Nutraceuticals - Designer Foods III: Garlic, Soy and Licorice
Author: LaChanc
Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic disease progressions. Nutraceutical is a term used to describe beneficial phytochemicals. The mechanisms of action of nutraceuticals may be one of several. Free radical scavenger and antioxidant nutraceuticals can nullify damage by any number of biochemical mechanisms, but some also exert benefit by enhancing immune function.
A conservative economic analysis was done in 1993 of solely hospital care costs and the roles that three nutrient antioxidants could exert on cardiovascular disease, breast cancer and cataracts. The study considered the potential impact of only three antioxidants, vitamins C and E, and beta-carotene, and the possible annual savings in hospital care costs alone, which could exceed 8 billion dollars. Expert public health physicians believe that as much as 700f disease is preventable.
The chapters in this book were organized to reveal existing and emerging knowledge of nutraceuticals found in garlic, soy and licorice. Lead chapters discuss the epidemiological evidence, and following chapters discuss chemical or biochemical evidence at the cellular level, as well as the presentation of some clinical data.
A major conclusion of the overall effort is that the science of nutraceuticals is very incomplete, but that findings to date have great promise.
Table of Contents:
SECTION I. PERSPECTIVES.
1. Plant Foods in Disease Prevention — Study of Procedure Lessons From Eastern Versus Western Diet (Devra L. Davis).
2. Saponins in Allium Vegetables (C. Lewandowski and C. Beecher).
SECTION II. THE CHEMICAL AND BIOLOGICAL PRINCIPLES OF DESIGNER FOODS.
3. Overview of Analytical Techniques for the Fingerprinting of Phytochemicals in Designer Foods (Robert T. Rosen and Thomas G. Hartman).
4. Chemcial Effects of Processing and Food Preparation on Carotenoids and Soy and Garlic Phytochemicals (Jin-R. Zhou and John W. Erdman, Jr.).
5. Phytochemicals: Biochemical Markers of Ingestion, Absorption and Metabolism Using Flaxseed as a Model (Clare M. Hasler).
6. Research Approaches to Special Preclinical Safety and Toxicological Evaluations (Shirley A.R. Blakely).
SECTION III: PHYTOPHARMACOLOGY OF GARLIC FOOD FORMS.
7. Phytochemistry of Garlic Horticultural and Processing Procedures (Hiromichi Matsuura).
8. International Phytotherapeutic Uses of Garlic Food Forms (Rajabather Krishnaraj).
9. Lipid Soluble Phytochemical Constituents in Garlic Food Forms (David S. Weinberg).
10. Chemical Methods Development for Quantitation of Phytochemicals in Aqueous Garlic Extract (Richard S. Geary and Michael A. Miller).
11. Dietary Tolerance/Absorption/Metabolism of Phytochemicals in Garlic (Yukihiro Kodera).
12. Antioxidant Activities of Aged Garlic Extracts and Cancer Chemotherapy (S. Tsuyoshi and Ryusuke Kojinra).
13. Improvement of Age-Related Deterioration of Learning Behaviors and Immune Responses by Aged Garlic Extract (Yongxiang Zhang, Toru Moriguchi, Hiroshi Saito and Nobuyoshi Nishiyama).
14. Antioxidants InGarlic. II. Protection of Heart Mitochondria By Garlic Extract and Diallyl Polysulfide From the Doxorubicin-Induced Lipid Peroxidation (Shoji Awazu and Toshiharu Horie).
15. Role of Garlic in Disease Prevention — Preclinical Models (Shunso Hatono and Michael J. Wargovich).
16. Effects of Aged Garlic Extract on Rat Brain Neurons (Hiroshi Saito, Toru Moriguchi, Yongxiang Zhang, Hiroshi Katsuki and Nobuyoshi Nishiyama).
17. Dietary Aged Garlic Extract Inhibits Suppression of Contact Hypersensitivity By Ultraviolet B (UVB, 289-320 NM) Radiation or Cis Urocanic Acid (Vivienne E. Reeve, Meira Bosnic, Emilia Rozinova and Christa Boehm-Wilcox).
18. Garlic and Prevention of Prostate Cancer (John T. Pinto and Richard S. Rivlin).
19. Potential Interaction of Aged Garlic Extract With The Central Serotonergic Function: Biochemical Studies (Gilles M. Fillion, Marie-Paule Fillion, Francisco Bolaños-Jimenez, Hala Sarhan and Brigitte Grimaldi).
20. Garlic and Serum Cholesterol (Dale D. Schmeisser).
21. Modulation of Arachidonic Acid Metabolism By Garlic Extracts (Nikolay V. Dimitrov and Maurice R. Bennink).
SECTION IV. PHYTOPHARMACOLOGY OF SOY FOOD FORMS.
22. Isolated Soy Protein Technology — Potential For New Developments (Belinda H. Jerks, Doyle H. Waggle and E.C. Hemley).
23. Role of Soy Food Forms in Prevention of Human Vascular Disease (Takemichi Kanazawa, Tomohiro Osanai, Tsugumichi Uemura, Takaatsu Kamada, Kogo Onodera, Hirobumi Metoki and Yasaburo Oike).
24. Commercial Phytochemicals From Soy (James P. Clark).
SECTION V. PHYTOPHARMACOLOGY OF LICORICE FOOD FORMS.
25. Phytochemistry of Licorice Horticultural and Processing Procedures (Peter S. Vora and Lucia C.A. Testa).
26. Phytochemical Constituents in Licorice (James Duke).
27. Licorice: Absorption, Distribution, Metabolism and Cancer Chemoprevention (Rajendra G. Mehta, Vernon Steele, Herbert Pierson, Andreas Constantinou and Richard C. Moon).
28. Cancer Prevention by Licorice (Hoyoku Nishino).
29. Clinical Evaluation and Safety of Licorice-Containing Formulations (Herbert F. Pierson).
SECTION VI. BRIDGING THE GAPS IN KNOWLEDGE FOR DESIGNER FOOD APPLICATIONS.
30. Studies of Plant Foods for Disease Protection (Brian D. Siebert).
31. Ongoing and Future Clinical Nutrition Research Needs (Daniel W. Nixon).
32. Role of Phytochemicals in Chronic Disease Prevention (Gerda Guhr and Paul A. Lachance)
New interesting book: Guerrilla Marketing or Leadership
125 Best Casseroles and One-Pot Meals
Author: Rose Murray
Casseroles and one-pot meals are truly the ideal solution for busy people who want wonderful food with a minimum of fuss and maximum taste. Convenience, easy preparation, economy and portability make this method of cooking invaluable today. From stews that will fill your house with irresistible aromas to the combination of a few ingredients joined together in a skillet, these are the appeals of one-pot meals.
In the 125 Best Casseroles and One-Pot Meals cookbook, Rose Murray provides more than 125 well-tested, make-ahead casseroles and one-dish meals. Many of the recipes have been created to appeal to both earthy and exotic tastes. Here you will also find invaluable casserole hints, recommended dishes and pans, and even hints for making the best stews and chilies. From the comforting warmth of pot pies to outstanding entertaining ideas, this is one of the best cookbooks on casseroles and one-pot meals.
Here are just some of the delicious recipes: Baked Tortellini with Three Cheeses, Chicken Stew with Sage Dumplings, Skillet Shepherd's Pie, Winter Braised Short Ribs and Vegetables, Pork Pot Roast with Sweet Potatoes, Shrimp and Cheese Strata.
