Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredients are presented and analyzed according to the varying levels of supporting scientific evidence available, ranging from the well researched ingredients like green tea polyphenols and CLA to ingredients with only limited available data such as capsaicin. Scientists and researchers worldwide have contributed to this remarkable volume with each chapter offering comprehensive discussion on the…mehr
Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredients are presented and analyzed according to the varying levels of supporting scientific evidence available, ranging from the well researched ingredients like green tea polyphenols and CLA to ingredients with only limited available data such as capsaicin.
Scientists and researchers worldwide have contributed to this remarkable volume with each chapter offering comprehensive discussion on the most current biological research findings, efficacy, mechanism of action, and safety as well as food/supplement applications, regulatory aspects and patent activities of various ingredients for weight control. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on global suppliers, and guidance for food labeling purposes. Scientists, product developers, health professionals, nutritionists, dietitians and regulatory agencies alike will find Weight Control and Slimming Ingredients in Food Technology the most comprehensive resource available for essential information on weight control ingredients.
Susan S. Cho, PhD, is founder and owner of NutraSource, Inc., Laurel, MD., where she provides numerous consultative services including GRAS Self affirmation and regulatory issues; analysis and interpretations related to NHANES and other nutrient datasets; consultations on new ingredients, product innovation, and marketing claims; substantiations for food labeling, structure and function claims and product claims; nutrition science review; and patents review and recommendations. Formerly, she worked with the Kellogg Company, Battle Creek, MI, where she served in various capacities including Director of Nutrition and Nutrition Business Partner; Senior Scientist, Research & Development; and Senior Research Chemist, Corporate Quality.
Inhaltsangabe
1. Introduction. Part 1: Obesity Statistics and Biology. 2. Prevalence of obesity and overweight: Global perspective. 3. Effects of weight loss on leptin, sex hormones, and measures of adiposity. 4. A satiety index of common foods. Part 2: Ingredients. 5. Conjugated linoleic acid. 6. Diglycerides. Medium-chain triglycerides. 7. L-carnitine. 8. Epigallocatechin gallate and green tea extract. 9. Hoodia gordonii. 10. Hydroxy citric acid (Garcinia Cambogia). 11. Olibra. 12. Hydroxy-methylbutyrate (a metabolite of leucine) and hydroxytryptamine. 13. Ma huang herb, ephedrine. 14. Citrus aurantium. 15. Caffeine. 16. Capsaicin. 17. Calcium and dairy foods. 18. Fiber. 19. Resistant maltodextrin. 20. Resistant starch. 21. Guar gum. 22. Whey protein. 23. Soy peptide. 24. Alpha cyclodextrin. 25. Chitosan. 26. Sucrose fatty acid ester. 27. Intensified sweeteners. Appendix: Suppliers of Ingredients
