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Though it was Hippocrates who coined the phrase in the West, physicians in the East have long known that food is medicine and medicine is food. Highlighting traditional functional foods from all over the upper and lower Asian continent as well as the Middle East, this volume looks at their history, functionality, and health benefits; their physiological properties; and the mechanisms of their anti-cancer and anti-aging action. It covers processing technology, storage, and material sources as well as commercial, social, and economic aspects.
List of contents
An Overview: Functional Foods of the East. Yin-Yang Theory and Functionality of Traditional Oriental Functional Foods. Traditional Chinese Functional Foods. Traditional Indian Functional Foods. Traditional Arabic Functional Foods. Traditional Japanese Functional Foods. Asian Foods in the Prevention of Cancer. Characteristics of Chinese Medicinal Diets. Herbal Medicinal Foods for Chronic diseases. Asian Foods in the Control of Obesity. Functional Foods for Men’s health. Functional Foods from Ginseng (Korean ginseng, Chinese ginseng, Siberia ginseng). Functional Foods from Green Tea. Special Functional Food Formula to Improve Woman Health. Antioxidants form Some Tropical Spices. Health Benefits from Traditional Fermented Soybeans: Temphe from Indonesian, Natto from Japan. Functional Foods from Seaweed (sea tangle, lavar, brown seaweed, etc.). Omega3 Fatty Acids from Marine Source. Health Benefits of Korean Red Pepper Paste. Antioxidative Functional Factors of Nuts. Special Functional Food Formula to Improve Diabetes. Functional Foods and Ingredients from Wine. Functional Foods from Pearl. Functional Foods from Fungus. Functional Foods from Bee Products (Royal Jelly, Honey, etc.). Comparison of Asian Diet Table and Western Diet Table, A New Prospect. Standardization and current regulation of the Traditional Functional Foods in the East, A Comparative study with European and North America Regulations.
About the author
John Shi, Chi-Tang Ho, Fereidoon Shahidi
Summary
Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.
