Handbook of

Nutraceuticals
and

Functional Foods
Second Edition

2007 by Taylor & Francis Group, LLC

Handbook of

Nutraceuticals
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and

Functional Foods
Second Edition
EDITED BY

ROBERT E. C. WILDMAN

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business

2007 by Taylor & Francis Group, LLC

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CRC Press
Taylor & Francis Group
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2007 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
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Library of Congress Cataloging-in-Publication Data
Handbook of nutraceuticals and functional foods / edited by Robert E.C. Wildman. -- 2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN 0-8493-6409-4 (alk. paper)
1. Functional foods--Handbooks, manuals, etc. I. Wildman, Robert E. C., 1964QP144.F85H36 2006
613.2--dc22
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2007 by Taylor & Francis Group, LLC

2006045563

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To Dawn, Gage, and Bryn

2007 by Taylor & Francis Group, LLC

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Preface
It may be difficult to imagine a more exciting time than today to be involved in nutrition research,
education, and general health promotion. The investigative opportunities seem to be limitless and
research tools range from large-scale epidemiology survey assessment to focused assessment of
cellular gene expression using molecular biology technique. Furthermore, scientific information
can be shared rapidly and globally via a variety of channels including scientific journals, magazines,
and Internet Web sites. The advent of many of the probing investigative techniques occurred in the
latter half of the 20th century and has evolved to the current state of the art. These advances have
allowed scientists to objectively investigate some of the most ancient concepts in the application
of foods as well as epidemiological relationships related to optimizing health and performance and
the prevention and/or the treatment of diseases.
Throughout the bulk of the twentieth century nutrition recommendations seemed to focus more
upon what not to eat on a foundation consisting of the adequate provision of essential nutrients
such as essential amino and fatty acids, vitamins, minerals, and water. For instance, recommendations were to limit dietary substances such as saturated fatty acids, cholesterol, and sodium. Today
scientists are recognizing that the other side of the nutrition coin, or what to eat, may be just as
important, if not more so. We have known for some time now that people who eat a diet rich in
more natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to lead a more
disease-free life. The incidences of certain cancers and heart disease are noticeably lower than in
populations that eat considerably lower amounts of these foods. For a while many nutritionists
believed that this observation was more of an association rather than cause and effect. This is to
say that the higher incidence of disease was more the result of higher calories, fat and processed
foods in conjunction with lower physical activity typically associated with the lower consumption
of fruits, vegetables, etc., rather than the lack of these foods. Thus, recommendations focused on
limiting many of the bad food items by substituting them with foods that were not associated
with the degenerative diseases, deemed good foods somewhat by default. With time scientists
were able to better understand the composition of the good foods. Evidence quickly mounted to
support earlier beliefs that many natural foods are seemingly prophylactic and medicinal.
Today we find ourselves at what seems to be an epoch in understanding humanitys relationship
with nature. Nutraceutical concepts remind us of our vast reliance upon other life forms on this
planet. For it is these entities that not only provide us with our dietary essentials but also factors
that yield protection against the environment in which we exist and the potentially pathological
events we internally create. Food was an environmental tool used in the sculpting of the human
genome. It is only logical to think then that eating more natural foods such as fruits and vegetables
would lead to a healthier existence.
The advancement of scientific techniques has not only allowed us to better understand the diet
we are supposed to eat, but it has also opened the door to one of the most interesting events in
commerce. Food companies are now able to market foods with approved health claims touting the
nutraceutical or functional properties of the food. Food companies are also able to fortify existing
foods with nutraceutical substances and/or create new foods designed to include one or more
nutraceutical substances in their recipes. The opportunity afforded to food companies involved in
functional foods appears without limitations at this time.
Despite the fact that this book reviews numerous nutraceuticals and functional foods, the field
is still very young and surely there is much more to be learned and applied to a healthier existence.

2007 by Taylor & Francis Group, LLC

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It is hard to imagine that nutrition science would ever be more exciting than this. But perhaps some
scientist wrote that very same thought less than a century ago during the vitamin and mineral boom.
I truly hope you enjoy this book and welcome your comments and thoughts for future editions.

2007 by Taylor & Francis Group, LLC

The Editor

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Robert E.C. Wildman is a native of Philadelphia, Pennsylvania, and attended the University of Pittsburgh (B.S.), Florida
State University (M.S.), and Ohio State University (Ph.D.). He
is coauthor of the textbooks Advanced Human Nutrition and
Exercise and Sport Nutrition and author of The Nutritionist:
Food, Nutrition, and Optimal Health.

2007 by Taylor & Francis Group, LLC

Contributors
D. Lee Alekel
Department of Food Science and Human
Nutrition
Iowa State University
Ames, Iowa, USA

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Jose Antonio
International Society of Sports Nutrition
www.theissn.org
Leonard N. Bell
Department of Nutrition and Food Science
Auburn University
Auburn, Alabama, USA
Richard S. Bruno
Department of Nutritional Sciences
University of Connecticut
Storrs, Connecticut, USA

Edward R. Farnworth
Food Research and Development Centre
Agriculture Canada
Saint Hyacinthe, Quebec, Canada
Manohar L. Garg
School of Biomedical Sciences
University of Newcastle
Callaghan, New South Wales, Australia
Najla Guthrie
KGK Synergize Inc.
London, Ontario, Canada
Meghan Hampton
Department of Human Nutrtion
Kansas State University
Manhattan, Kansas, USA

Robin Callister
School of Biomedical Sciences
University of Newcastle
Callaghan, New South Wales, Australia

Suzanne Hendrich
Department of Food Science and Human
Nutrition
Iowa State University
Ames, Iowa, USA

Claude P. Champagne
Food Research and Development Centre
Agriculture Canada
Saint Hyacinthe, Quebec, Canada

Luke R. Howard
Department of Food Science
University of Arkansas
Fayetteville, Arkansas, USA

Pratibha Chaturvedi
KGK Synergize Inc.
London, Ontario, Canada

Thunder Jalili
Division of Nutrition
University of Utah
Salt Lake City, Utah, USA

Nancy M. Childs
Department of Food Marketing
Saint Josephs University
Philadelphia, Pennsylvania, USA
Michael A. Dubick
Institute of Surgical Research
U.S. Army
Fort Sam Houston, Texas, USA

2007 by Taylor & Francis Group, LLC

Sidika E. Kasim-Karakas
Department of Internal Medicine
University of CaliforniaDavis
Davis, California, USA
Mike Kelley
Melaleuca Inc.
Idaho Falls, Idaho, USA

Donald K. Layman
Department of Food Science and Human
Nutrition
University of Illinois
Urbana, Illinois, USA

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Peony Lee
School of Molecular and Microbial Biosciences
University of Sydney
Sydney, New South Wales, Australia
Yong Li
Department of Food Science
Lipid Chemistry and Molecular Biology
Laboratory
Purdue University
West Lafayette, Indiana, USA
Denis M. Medeiros
Department of Human Nutrtion
Kansas State University
Manhattan, Kansas, USA
John A. Milner
Nutritional Science Research Group
National Cancer Institute
National Institutes of Health
Rockville, Maryland, USA

Brendan Plunkett
School of Biomedical Sciences
University of Newcastle
Callaghan, New South Wales, Australia
Sharon A. Ross
Nutritional Science Research Group
National Cancer Institute
National Institutes of Health
Rockville, Maryland, USA
Steven J. Schwartz
Department of Food Science and Technology
The Ohio State University
Columbus, Ohio, USA
Jennifer E. Seyler
Bally Total Fitness Corporation
Chicago, Illinois, USA
Lem Taylor
Exercise and Biochemical Nutrition Laboratory
Baylor University
Waco, Texas, USA
R. Elaine Turner
Food Science and Human Nutrition Department
University of Florida
Gainesville, Florida, USA

Patricia A. Murphy
Food Science and Human Nutrition
Iowa State University
Ames, Iowa, USA

Darrell Vachon
KGK Synergize Inc.
London, Ontario, Canada

Jade Ng
Goodman Fielder
Macquarie Park
New South Wales, Australia

Marie-Rose Van Calsteren

Food Research and Development Centre
Agriculture and Agri-Food Canada
Saint Hyacinthe, Quebec, Canada

Stanley T. Omaye
Department of Nutrition
University of Nevada
Reno, Nevada, USA

Dianne H. Volker
Department of Psychology
University of Sydney
Sydney, New South Wales, Australia

Susan S. Percival
Food Science and Human Nutrition Department
University of Florida
Gainesville, Florida, USA

Bruce A. Watkins
Department of Food Science
Purdue University
West Lafayette, Indiana, USA

2007 by Taylor & Francis Group, LLC

Trent A. Watson
School of Biomedical Sciences
University of Newcastle
Callaghan, New South Wales, Australia

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Robert E.C. Wildman

Melaleuca Inc.
Idaho Falls, Idaho, USA

2007 by Taylor & Francis Group, LLC

Diah Yunianingtias
School of Molecular and Microbial Biosciences
University of Sydney
Sydney, New South Wales, Australia

Contents
Chapter 1

Nutraceuticals and Functional Foods ...........................................................................1

Robert E.C. Wildman and Mike Kelley

Chapter 2

Isoflavones: Source and Metabolism .........................................................................23

Suzanne Hendrich and Patricia A. Murphy

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Chapter 3

Lycopene: Food Sources, Properties, and Health ......................................................55

Richard S. Bruno, Robert E.C. Wildman, and Steven J. Schwartz

Chapter 4

Garlic: The Mystical Food in Health Promotion.......................................................73

Sharon A. Ross and John A. Milner

Chapter 5

Grape Wine and Tea Polyphenols in the Modulation of Atherosclerosis and

Heart Disease ............................................................................................................101

Michael A. Dubick and Stanley T. Omaye

Chapter 6

Dietary Fiber and Coronary Heart Disease .............................................................131

Thunder Jalili, Denis M. Medeiros, and Robert E.C. Wildman

Chapter 7

Omega-3 Fish Oils and Lipoprotein Metabolism ....................................................145

Sidika E. Kasim-Karakas
Chapter 8

Omega-3 Fish Oils and Insulin Resistance ..............................................................155

Sidika E. Kasim-Karakas
Chapter 9

Antioxidant Vitamin and Phytochemical Content of Fresh and Processed

Pepper Fruit (Capsicum annuum) ............................................................................165

Luke R. Howard and Robert E.C. Wildman

Chapter 10 Osteoarthritis: Nutrition and Lifestyle Interventions...............................................193
Dianne H. Volker and Peony Lee
Chapter 11 Omega-3 Fatty Acids, Mediterranean Diet, Probiotics, Vitamin D, and
Exercise in the Treatment of Rheumatoid Arthritis.................................................223
Dianne H. Volker

2007 by Taylor & Francis Group, LLC

Chapter 12 Skeletal Effects of Soy Isoflavones in Humans: Bone Mineral Density

and Bone Markers ....................................................................................................247
D. Lee Alekel
Chapter 13 Applications of Herbs to Functional Foods.............................................................269
Susan S. Percival and R. Elaine Turner
Chapter 14 Conjugated Linoleic Acids: Biological Actions and Health....................................285
Yong Li and Bruce A. Watkins
Chapter 15 Olive Oil and Health Benefits ..................................................................................297
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Denis M. Medeiros and Meghan Hampton

Chapter 16 The Role of - and -Tocopherols in Health ..........................................................309
Richard S. Bruno
Chapter 17 Probiotics and Prebiotics..........................................................................................335
Edward R. Farnworth
Chapter 18 Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production,
Chemical Structures, and Health Effects .................................................................353
Edward R. Farnworth, Claude P. Champagne, and Marie-Rose Van Calsteren
Chapter 19 Omega-3 Fatty Acids, Tryptophan, B Vitamins, SAMe, and Hypericum
in the Adjunctive Treatment of Depression .............................................................373
Dianne H. Volker and Jade Ng
Chapter 20 Protein as a Functional Food Ingredient for Weight Loss and Maintaining
Body Composition....................................................................................................391
Jennifer E. Seyler, Robert E.C. Wildman, and Donald K. Layman
Chapter 21 Nutraceuticals and Inflammation in Athletes...........................................................409
Brendan Plunkett, Robin Callister, and Manohar L. Garg
Chapter 22 Oxidative Stress and Antioxidant Requirements in Trained Athletes .....................421
Trent A. Watson, Robin Callister, and Manohar L. Garg
Chapter 23 Coenzyme Q10: A Functional Food with Immense Therapeutic Potential ............443
Pratibha Chaturvedi, Darrell Vachon, and Najla Guthrie

2007 by Taylor & Francis Group, LLC

Chapter 24 Coffee as a Functional Beverage .............................................................................453

Lem Taylor and Jose Antonio
Chapter 25 Nutraceutical Stability Concerns and Shelf Life Testing ........................................467
Leonard N. Bell
Chapter 26 Nutraceutical and Functional Food Application to Nonalcoholic
Steatohepatitis...........................................................................................................485
Dianne H. Volker and Diah Yunianingtias
Chapter 27 Marketing and Regulatory Issues for Functional Foods and Nutraceuticals ..........503
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Nancy M. Childs
Chapter 28 Obesity Policy: Opportunities for Functional Food Market Growth.......................517
Nancy M. Childs

2007 by Taylor & Francis Group, LLC