Bøker i Food and Nutritional Components in Focus-serien

Caffeine covers the latest knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book.

This volume will examine the chemical activity of selenium and its functional health effects eg towards cancers, in the heart and brain. Chemists, analytical scientists, forensic scientists, food scientists, as well as course lecturers will all benefit from this interdisciplinary title written by international experts in this area.

Vitamin A and Carotenoids delivers the latest high quality research information on these compounds across the scientific disciplines for chemists, analysts and health and nutritional scientists.

The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry, biochemistry and metabolism; analysis; and finishes with the functional effects in humans.

Dietary sugars are known to have medical implications for humans. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science.

Isoflavones is an extensive and detailed book which will appeal across the disciplines providing a snapshot of this fascinating scientific subject.

Betaine is widely distributed in plants and animals. This book provides a fascinating insight for those with an interest in the effects of betaine on health and the diet. It will appeal across disciplines but specifically to nutritional and food scientists, health professionals and researchers.

Calcium's importance in health and disease is clear when listing its multiple roles in the body, this edited volume will pool knowledge across scientific disciplines in a way that increases its applicability to a wide range of audiences and fills the gap identified in providing comprehensive synopses of food substances.

This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for those with an interest in the health and nutritional sciences.