Functional foods, ageing and degenerative disease (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU and the role of diet generally in preventing degenerative disease. Part  one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. The next two sections discuss how obesity can be controlled and look at gut health and maintaining the immune function using functional ingredients. The final part reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.

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Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite Catholique de Louvain, Belguim, where Dr. Brigitte Reusens is a Senior Scientist. Both are noted for their research in functional foods and degenerative disease.