Plants

Report of the British Nutrition Foundation's Task
Force

Chairman of the Task Force: Professor Malcolm Jackson,
University of Liverpool

Plants: Diet and Health is an extremely timely
publication comprising the comprehensive and authoritative
independent report of the British Nutrition Foundation's Task
Force concentrating on bioactive substances and antioxidant
nutrients in plant foods. The book focuses on the present state of
knowledge and the effect on good health through the intake of these
substances in an appropriate diet, looking in detail at any
possible protection afforded the body by these substances - against
chronic disorders, particularly cancer and cardiovascular
disease.

This landmark publication includes chapters covering the
classification, mechanisms of action and bioavailability of
bioactive substances in plants, as well as in-depth coverage of the
major plant foods: fruit, vegetables, cereals, nuts and pulses.
Important chapters also cover the influence of the gut microflora,
the effect of agronomy, storage, preservation, processing and
cooking on bioactive substances, and the public health nutrition
implications of all the issues raised.

The final sections of the book cover the conclusions of the Task
Force and the important recommendations made, which should be
considered by all those involved in this area. There is also a
questions and answers chapter covering topical media issues.

Plants: Diet and Health provides essential core
information for a wide range of health professionals, including
dietitians, nutritionists, general and family practitioners and
community nurses (e.g. school nurses, practice nurses and health
visitors). Personnel in the food industry responsible for product
development, production and packaging will find this landmark
publication to be an extremely valuable reference, as will all
those involved in the production of dietary supplements in the food
and pharmaceutical industries. Lecturers, undergraduates,
postgraduates and postdoctoral researchers in nutrition, dietetics,
plant sciences, biochemistry, food science and food technology,
public health, pharmacy, pharmacology and medicine will also find
this book to be of great value in their work.

Auteur

Dr. Gail Goldberg is the editor of Plants: Diet and Health, published by Wiley.

Résumé
*Report of the British Nutrition Foundation's Task Force

• Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool

Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease.

This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.

Contenu

Foreword.

Dedication.

Terms of Reference.

Task Force Membership.

1. Introduction: Plant Foods and Health.(Dr. Judith
   Buttriss).

2. Classification and biosynthesis of Plants and Secondary
   Products: An Overview. (Professor Alan Corzier).

3. Epidemiology Linking Consumption of Plant Foods and their
   Constituents with Health. (Dr. Barrie Margetts and Dr. Judith
   Buttriss).

4. Potential Mechanism of Action of Bioactive Substances Found
   in Foods. (Professor Malcolm Jackson).

5. Influence of the Gut Microflora. (Professor Ian Johnson).

6. Dietary Intake and Bioavailability of Plant Bioactive
   Compounds. (Dr. Judith Buttriss).

7. Fruit and Vegetables. (Mr. Mike Saltmarsh, Professor Alan
   Crozier and Professor Brian Ratcliffe).

8. Cereals, Nuts and Pulses.(Dr. Aedin Cassidy).

9. Beverages. (Dr. Garry Duthie and Professor Alan Crozier).

10. Plant and Plant-derived Lipids. (Professor Kalus Wahle, Dr.
    David Lindsay and Dr. Louise Bourne).

11. Miscellaneous Foods. (Mr. Mike Saltmarsh and Dr. Gail
    Goldberg).

12. The Effect of Agronomy, Storage, Processing and Cooking on
    Bioactive Substances in Food. (Ms. Claire Mac Evilly and Mrs. Irsti
    Peltola).

13. Implication for Public Health. (Dr. Judtih Buttriss,
    Professor Martin Wiseman and Dr. Barrie Margetts).

14. Conclusions of the Task Force.

15. Recommendations of the Task Force.

16. Plant Foods: Answers to Commonly Asked Questions.

Appendix.

Glossary.

References.

Index.