Functional Foods and Cardiovascular Disease

Functional foods and nutraceuticals play a significant role in preventing the development of heart disease. This book examines the pathogenesis of coronary artery disease, genetic methods for enhancing bioactives in foods, new techniques for extracting bioactive components for developing functional foods, and clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils. It discusses the importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease, examines the cardiovascular benefits of plant sterols, and explores the beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health.