The A Z Guide to Food as Medicine 2nd Edition by Diane Kraft 1138595799 9781138595798

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ISBN 10: 1138595799

ISBN 13: 9781138595798

Author: Diane Kraft

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include: Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information Scientific findings on the physiological effects of foods, food groups, and food constituents Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals Safety highlights, such as nutrient Tolerable Upper Intake Levels A health professional’s comprehensive nutrition handbook that includes all nutrients, nutrient functions, “good” and “excellent” sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals. New to the Second Edition: Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases Focus on practical recommendations for health maintenance and disease prevention, including tables, insets, and updated scientific findings on more than a dozen new foods Accompanying teaching aids and lesson plans available online at https://www.crcpress.com Features: Dictionary-style summaries of the physiological effects of foods, food groups, nutrients, and phytochemicals alphabetically listed for quick access Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies, classes of phytochemicals, and medicinal aspects of foods and of a plant-based diet Over 1,000 scientific references from peer-reviewed sources, including The Academy of Nutrition and Dietetics Evidence Analysis Library, and position statements of major health organizations

The A Z Guide to Food as Medicine 2nd Table of contents:

Chapter A

Açaí Berry (Euterpe oleracea)

Alfalfa (Medicago sativa)

Allium Vegetables

Allspice (Pimenta dioica)

Almond (Prunus dulcis)

Anise (Pimpinella anisum)

Anthocyanins

Antioxidant

Apple (Malus sylvestris)

Apricot (Prunus armeniaca)

Artichoke (Cynara scolymus)

Arugula (Eruca sativa)

Asian Pear (Pyrus pyrifolia)

Asparagus (Asparagus officinalis L.)

Astaxanthin

Avocado (Persea americana)

References

Chapter B

Banana (Musa paradisiaca)

Barley (Hordeum vulgare L.)

Basil, sweet (Ocimum basilicum)

Beer

Beet (Beta vulgaris)

Beta-carotene (β-carotene)

Beta-glucan (β-glucan)

Biotin

Bitter Orange (Citrus aurantium)

Black Currant (Ribes nigrum)

Black Pepper (Piper nigrum)

Blackberry (Rubus spp.)

Blueberry (Vaccinium spp.)

Bok Choy (Brassica campestris)

Boron

Boysenberry (Rubus ursinus)

Brassica Vegetables (Brassica oleracea)

Brazil Nut (Bertholletia excelsa)

Broccoli (Brassica oleracea L. var. italica)

Brussels Sprouts (Brassica oleracea var. gemmifera DC.)

References

Chapter C

Cabbage (Brassica oleracea var. capitata)

Caffeine

Calcium

Cantaloupe (Cucumis melo)

Canthaxanthin

Caper (Capparis spinosa)

Carambola (Averrhoa carambola)

Caraway (Carum carvi)

Carbohydrate

Carnitine

Carotenoids

Carrot (Daucus carota L.)

Catechin

Cauliflower (Brassica oleracea)

Celery (Apium graveolens)

Chamomile (Matricaria recutita [German chamomile], Chamomilla recutita [Roman chamomile])

Cheese

Cherimoya (Annona cherimola)

Cherry, sweet (Prunus avium) and Cherry, sour or tart (Prunus cerasus)

Chia (Salvia Hispanica L.)

Chicory (Cichorium intybus)

Chive (Allium schoenoprasum)

Chocolate (Theobroma cacao)

Choline

Chromium

Cilantro (Coriandrum sativum)

Cinnamon (Cinnamomum cassia)

Citrus

Clove (Eugenia caryophyllata)

Coconut (Cocos nucifera)

Coenzyme Q10

Coffee (Coffea arabica)

Copper

Corn (Zea mays)

Cranberry (Vaccinium macrocarpon)

Cucumber (Cucumis sativus)

Cumin (Cuminum cyminum)

References

Chapter D

Dairy Foods Group

Dandelion (Taraxacum officinale)

Date (Phoenix dactylifera)

Dill (Anethum graveolens)

Docosahexaenoic Acid

References

Chapter E

Egg

Eggplant (Solanum melongena)

Eicosapentaenoic Acid

Endive (Cichorium intybus)

Endive, Belgian (Cichorium endivia)

Ethanol

References

Chapter F

Fatty Fish

Fennel (Foeniculum vulgare)

Fenugreek (Trigonella foenum-graecum)

Ferulic Acid

Feta Cheese

Fiber

Fig (Ficus carica)

Flavonoids

Flaxseed (Linum usitatissimum)

Folate

Fructan

Fruit

References

Chapter G

Garbanzo bean (Cicer arietinum)

Garlic (Allium sativum)

Ginger (Zingiber officinale)

Glucosinolates

Glutathione

Glycosides

Grains

Grains, Whole

Grape (Vitis vinifera)

Grapefruit (Citrus paradisi)

Green Leaf(y) Vegetables

Guava (Psidium guajava)

References

Chapter H

Hazelnut (Corylus avellana)

Hemicellulose

Honey

Honeydew melon (Cucumis melo L. var. inodorus Naud)

Hops (Humulus lupulus L.)

Horseradish (Armoracia rusticana, Cochlearia armoracia)

References

Chapter I

Inulin

Iodine

Iron

Isoflavones

Isoprenoids

Isothiocyanates

References

Chapter J

Jasmine Rice (Oryza sativa L.)

Jerusalem Artichoke (Helianthus tuberosus)

Jicama (Pachyrhizus erosus)

Juniper Berry (Juniperus communis L.)

References

Chapter K

Kaempferol

Kale (Brassica oleraceae var. acephala)

Key Lime (Citrus aurantifolia)

Kiwifruit (Actinidia chinensis)

Kombucha

Kumquat (Fortunella sp. Swingle, Citrus japonica var. margarita)

References

Chapter L

Lactose

Legume

Lemon (Citrus limon)

Lemongrass (Cymbopogon citratus)

Lettuce (Lactuca sativa)

Lignan

Limonene

Lingonberry (Vaccinium vitis-idaea)

Lipid

Lutein

Lychee Fruit (Litchi chinensis)

Lycopene (Solanum lycopersicum)

References

Chapter M

Magnesium

Mango (Mangifera indica)

Marjoram, sweet (Origanum majorana)

Mediterranean Diet

Melatonin

Monounsaturated Fatty Acid

Mulberry (Morus rubrum)

Mung bean (Phaseolus aureus)

Mushroom, maitake (Grifola frondosa)

Mushroom, oyster (Pleurotus ostreatus)

Mushroom, shiitake (Lentinus edodes)

Mustard Seed (Brassica alba)

References

Chapter N

Nectarine (Prunus persica nectarina)

Niacin

Nitrates and Nitrites

Noni (Morinda citrifolia)

Nori (Porphyra tenera)

Nut

Nutmeg (Myristica fragrans)

References

Chapter O

Oat (Avena sativa)

Okra (Abelmoschus esculentus)

Olive (Olea europaea L.)

Olive Oil (O. europaea)

Omega-3 Fatty Acids

Omega-6 Fatty Acids

Onion (Allium cepa)

Orange, Sweet (Citrus sinensis)

Oregano (Origanum vulgare)

References

Chapter P

Palm (Cocos nucifera)

Pantothenic Acid

Papaya (Carica papaya L.)

Paprika (Capsicum annuum L.)

Parsley (Petroselinum crispum)

Passion Fruit (Passiflora edulis)

Peach (Prunus persica)

Peanut (Arachis hypogaea)

Pear (Pyrus communis)

Pectin

Pepper, chili (Capsicum frutescens, Capsicum annuum)

Pepper, sweet bell (Capsicum anuum L.)

Peppermint (Mentha x piperita)

Persimmon (Diospyros kaki)

Phenolic Compounds

Phloretin

Phosphorus

Phytate

Phytoestrogens

Pineapple (Anasas comosus)

Pistachio (Pistacia vera)

Plantain (Musa x paradisiaca)

Plum (Prunus domestica)

Polyunsaturated Fatty Acids

Pomegranate (Punica granatum)

Potassium

Potato, sweet (Ipomoea batatas)

Potato, white (Solanum tuberosum)

Prebiotics

Prickly pear (Opuntia sp.)

Probiotics

Protease Inhibitors

Protein

Psyllium (Plantago ovate)

Pummelo (Citrus grandis)

Pumpkin (Cucurbita pepo)

Pumpkin Seed

References

Chapter Q

Quercetin

Quince (Cydonia oblonga)

Quinoa (Chenopodium quinoa)

References

Chapter R

Radicchio (Cichorium intybus L.)

Radish (Raphanus sativus)

Raisin (Vitis vinifera)

Raspberry, red (Rubus idaeus)

Resveratrol

Rhubarb (Rheum officinale)

Riboflavin

Rosemary (Rosmarinus officinalis)

Rutabaga (Brassica napobrassica)

References

Chapter S

Sage (Salvia officinalis, Salvia lavandulaefolia)

Saponin

Selenium

Shallot (Allium cepa L. var. aggregatum)

Sodium

Snap Pea (Pisum sativum L.) and Snow Pea (Pisum sativum var. macrocarpon, Pisum sativum var. saccharatum)

Soybean (Glycine max)

Spinach (Spinacia oleracea)

Squash (Curcubito pepo)

Stanols, sterols

Starchy Vegetables

Strawberry (Fragaria x ananassa)

References

Chapter T

Tamarind (Tamarindus indica)

Tangerine (Citrus reticulata)

Tannin

Tarragon (Artemisia dracunculus)

Tea (Camellia sinensis)

Terpenoids

Thiamin (vitamin B1)

Thyme (Thymus vulgaris)

Tofu

Tomatillo (Physalis philadelphica)

Tomato (Lycopersicon esculentum)

Turmeric (Curcuma longa)

Turnip (Brassica rapa)

References

Chapter U

Ugli fruit (Citrus paradisi x reticulata)

References

Chapter V

Vegetables

Vinegar

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Vitamin D

Vitamin E

Vitamin K

References

Chapter W

Walnut (Juglans regia L.)

Wasabi (Wasabia japonica)

Water

Watercress (Nasturtium officinale)

Watermelon (Citrullus lanatus)

Wheat germ

Wheatgrass (Triticum aestivum)

Whey

Wine

References

Chapter X

Xeaxanthin

References

Chapter Y

Yam (Dioscorea rotundata)

Yogurt

Yuca (Manihot esculenta)

References

Chapter Z

Zinc

Zucchini (Cucurbita pepo L.)

References

Appendix 1: Major Phytochemical Groups and Specific Phytochemicals Addressed in The A-Z Guide to Food as Medicine, 2nd ed.

Appendix 2: Reference Daily Intakes Used to Calculate % DVs in The A-Z Guide to Food as Medicine, 2nd ed.

Appendix 3: Definitions of Drug Terms Used in The A-Z Guide to Food as Medicine, 2nd ed.

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