For centuries, East Asian people have used traditional
functional foods or herbs as a folk medicine to treat or prevent diseases, long
before the introduction of Western medicine. Western medicine is effective in curing
acute diseases, it is not necessarily applicable to the prevention of diseases.
In order to use foods to improve health for prevention of
diseases in advance, we first need to clarify scientifically the functions of
the foods to give reasonable scientific answers to questions as How well does
this work? How safe is it? For What type of conditions you want to improve for?
Biological functions included in foods or herbs are
gradually recognizing as the second medicines by intervention into the diseases
preventive fields. This idea is lately supporting by taking the genetically
modified foods containing high active compounds.
Sample Chapter(s)
preface (38 KB)
Components of the Book:
- Head Page
- Copyright
- Preface
- Food=食
- Contents
- Chapter 1. Functional Foods
- Chapter 2. Revolutionary Vegetable Black Garlic
- Chapter 3. Heat Treated Corbicula japonica Shell Powder Improved Liver Function
- Chapter 4. New Substance Found in Squid Fish Ink to Fight Cancer Cells
- Chapter 5. Vegetable and Plant Smell Are Weapon to Protect Their Species and Contribute for Human Health Too
- Acknowledgment
- References
- About Author
Readership:
Students, academics, teachers, and other people attending or interested in SUPER FOODS.
Jin-Ichi Sasaki, V.M.D., PhD
Jin-Ichi Sasaki, V.M.D., Ph.D., is an Ex-Professor at Hirosaki National University School of Health Sciences, Ex-Professor at Hirosaki Private University Health and Welfare, and NPO Black Garlic International Congress Executive Academic Advisor, and International Scientific Journal (Editorial Board Member, Reviewer). He covers research field, Microbiology, Clinical Immunology, Cancer Therapy, Functional Foods.