Functional foods: An overview

Fish consumption and risk of stroke in Swedish women

(2010) S. C. Larsson et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

In this month’s Bulletin

(2010)   BULLETIN OF THE WORLD HEALTH ORGANIZATION

Resveratrol, obesity and diabetes

(2010) Katarzyna Szkudelska et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

(2010) Francisco Jiménez-Colmenero et al.   FOOD CHEMISTRY

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

(2010) Ho S. Lim et al.   FOOD CHEMISTRY

Consumption of Wheat Aleurone-Rich Foods Increases Fasting Plasma Betaine and Modestly Decreases Fasting Homocysteine and LDL-Cholesterol in Adults

(2010) Ruth K. Price et al.   JOURNAL OF NUTRITION

Revealing the Power of the Natural Red Pigment Lycopene

(2010) Kin-Weng Kong et al.   MOLECULES

Research Needs for Establishing the Safety of Functional Foods

(2010) A. C. Huggett et al.   NUTRITION REVIEWS

Novel botanical ingredients for beverages

(2009) Joerg Gruenwald   CLINICS IN DERMATOLOGY

Bioactive Compounds: Historical Perspectives, Opportunities, and Challenges

(2009) Bhimanagouda S. Patil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy, phytoestrogens and metabolism: A review

(2009) Christopher R. Cederroth et al.   MOLECULAR AND CELLULAR ENDOCRINOLOGY

Antiangiogenic properties of carotenoids: A potential role of maize as functional food

(2009) Shirley Kuhnen et al.   Journal of Functional Foods

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Functional foods: a conceptual definition

(2008) Maurice Doyon et al.   British Food Journal

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products

(2008) J.M. Fuentes-Alventosa et al.   FOOD CHEMISTRY

Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity

(2008) M.K. Akitha Devi et al.   FOOD CHEMISTRY

Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases

(2008) Bharat B. Aggarwal et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fruit-based functional foods II: the process for identifying potential ingredients

(2008) Denise C. Hunter et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antiproliferative activities of common edible nut seeds

(2008) Jun Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Incorporation of functional ingredients into foods

(2008) Li Day et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutraceuticals and functional foods: Whole versus processed foods

(2008) Fereidoon Shahidi   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Curcumin as “Curecumin”: From kitchen to clinic

(2007) Ajay Goel et al.   BIOCHEMICAL PHARMACOLOGY

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

(2007) M.S. Izydorczyk et al.   FOOD CHEMISTRY

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

(2007) Eduvigis Roldán et al.   FOOD CHEMISTRY

The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

(2007) Donghong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flaxseed on cardiovascular disease markers in healthy menopausal women: a randomized, double-blind, placebo-controlled trial

(2007) Sylvie Dodin et al.   NUTRITION

In the search of new functional food ingredients from algae

(2007) M PLAZA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY