Functional Foods and Cardiovascular Disease PDF

Preface

Coronary heart disease (CHD) is the leading cause of death in developed countries. Although there have been great improvements in treating CHD through surgery and medications, these interventions are very expensive in countries where budgets are severely strained. An alternative approach, however, is to prevent the development of cardiovascular disease through a combination of diet and exercise. This book focuses on the use of functional foods defined as foods with physiological benefits that can reduce the risk of chronic diseases such as cardiovascular disease. Over the last decade, researchers around the world have focused on identifying and developing functional foods that will enhance the health and well-being of an aging population. This book brings together important information on the benefits that a selected group of functional foods have on cardiovascular disease.

Each chapter in this book provides a critical discussion on the bioactive components responsible for the cardiovascular benefits of selected functional foods. These bioactive components are referred to as nutraceuticals. The opening chapter, Chapter 1, provides a detailed overview of the pathogenesis of coronary artery disease. Chapter 2 discusses genetic methods for enhancing bioactives in foods as well as new and improved techniques for extracting bioactive components for developing functional foods. The remaining chapters focus on particular functional foods and/or their bioactive components. Chapter 3 covers the clinical and experimental evidence for the cardiovascular benefits of fish oils. Chapter 4 discusses the cardiovascular benefits of plant oils, focusing on flaxseed oil. The importance of folic acid in homocysteine metabolisms and its impact on cardiovascular disease is presented in Chapter 5. The clinical and experimental evidence for the cardiovascular benefits of plant sterols is covered in Chapter 6. The ability of wine to prevent cardiovascular disease is the subject of Chapter 7. The role of garlic products in the management of cardiovascular disease is discussed in Chapter 8. Chapter 9 deals with the controversy surrounding the impact of egg consumption by presenting evidence showing the beneficial effects on cardiovascular disease. The importance of fiber for the treatment of cardiovascular disease is clearly described in Chapter 10. The beneficial effects of cocoa and chocolate on heart health are covered in Chapter 11. The last chapter, Chapter 12, focuses on the growing scientific evidence that points to the beneficial effects of beverages such as coffee and tea, with particular emphasis on their effects on cardiovascular disease.

We hope that this book will provide useful information to nutritionists, food scientists, as well as those working in the health or health-related industry. We believe that this book will enhance our understanding of the potential role of functional foods in combating cardiovascular disease. We are most appreciative of the contributions by all the authors in making this a valuable and timely publication on an important topic that affects us all directly or indirectly. We also appreciate the support provided by the editorial staff of Taylor & Francis.