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its multiple nature, and the interactions among nutri-
ents. It is now evident that micronutrient deficiencies
usually occur together and require an integrated and
multidisciplinary approach. This book will help not
only nutritionists but also other health specialists
understand and take these issues into consideration
when developing policies and interventions.
This book will provide policymakers and nutrition
and health professionals with the most recent and up-
to-date knowledge regarding major health and nutri-
tion problems in developing countries. Its editors and
authors are all outstanding international authorities
and the text is greatly expanded in this new edition.
Tea and Tea Products: Chemistry and Health-Pro-
moting Properties. Edited by Chi-Tang Ho, Jen-Kun
Lin, and Fereidoon Shahidi. Published by CRC Press
Taylor & Francis Group, Boca Raton, FL 2008. (ISBN:
0-8493-8082-2) 305 pages, hardcover. US$149.95
UK$79.
Although tea is a beverage that originated in China, it is
now consumed in steadily increasing amounts in nearly
all parts of the world. Moreover, it has been the subject
of intensive research in recent years and health benefits
have been found that vary with variety and method
of processing. It is useful to have a comprehensive,
authoritative and relatively concise book that presents
recent research in an organized format describing the
science behind claims for the beneficial effects of tea,
particularly in polyphenol-linked components and
antioxidant activity.
This book provides authoritative reviews and analy-
ses of comprehensive studies of key catalysts in various
teas. The chapters include explorations of cellular and
animal models in carcinogenesis research, application
of chromatographic techniques and analytical tools for
the analysis of bioactive components.
It examines the evidence—or lack thereof—for the
new claims. Emphasizing black and green teas equally,
this book covers the analysis, formation mechanisms
and bioavailability of tea polyphenols. Catechins, thea-
flavins, and thearubigins are three important groups
of polyphenols. The mechanisms for their formation
during processing are of great current scientific and
commercial interest and thoroughly discussed. Other
biological claims for teas—including anti-cancer, anti-
inflammatory, anti-obesity and anti-diabetes—are
also reviewed. Because worldwide production and
consumption of teas are increasing each year, this book
will be of wide interest.
Ageing Well: Nutrition, Health, and Social Interven-
tions. Edited by Alan D. Dangour, Emily M. D. Grundy,
and Astrid E. Fletcher. Published by CRC Press Taylor
Book reviews
& Francis Group, Boca Raton, FL 2007. (ISBN: 0-8493-
7474-X) 178 pages, softcover. US$99.95 UK$54.9.
This small paperback is an expanded version of a 2005
Symposium of the Society for the study of Human
Biology in collaboration with the London School of
Hygiene and Tropical Medicine. Its aim is to highlight
some of the important health and social factors affect-
ing the well-being and quality of life of older people
and to review possible interventions aimed at the
prevention or amelioration of problems that reduce
their well-being.
It is now clear that it is possible to postpone or even
prevent much of the age-related decline in health that
was once thought inevitable. Future policies must
recognize in all areas of public policy this changing
paradigm for older people including nutrition, health,
and social support. This will not only benefit the indi-
vidual but is also necessary for reducing the overall
cost of health care and making the goal of “health for
all” realizable.
Better diets, much more physical activity, good pre-
ventive medical care and gratifying social networks will
be the keys to success. Each of these topics is addressed
at a level understandable by almost any informed health
professional. This new paradigm applies to developing
country populations as well, but will be more difficult
to implement because the gap between current policy
and practices and the new reality is so much greater.
Six chapters authoritatively describe the nutritional
vulnerability in older people, the promising results of
nutritional and social interventions among frail older
people, the multiple benefits of regular exercise, and the
impact on the quality of life for older people, of talking
about past and present events, and the variety of factors
that can contribute to successful cognitive aging.
Chapters deal with the significance of health for
the quality of life at older ages, including an in-depth
analysis of the major health indicators in developing
countries such as maternal mortality, importance of
family support and kin network and of the effects of
economic concerns in the home. The cost effective-
ness of interventions aimed at improving the health of
older persons is analyzed. The final chapter discusses
the many challenges to society including the effects of
increased longevity.
Food, Economics and Health. By Alok Bhargava. Pub-
lished by Oxford University Press, Oxford 2008. (ISBN:
978-0-19-926914-3) 240 pages, hardcover. US$90.00.
Most books concerned with nutrition and health are
written from the public health nutrition perspective. It
is becoming increasingly clear that nutrition and health
are both heavily dependent on economic, social, and
political factors. The more all of these disciplines and