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Half Title Page
Handbook of
Nutraceuticals
and
Functional Foods
Second Edition
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Handbook of
Title Page
Nutraceuticals
and
Functional Foods
Second Edition
EDITED BY
ROBERT E. C. WILDMAN
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
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CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
© 2007 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
10 9 8 7 6 5 4 3 2 1
International Standard Book Number-10: 0-8493-6409-4 (Hardcover)
International Standard Book Number-13: 978-0-8493-6409-9 (Hardcover)
Tis book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted
with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to
publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of
all materials or for the consequences of their use.
No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or
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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for
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Library of Congress Cataloging-in-Publication Data
Handbook of nutraceuticals and functional foods / edited by Robert E.C. Wildman. -- 2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN 0-8493-6409-4 (alk. paper)
1. Functional foods--Handbooks, manuals, etc. I. Wildman, Robert E. C., 1964-
QP144.F85H36 2006
613.2--dc22 2006045563
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To Dawn, Gage, and Bryn
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Preface
It may be difficult to imagine a more exciting time than today to be involved in nutrition research,
education, and general health promotion. The investigative opportunities seem to be limitless and
research tools range from large-scale epidemiology survey assessment to focused assessment of
cellular gene expression using molecular biology technique. Furthermore, scientific information
can be shared rapidly and globally via a variety of channels including scientific journals, magazines,
and Internet Web sites. The advent of many of the probing investigative techniques occurred in the
latter half of the 20th century and has evolved to the current state of the art. These advances have
allowed scientists to objectively investigate some of the most ancient concepts in the application
of foods as well as epidemiological relationships related to optimizing health and performance and
the prevention and/or the treatment of diseases.
Throughout the bulk of the twentieth century nutrition recommendations seemed to focus more
upon “what not to eat” on a foundation consisting of the adequate provision of essential nutrients
such as essential amino and fatty acids, vitamins, minerals, and water. For instance, recommenda-
tions were to limit dietary substances such as saturated fatty acids, cholesterol, and sodium. Today
scientists are recognizing that the other side of the nutrition coin, or “what to eat,” may be just as
important, if not more so. We have known for some time now that people who eat a diet rich in
more natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to lead a more
disease-free life. The incidences of certain cancers and heart disease are noticeably lower than in
populations that eat considerably lower amounts of these foods. For a while many nutritionists
believed that this observation was more of an association rather than cause and effect. This is to
say that the higher incidence of disease was more the result of higher calories, fat and processed
foods in conjunction with lower physical activity typically associated with the lower consumption
of fruits, vegetables, etc., rather than the lack of these foods. Thus, recommendations focused on
limiting many of the “bad” food items by substituting them with foods that were not associated
with the degenerative diseases, deemed “good” foods somewhat by default. With time scientists
were able to better understand the composition of the “good” foods. Evidence quickly mounted to
support earlier beliefs that many natural foods are seemingly prophylactic and medicinal.
Today we find ourselves at what seems to be an epoch in understanding humanity’s relationship
with nature. Nutraceutical concepts remind us of our vast reliance upon other life forms on this
planet. For it is these entities that not only provide us with our dietary essentials but also factors
that yield protection against the environment in which we exist and the potentially pathological
events we internally create. Food was an environmental tool used in the sculpting of the human
genome. It is only logical to think then that eating more natural foods such as fruits and vegetables
would lead to a healthier existence.
The advancement of scientific techniques has not only allowed us to better understand the diet
we are supposed to eat, but it has also opened the door to one of the most interesting events in
commerce. Food companies are now able to market foods with approved health claims touting the
nutraceutical or functional properties of the food. Food companies are also able to fortify existing
foods with nutraceutical substances and/or create new foods designed to include one or more
nutraceutical substances in their recipes. The opportunity afforded to food companies involved in
functional foods appears without limitations at this time.
Despite the fact that this book reviews numerous nutraceuticals and functional foods, the field
is still very young and surely there is much more to be learned and applied to a healthier existence.
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It is hard to imagine that nutrition science would ever be more exciting than this. But perhaps some
scientist wrote that very same thought less than a century ago during the vitamin and mineral boom.
I truly hope you enjoy this book and welcome your comments and thoughts for future editions.
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The Editor
Robert E.C. Wildman is a native of Philadelphia, Pennsylva-
nia, and attended the University of Pittsburgh (B.S.), Florida
State University (M.S.), and Ohio State University (Ph.D.). He
is coauthor of the textbooks Advanced Human Nutrition and
Exercise and Sport Nutrition and author of The Nutritionist:
Food, Nutrition, and Optimal Health.
