Overview
This book provides a critical analysis of the current scientific, epidemiological, and clinical research on the health benefits of plant-based foods and dietary phytochemicals. Designed to aid the health professional in the clinical setting, the book provides highly practical information for understanding the sources of dietary and supplementary phytochemicals, as well as their nutrient interactions, drug interactions, and possible adverse effects.
Features:
- An overview of the health benefits of plant foods and beverages, including fruits, vegetables, legumes, nuts, whole grains, coffee, and tea
- Current clinical and scientific evidence of the health benefits of individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more
- Concise bullet-point summaries at the end of each chapter for rapid review of important concepts
- Peer-reviewed by experts in the field to ensure material is both accurate and up-to-date
- Easy-to-read appendices with key information on the dietary glycemic index of foods, diseases, drug interactions, nutrient interactions, and phytochemical-rich foods
- Evidence-based information with extensive lists of references in each chapter
With an emphasis on the importance of consuming phytochemical-rich foods, rather than dietary supplements, this book answers the needs of nutritionists, dietitians, nurses, and other health care professionals for a comprehensive text that will help them educate patients about healthy diets. Students in graduate programs in nutrition, food science, pharmacy, and allied health fields will also benefit from the wealth of information provided in this book.
Synopsis
Organized by nutrient, this evidence-based reference synthesizes all of the most current research on vitamins and minerals in an easy-to-use format.
Doody Review Services
Reviewer:Sara A. Arscott, MS(University of Wisconsin-Madison)
Description:This is an overview of the current scientific and clinical evidence of the health benefits of plant foods and beverages and their individual dietary phytochemicals. The book provides an organized synthesis of current experimental, clinical, and epidemiological studies on the role of dietary phytochemicals in health and disease.
Purpose:With an emphasis on human research published in peer-reviewed journals and the inclusion of relevant cell culture, animal model, and epidemiological studies, this book succeeds in simplifying the overwhelming challenge of understanding the ways in which plant foods and dietary phytochemicals act to support health, while also carefully acknowledging the limits of the evidence.
Audience:Written for an audience of health professionals in the clinical setting, this book provides a readable and concise analysis for nutritionists, dietitians, and other healthcare professionals that will help them to educate patients about food choices. Additionally, this book will serve as an authoritative review for students in the health fields. In compiling this book, Dr. Jane Higdon, of the Linus Pauling Institute at Oregon State University, reviewed thousands of studies and assured the accuracy of the chapters by having them critically reviewed by authorities in each field.
Features:Two main sections make up the book, the first focusing on foods and beverages and the second on specific phytochemical constituents of plant foods such as carotenoids, fiber, essential fatty acids, polyphenols (including flavonoids, soy isoflavones, and lignans), phytosterols, and others. The chapter structure is standardized, providing a readable and organized reference and includes an introduction and, where appropriate, metabolism and biological activities of compounds, a review of evidence that the food or compound plays a role in prevention or treatment of disease, food or supplement sources, intake recommendations, and safety. Healthcare professionals will find the appendixes useful, which include quick reference sections to diseases, basic nutrient and drug interactions, and phytochemical-rich foods.
Assessment:The strengths of this book lie in its readability, its thorough review of the current evidence base, and its emphasis on foods rather than supplements. The chapters are carefully written to acknowledge the limitations of the current evidence on the role individual phytochemicals play in health and disease. This book provides excellent practical information about the sources of dietary phytochemicals and will aid healthcare professionals in educating patients on dietary choices.
Editorials
From the Publisher
The benefits of dietary phytochemicals receive almost daily mention in the media. In this unique book, the late Jane Higdon has compiled the available studies and evidence for the actual effects... I know of no other such reference that allows the practitioner to so quickly scan the published evidence for so many therapeutically active food chemicals. I highly recommend this book to any clinician that works with diet or supplements. It will enhance your protocols and help to improve patient outcomes.—David Winston, www.herbalstudies.org, www.herbaltherapeutics.net Provides a readable and concise analysis...thorough review of the current evidence base...emphasis on foods rather than supplements...carefully written...will aid healthcare professionals in educating patients on dietary choices.—Doody's Book Reviews
I would recommend this book to anyone in the medical field, especially in nutrition. - Doody's
From The Critics
Reviewer: Sara A. Arscott, MS(University of Wisconsin-Madison)Description: This is an overview of the current scientific and clinical evidence of the health benefits of plant foods and beverages and their individual dietary phytochemicals. The book provides an organized synthesis of current experimental, clinical, and epidemiological studies on the role of dietary phytochemicals in health and disease.
Purpose: With an emphasis on human research published in peer-reviewed journals and the inclusion of relevant cell culture, animal model, and epidemiological studies, this book succeeds in simplifying the overwhelming challenge of understanding the ways in which plant foods and dietary phytochemicals act to support health, while also carefully acknowledging the limits of the evidence.
Audience: Written for an audience of health professionals in the clinical setting, this book provides a readable and concise analysis for nutritionists, dietitians, and other healthcare professionals that will help them to educate patients about food choices. Additionally, this book will serve as an authoritative review for students in the health fields. In compiling this book, Dr. Jane Higdon, of the Linus Pauling Institute at Oregon State University, reviewed thousands of studies and assured the accuracy of the chapters by having them critically reviewed by authorities in each field.
Features: Two main sections make up the book, the first focusing on foods and beverages and the second on specific phytochemical constituents of plant foods such as carotenoids, fiber, essential fatty acids, polyphenols (including flavonoids, soy isoflavones, and lignans), phytosterols, and others. The chapter structure is standardized, providing a readable and organized reference and includes an introduction and, where appropriate, metabolism and biological activities of compounds, a review of evidence that the food or compound plays a role in prevention or treatment of disease, food or supplement sources, intake recommendations, and safety. Healthcare professionals will find the appendixes useful, which include quick reference sections to diseases, basic nutrient and drug interactions, and phytochemical-rich foods.
Assessment: The strengths of this book lie in its readability, its thorough review of the current evidence base, and its emphasis on foods rather than supplements. The chapters are carefully written to acknowledge the limitations of the current evidence on the role individual phytochemicals play in health and disease. This book provides excellent practical information about the sources of dietary phytochemicals and will aid healthcare professionals in educating patients on dietary choices.