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.Content:
Chapter 1 Introduction: Plant Foods and Health (pages 1–26): Dr Judith Buttriss
Chapter 2 Classification and Biosynthesis of Secondary Plant Products: An Overview (pages 27–48): Professor Alan Crozier
Chapter 3 Epidemiology Linking Consumption of Plant Foods and their Constituents with Health (pages 49–64): Dr Barrie Margetts and Dr Judith Buttriss
Chapter 4 Potential Mechanisms of Action of Bioactive Substances Found in Foods (pages 65–75): Professor Malcolm Jackson
Chapter 5 Influence of the Gut Microflora (pages 76–85): Professor Ian Johnson
Chapter 6 Dietary Intake and Bioavailability of Plant Bioactive Compounds (pages 86–106): Dr Judith Buttriss
Chapter 7 Fruit and Vegetables (pages 107–133): Mike Saltmarsh, Professor Alan Crozier and Professor Brian Ratcliffe
Chapter 8 Cereals, Nuts and Pulses (pages 134–146): Dr Aedin Cassidy
Chapter 9 Beverages (pages 147–182): Dr Garry Duthie and Professor Alan Crozier
Chapter 10 Plant and Plant?Derived Lipids (pages 183–209): Professor Klaus Wahle, Dr David Lindsay and Dr Louise Bourne
Chapter 11 Miscellaneous Foods (pages 210–225): Mike Saltmarsh and Dr Gail Goldberg
Chapter 12 The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Substances in Food (pages 226–239): Claire MacEvilly and Kirsti Peltola
Chapter 13 Implications for Public Health (pages 240–269): Dr Judith Buttriss, Martin Wiseman and Dr Barrie Margetts
Chapter 14 Conclusions of the Task Force (pages 270–281):
Chapter 15 Recommendations of the Task Force (pages 282–285):
Chapter 16 Plant Foods: Answers to Commonly Asked Questions (pages 286–297):