Edited by Jaouad Bouayed and Torsten Bohn, ISBN 978-953-51-0125-3, 234 pages, Publisher: InTech, Chapters published February 23, 2012 under CC BY 3.0 license
DOI: 10.5772/1864
In our modern society, expectations are high, also with respect to our daily diet. In addition to being merely "nutritious", i.e. supplying a variety of essential nutrients, including macro-nutrients such as proteins or micro-nutrients such as minerals and vitamins, it is almost expected that a good diet offers further advantages - especially well-being and health and the prevention of chronic diseases, which are, as we generally tend to grow older and older, becoming a burden to enjoying private life and to the entire society. These additional qualities are often sought in diets rich also in non-nutritive components, such as phytochemicals. In contrast to drugs, which are taken especially to cure or ameliorate diseases, it is expected that a healthy diet acts in particular on the side of prevention, allowing us to become old without feeling old. In the present book, rather then trying to give an exhaustive overview on nutritional aspects and their link to well-being and health, selected topics have been chosen, intended to address presently discussed key issues of nutrition for health, presenting a reasonable selection of the manifold topics around diet, well-being, and health: from the antioxidants polyphenols and carotenoids, aroma-active terpenoids, to calcium for bone health, back to traditional Chinese Medicine.
Chapter 1 
Dietary Derived Antioxidants: Implications on Healthby Jaouad Bouayed and Torsten Bohn
Dietary Derived Antioxidants: Implications on Healthby Jaouad Bouayed and Torsten Bohn
Chapter 2 Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidenceby Estela Guardado Yordi, Enrique Molina Pérez, Maria João Matos and Eugenio Uriarte Villares
Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidenceby Estela Guardado Yordi, Enrique Molina Pérez, Maria João Matos and Eugenio Uriarte Villares
Chapter 3 Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compoundsby Neal Okarter
Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compoundsby Neal Okarter
Chapter 4 Nutrition and Bone Health in Old Ageby Manuel Díaz-Curiel, María J. Moro-Álvarez and Susana Sanz-Baena
Nutrition and Bone Health in Old Ageby Manuel Díaz-Curiel, María J. Moro-Álvarez and Susana Sanz-Baena
Chapter 5 Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Healthby Danièle Evers and Hannah Deußer
Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Healthby Danièle Evers and Hannah Deußer
Chapter 6 Beneficial Effects of Fragrances in Beverages on Human Healthby Hitoshi Aoshima
Beneficial Effects of Fragrances in Beverages on Human Healthby Hitoshi Aoshima
Chapter 7 The Therapeutic Benefits of Essential Oilsby Abdelouaheb Djilani and Amadou Dicko
The Therapeutic Benefits of Essential Oilsby Abdelouaheb Djilani and Amadou Dicko
Chapter 8 Functional Foods Based on Traditional Chinese Medicineby Chunyan Yao, Ruiwen Hao, Shengli Pan and Yin Wang
Functional Foods Based on Traditional Chinese Medicineby Chunyan Yao, Ruiwen Hao, Shengli Pan and Yin Wang
Chapter 9 Health-Promoting Food Ingredients and Functional Food Processingby Lizhe Wang and Torsten Bohn
Health-Promoting Food Ingredients and Functional Food Processingby Lizhe Wang and Torsten Bohn
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