Functional Foods of the East

Abstract

Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods, L.-Y. Sheen and G. Fuentes Traditional Chinese Functional Foods, B. Jiang, W. Mu, W. Obiro, and J. Shi Traditional Indian Functional Foods, K. Srinivasan Some Biological Functions of the Carotenoids in Japanese Food, T. Maoka and H. Etoh Traditional Chinese Medicated Diets, J. Shi, Y. Jiang, X. Ye, S.J. Xue, and Y. Kakuda Functional Foods and Men's Health, A.V. Rao and A. Al-Weshahy Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders, J.-H. Jang and Y.-J. Surh Functional Foods from Green Tea, A. Sharma, R. Wang, and W. Zhou Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer Teas, Y. Jiang, J. Shi, and S.J. Xue Sesame for Functional Foods, M. Namiki Fenugreek-Based Spice: A Traditional Functional Food Ingredient, C.V. Anuradha Soybean as a Special Functional Food Formula for Improving Women's Health, E.S. Mackinnon and L.G. Rao South East Asian Fruits and their Functionalities, L.L. Peng and G. Shui Health Benefits of Kochujang (Korean Red Pepper Paste), K.-Y. Park and I.-S. Ahn Antioxidant Functional Factors in Nuts, Y. Kabir and J.S. Sidhu Functional Foods Based on Sea Buckthorn (Hippophae rhamnoides ssp. turkestanica) and Autumn Olive (Elaeagnus umbellata) Berries: Nutritive Value and Health Benefits, S.M. Sabir and S.D. Ahmad Traditional Medicinal Wines, J. Shi, X. Ye, B. Jiang, Y. Ma, D. Liu, and S.J. Xue Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements, F.S.C. Lee, X. Wang and P.P. Fu Index