亚洲功能性食品研究报告.pdf
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1、 sian Functional FoodsAANUTRACEUTICAL SCIENCE AND TECHNOLOGYSeries EditorFEREIDOON SHAHIDI,PH.D.,FACS,FCIC,FCIFST,FRSCUniversity Research ProfessorDepartment of BiochemistryMemorial University of NewfoundlandSt.Johns,Newfoundland,Canada1.Phytosterols as Functional Food Components and Nutraceuticals,
2、edited by Paresh C.Dutta2.Bioprocesses and Biotechnology for Functional Foods and Nu-traceuticals,edited by Jean-Richard Neeser and Bruce J.German3.Asian Functional Foods,John Shi,Chi-Tang Ho,and FereidoonShahidiADDITIONAL VOLUMES IN PREPARATIONJohn ShiChi-Tang HoFereidoon Shahidi sian Functional Fo
3、odsAA This book contains information obtained from authentic and highly regarded sources.Reprintedmaterial is quoted with permission,and sources are indicated.A wide variety of references arelisted.Reasonable efforts have been made to publish reliable data and information,but the authorand the publi
4、sher cannot assume responsibility for the validity of all materials or for the conse-quences of their use.Neither this book nor any part may be reproduced or transmitted in any form or by any means,electronic or mechanical,including photocopying,microfilming,and recording,or by any infor-mation stor
5、age or retrieval system,without prior permission in writing from the publisher.All rights reserved.Authorization to photocopy items for internal or personal use,or the personalor internal use of specific clients,may be granted by CRC Press,provided that$1.50 per pagephotocopied is paid directly to C
6、opyright Clearance Center,222 Rosewood Drive,Danvers,MA01923 USA.The fee code for users of the Transactional Reporting Service is ISBN 0-8247-5855-2/05/$0.00+$1.50.The fee is subject to change without notice.For organizations that have beengranted a photocopy license by the CCC,a separate system of
7、payment has been arranged.The consent of Marcel Dekker and CRC Press does not extend to copying for general distribution,for promotion,for creating new works,or for resale.Specific permission must be obtained inwriting from Marcel Dekker/CRC Press for such copying.Direct all inquiries to CRC Press,2
8、000 N.W.Corporate Blvd.,Boca Raton,FL 33431.Trademark Notice:Product or corporate names may be trademarks or registered trademarks,and are used only for identification and explanation,without intent to infringe.Visit the CRC Press Web site at 2005 by Marcel Dekker/CRC PressNo claim to original U.S.G
9、overnment worksInternational Standard Book Number 0-8247-5855-2Library of Congress Card Number 2004057109Printed in the United States of America 1 2 3 4 5 6 7 8 9 0Printed on acid-free paper Library of Congress Cataloging-in-Publication Data Shi,John.Asian functional foods/by John Shi,Chi-Tang Ho,an
10、d FereidoonShahidip.cm.Includes bibliographical references and index.ISBN 0-8247-5855-2(alk.paper)1.Functional foods.2.DietAsia.I.Ho,Chi-Tang,1944-II.Shahidi,Fereidoon,1951-III.Title.QP144.F85S535 2005613.2095-dc222004057109 DK3034_C000.fm Page iv Tuesday,January 4,2005 2:54 PM v Preface Health and“
11、healing”foods have a long history in Asian cultures.The Asians such as Chinese and Indians have long known that foodand medicine are from the same source and can treat illnesses andbuild up a healthy life.The Chinese as well as other Asians areproud of their heritage and the ingenuity of their early
12、 scientific andcultural accomplishments.One of their most remarkable contributionsto civilization was the wealth of information they collected on theuses of natural substances,plants,chemicals,and animals in treat-ing illnesses.Many unique traditional Asian functional foods weredeveloped by combinin
13、g food with herbal medicines.It appears thatboth East and West are in agreement with these concepts.As earlyas 2,500 years ago,Hippocrates,the father of the Western medicine,said“Let your food be your medicine and medicine be your food.”Traditional Asian functional foods derived from cereals,vegeta-
14、bles,and fruits are consumed on a regular basis and can be consid-ered as nutritious supplements,while the special functional foodssuch as herbs(ginseng,Lingzhi Ganoderma),meat(black-bonechicken,duck skin)and some seafoods(sea cucumber)are consumedless frequently.Many plants such as medicinal herbs
15、have beenused for thousands of years to maintain health and treat disease.They can be used either as a single herb or as multiple formulated DK3034_C000.fm Page v Tuesday,January 4,2005 2:54 PM viShi,Ho,and Shahidi herbs in herbal foods,teas,wines,congees,and pills(or powder).Many of these herbal pr
16、oducts have been shown to improve immu-nopotentiation,increase systemic circulation,assist disease preven-tion,and slow down the aging process.The health benefits of muscle foods,including seafoods,have alsobeen known for thousands of years.The inhabitants of Asian coun-tries,especially the Chinese,
17、Japanese,and Indians,have for thou-sands of years considered certain meat and meat products as specialhealth-healing foods.In addition,a number of nontraditional ani-mal-derived foods,such as sea cucumber,shark cartilage and thelike are also found in Asian supermarkets and are considered ashealth-en
18、hancing food items.Most Asian regions are located in tropical and subtropical andmonsoon zones.Thus many kinds of cereals,oil seeds,and nuts canbe cultivated.The traditional edible oils have been extracted fromseeds or nuts(groundnut,rapeseed,sesame,perilla,walnut,andtorreya)since ancient times.Thes
19、e oils have desirable flavor andcolor as well as fat soluble antioxidative substances that possessradical scavenging and antioxidant properties.Today more and morepeople believe that Asian functional foods can prevent diseases,maintain health,and make their dream of living longer and healthycome tru
20、e.The long history of Asian functional foods,where herbalproducts are used as traditional medicines,and health care basedon natural products has given a new meaning to functional food inthe world.As traditional Asian functional foods gain the attentionof the general public,manufacturers will try to
21、fill a growing con-sumer appetite for these health-promoting products derived fromfoods.Traditionally,Asian functional foods were produced on a smallscale with manual operations,and then consumed locally.In thelast few decades,mass production of functional foods with modernequipment and technologies
22、 has begun to play an increasinglyimportant role in the production of many Asian functional foodproducts.The production of functional foods,however,requires max-imizing the retention of biologically active components that areusually heat sensitive and susceptible to process-induced changesas well as
23、 oxidative reactions.During the past decade the consumption of functional foods hasemerged as a major consumer-driven trend,serving the needs of anaging population that wants to exercise greater control over itshealth and well being.This trend is expected to continue,and theneed for scientific infor
24、mation on all aspects of functional foods is DK3034_C000.fm Page vi Tuesday,January 4,2005 2:54 PM Prefacevii vital to the advancement of this emerging sector.The increase inconsumer demand for functional food has prompted internationalhealth organizations and governmental agencies to develop specif
25、icguidelines for their production and use.Accordingly,the scientificcommunity must apply modern technologies to ensure the efficacyand safety of these traditional functional foods before developingthem into first-class dietary supplements.In order to gain a better understanding and to disseminate th
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