REPRESENTATIVE COMPONENTS OF FUNCTIONAL FOOD SCIENCE
- 1 July 1999
- journal article
- functional foods
- Published by Wolters Kluwer Health in Nutrition Today
- Vol. 34 (4) , 152-154
- https://doi.org/10.1097/00017285-199907000-00004
Abstract
The International Life Science Institute (ILSI) Task Force on Data Gathering has collected and organized information on nine bioactive components in food. Information on bioactive components in tea (epigallocatechin gallate), soy (genistein and daidzein), cabbage family vegetables (isothiocyanates), and tomato (lycopene) is summarized in the The full report of the committee will be published in Critical Reviews in Food Science and Nutrition. Presented at the Experimental Biology 98 Symposium, San Francisco, California. Sponsored by the International Life Sciences Institute, NA Technical Committee of Food Components for Health Promotion.Keywords
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