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Functional Foods [1994]

4
Functional Foods in the Control of Obesity
5
Nutrient Control of Immune Function
6
Dietary Factors Modulating the Rate of Aging
8
Medical Foods
11
Sugar Alcohols
12
Amino Acids, Peptides, and Proteins
20
The Potential Role of Functional Foods in Medicine and Public Health
3
Introduction
19
Reducing the Risk of Cardiovascular Disease
39
Reducing the Risk of Cancer
126
Mood and Performance Foods
183
Dietary Fiber
202
Special Physiological Functions of Newly Developed Mono-and Oligosaccharides
261
Vitamins for Optimal Health
294
Lactic Acid Bacteria as Promoters of Human Health
323
Nutrition of Macrominerals and Trace Elements
355
Fatty Acids
393
Phytochemicals and Antioxidants
453
Functional Foods in Japan
468
The Development of the Functional Food Business in the United States and Europe
495
The Role of Marketing Communication in the Introduction of Functional Foods to the Consumer
512
The Food Industry’s Role in Functional Foods
523
Consumers’ Views on Functional Foods
537
Future Prospects for Functional Foods
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