Information on the health benefits of various classes of plant foods can be found in Chapters 1 to 5. Chapters 6 and 7 provide information on the phytochemical-rich beverages coffee and tea. Information on individual dietary phytochemicals or classes of dietary phytochemicals can be found in Chapters 8 to 19. Chapters 20 to 24 provide information on specific nutrients or other dietary factors.
Each chapter on plant foods contains the following sections:
• Introduction
• Disease Prevention—a review of the evidence that diets rich in certain plant foods play a role in chronic disease prevention
• Intake Recommendations—a review of intake recommendations from government or healthoriented agencies, for example, the 2010 Dietary Guidelines for Americans or recommendations by the National Cancer Institute
• Summary
• References
Chapters on coffee and tea contain the following sections:
• Introduction
• Bioactive Compounds—a discussion of some of the phytochemicals thought to contribute to the health effects of these beverages
• Disease Prevention—a review of the evidence that these beverages play a role in disease prevention
• Safety—a discussion of potential adverse effects of high intakes of these beverages, including drug and nutrient interactions
• Summary
• References
Each chapter on phytochemicals contains the following sections:
• Introduction
• Bioavailability and Metabolism1—a review of the available information on absorption, metabolism, and elimination as it relates to bioavailability in humans
1 Chapter 16 (Fiber) does not contain a section on Bioavailability and Metabolism.
• Biological Activities—a discussion of the biological activities, often identified in cell culture or animal experiments, that may contribute to the health effects of a phytochemical
• Disease Prevention—a review of the evidence that specific phytochemicals play a role in disease prevention
• Disease Treatment2—a review of the evidence that specific phytochemicals may be useful in disease treatment
2 Chapters 11 (Flavonoids), 13 (Isothiocyanates), 15 (Lignans), 17 (Garlic), and 19 (Resveratrol) do not contain a section on Disease Treatment.
• Sources—information about foods and supplements that contain the phytochemical of interest; when available, information about supplement doses is included
• Safety—information about adverse effects and drug and nutrient interactions
• Summary
• References
Each chapter contains the following sections:
• Introduction
• Function1 or Biological Activities2—current scientific understanding of the function or biological activity of the nutrient or dietary factor, with respect to maintaining health and preventing disease
1 Chapters 21 (Choline) and 22 (Coenzyme Q10) contain a section on Function.
2 Chapters 20 (Essential Fatty Acids), 23 (L-Carnitine), and 24 (Lipoic Acid) contain a section on Biological Activities.
• Deficiency—signs, symptoms, and physiological effects of frank deficiency of the nutrient; for the chapters on dietary factors that can also be endogenously synthesized, genetic and acquired conditions of deficiency are discussed
• Disease Prevention3—a review of the evidence that specific nutrients or dietary factors play a role in disease prevention
3 Chapter 24 (Lipoic Acid) does not contain a section on Disease Prevention.
• Disease Treatment—a review of the evidence that specific phytochemicals may be useful in disease treatment
• Sources—information on endogenous biosynthesis, dietary, and supplemental sources of the nutrient or dietary factor; when available, this section includes a table of dietary sources
• Safety—information about adverse effects and drug and nutrient interactions
• Summary
• References
Several appendices have been included to facilitate the use of this book:
• Glycemic Index and Glycemic Load—a review of the evidence that the blood glucose-raising potential of carbohydrate in different foods plays a role in their health effects
• Quick Reference to Diseases—a chart that allows the reader to locate information on plant foods, phytochemicals, or dietary factors by disease or health condition
• Drug Interactions—a table summarizing known drug interactions with the phytochemicals or dietary factors discussed in this book
• Nutrient Interactions—a table summarizing known nutrient interactions with the phytochemicals or dietary factors discussed in this book
• Quick Reference to Foods Rich in Phytochemicals or Other Dietary Factors—a chart that allows the reader to identify foods that are rich in a variety of phytochemicals and dietary factors
• Glossary
In the metric system, a microgram (µg, mcg, or sometimes ug) is a unit of mass equal to one millionth (1/1 000 000) of a gram or one thousandth (1/1000) of a milligram. It is one of the smallest units of mass (or weight) commonly used. The abbreviation “µg” conforms to the International System of Units.
Weight |
|
Metric |
English (US) |
1mg (1000 µg) |
0.002 grain (0.000035 oz) |
1g (1000 mg) |
0.04oz |
1kg (1000 g) |
35.27 oz (2.2 lb) |
English (US) |
Metric |
1 grain |
64.8mg |
1oz |
28.4g |
1 lb |
453.6g (0.45kg) |
Volume |
|
Metric |
English (US) |
1mL |
0.03oz |
1L (1000 mL) |
2.12pt |
1L |
1.06 qt |
1L |
0.27 gal |
English (US) |
Metric |
1 floz |
30 mL |
1pt |
470 mL |
1qt |
950 mL |
1gal |
3.79 L |
Liquids |
|
Metric |
English (US) |
1mL |
⅕tsp |
5mL |
1 tsp |
15 mL |
1 tbsp |
30 mL |
⅛cup |
60 mL |
¼cup |
100 mL (1 dL) |
About ⅖ cup |
120 mL |
½cup |
240 mL |
1cup |
480 mL |
1pt |
Abbreviations: |
|
dL |
deciliter |
fl oz |
fluid ounce |
g |
gram |
gal |
gallon |
kg |
kilogram |
L |
liter |
lb |
pound |
mg |
milligram |
µg |
microgram |
mL |
milliliter |
oz |
ounce |
pt |
pint |
qt |
quart |
tbsp |
tablespoon |
tsp |
teaspoon |