Vegetables, fruits, and herbs in health promotion

The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena.

Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as:

o How much vegetables and herbs should be consumed?
o Can extracts or components be useful replacements for vegetable consumption?
o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms?

Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits.

Author Notes

Ronald R. Watson

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Vegetables, Fruits, and Herbs, part of the publisher's "Series in Modern Nutrition," draws together the recent thought and research about the role of plant materials and their extracts in health promotion and disease prevention. The work, edited by Watson (public health, Univ. of Arizona), contains 20 chapters by 33 international experts. The work is divided into four sections: "Vegetables and Health"; "Vegetable Extracts and Nutrient Supplements: Health Promotion"; "Herbs and Health"; and "Fruits and Promotion of Health." The chapters therein are arranged similarly with an introduction, conclusion, and a generous bibliography and together provide an overview of botanicals in nutrition, especially with respect to heart disease and cancer. Informative visuals are provided throughout and a succinct three-page index completes the monograph. Health scientists and physicians will appreciate the book's readable text as introductory material and as a beginning for further study. The information presented is scholarly yet accessible to any educated readership and therefore is recommended for academic libraries, including medical institutions, serving undergraduate and graduate students interested in public health. General readers; undergraduates through professionals. C. Brown; University of Oklahoma

Ali Reza Waladkhani and Michael Roland ClemensEtor E. K. TakyiSatoru Moriguchi and Tomoko Taka and Yuko Yamamoto and Tuneo HasegawaPatrizia Riso and Marisa PorriniPiergiorgio PiettaHubert T. Greenway and Steven G. PrattJeongmin Lee and Ronald R. WatsonHubert T. Greenway and Steven G. PrattJames W. Anderson and Belinda M. Smith and Kimberly A. Moore and Tammy J. HannaKim L. O'Neill and Stephen W. Standage and Bronwyn G. Hughes and Byron K. MurrayJohn A. WiseWinston J. CraigWalt Jones and Richard J. GoebelIman A. HakimB.S. RamakrishnaMartin Starr and Marge LeahyCindy D. DavisIngrid Hoffmann and Claus LeitzmannAli Reza Waladkhani and Michael Roland ClemensPaul M. Hyman

Section I Vegetables and Health
Chapter 1 Effect of Dietary Phytochemicals on Cancer Development	p. 3
Chapter 2 Bioavailability of Carotenoids from Vegetables versus Supplements	p. 19
Chapter 3 Japanese Vegetable Juice, Aojiru, and Cellular Immune Response for Health Promotion	p. 35
Chapter 4 Tomatoes and Health Promotion	p. 45
Section II Vegetable Extracts and Nutrient Supplementation: Health Promotion
Chapter 5 Phytomedicines: Creating Safer Choices	p. 73
Chapter 6 Fruit and Vegetable Micronutrients in Diseases of the Eye	p. 85
Chapter 7 Nutrients and Vegetables in Skin Protection	p. 99
Chapter 8 Vitamins and Micronutrients in Aging and Photoaging Skin	p. 109
Chapter 9 Soy Foods and Health Promotion	p. 117
Chapter 10 Fruits and Vegetables and the Prevention of Oxidative DNA Damage	p. 135
Chapter 11 Health Benefits of Fruits and Vegetables: The Protective Role of Phytonutrients	p. 147
Section III Herbs and Health
Chapter 12 Herbal Remedies that Promote Health and Prevent Disease	p. 179
Chapter 13 Garlic and Health	p. 205
Chapter 14 Some Aspects of the Mediterranean Diet	p. 217
Section IV Fruits and Promotion of Health
Chapter 15 Gastrointestinal Nutritional Problems in the Aged: Role of Vegetable and Fruit Use	p. 233
Chapter 16 Health Benefits of Cranberries and Related Fruits	p. 257
Section V Overview and Approaches to the Use of Vegetables to Maintain Optimum Health
Chapter 17 Diet and Carcinogenesis	p. 273
Chapter 18 Raw Food Diets: Health Benefits and Risks	p. 293
Chapter 19 Effect of Nutrition on Stress Management	p. 309
Chapter 20 Legal Developments in Marketing Foods with Health Claims in the United States	p. 325
Index	p. 339

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