Antinutrients and Phytochemicals in Foods

This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenicand antimutagenic potentials. This volume will be a valuable resource for food scientists, technologists, and nutritionists, and for researchers in biotechnology and medicinal chemistry.

"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society . . . Antinutrients are present in different amounts in practically all plant foods. Antinutrients and their breakdown products have a deleterious effect on the absorptionof different nutrients and micronutrients, which determines the healthy functions of body organs. Besides this undesirable effect, beneficent influence, especially when they are taken in small amounts is manifested. . . . It was observed the low incidence of pancreatic carcinoma in the populationwith a high intake of soybean-based food which contains protease inhibitors. The high anticholesteremic activity of saponins, etc. was also established. These topics were presented and discussed in detail . . . in the 18 papers included in this volume. I have remarked in each contribution a richup-to-date bibliography. The volume is completed by author and subject indexes."--Cellulose Chemistry and Technology