Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals

- Introduction

HEALTH ATTRIBUTES OF FUNCTIONAL FOODS

- Reducing the Risk of Cardiovascular Disease

- Reducing the Risk of Cancer

- Functional Foods in the Control of Obesity

- Nutrient Control of Immune Function

- Dietary Factors Modulating the Rate of Aging

- Mood and Performance Foods

- Medical Foods

HEALTH FUNCTIONALITY OF FOOD COMPONENTS

- Dietary Fiber

- Special Physiological Functions of Newly Developed Oligosaccharides

- Sugar Alcohols

- Amino Acids, Peptides and Proteins

- Vitamins for Optimal Health

- Lactic Acid Bacteria as Promoters of Human Health

- Nutrition of Microminerals and Trace Elements

- Fatty Acids

- Phytochemicals and Antioxidants

MARKET AND COMPETITION

- Functional Foods in Japan

- The Development of the Functional Food Business in the United Sates and Europe

- The Potential Role for Functional Foods in Medicine and Public Health

- The Role of Marketing Communication in the Introduction of Functional Foods to the Consumer

- The Food Industry Role in Functional Foods

- CONSUMER'S VIEWPOINT. Consumer's View on Functional Foods

FUTURE PROSPECTS

- Future Prospects for Functional Foods