Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. "Phytochemical Functional Foods" assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals. Also considered are the key safety and quality issues in developing phytochemical products, instituting appropriate intake levels, testing for safety and establishing health claims through clinical trials. This book will establish itself as a standard reference on one of the most important sectors in the functional foods market.
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