)
Marketing and Regulatory Issues for Functional Foods and Nutraceuticals	503	(14)
Nancy M. Childs
Introduction	504	(1)
Evolution of a Marketing Environment for Functional Foods and Nutraceuticals	505	(1)
Regulatory Background	505	(4)
Appearance of Permissive Health Claims on Food Products	506	(1)
Reaction and Institution of the NLEA	506	(1)
Utilization of the FDA Modernization Act to Establish Health Claims	507	(1)
Pursuit of Qualified Health Claims for Food Products	508	(1)
Issues and Implications for Investment	508	(1)
Future Issues: Nutrigenomics and Food Nanotechnology	509	(1)
Introduction to Consumer Marketing Issues for Nutraceuticals and Functional Foods	509	(3)
Good Taste Necessary	510	(1)
Brand Name Connects to Functional Advantage	510	(1)
Consumer Education Required	510	(1)
Avoid Information Overload	511	(1)
Competitive Set Determined by Health Issue	511	(1)
Importance of Nonverbal Messages	511	(1)
Usage Occasion	511	(1)
Avoid Negative Advertising	511	(1)
Niche Markets	512	(1)
Exploit Corporate Heritage	512	(1)
Dosage and Standardization	512	(1)
Packaging	512	(1)
Potential Product Positioning	512	(2)
Physical Components	513	(1)
Emotional Components	513	(1)
Well-Being Components	513	(1)
Social Components	514	(1)
Financial Components	514	(1)
Summary	514	(1)
Conclusion	514	(3)
References	515	(2)
Obesity Policy: Opportunities for Functional Food Market Growth	517	(6)
Nancy M. Childs
Emergence of Obesity as Major Public Health Issue	517	(1)
Ingredients with Functional Potential to Mitigate Obesity	518	(2)
Less Is More	518	(1)
More Is Less	518	(1)
Functional Ingredients	519	(1)
Strategies for Qualified Health Claim Use	520	(1)
Functional Foods and Obesity	520	(3)
References	521	(2)
Index	523