The Oxford book of health foods / J.G. Vaughan and P.A. Judd.

ISBN:

9780198504597

Title:

Author:

Vaughan, J. G. (John Griffith)

Personal Author:

Vaughan, J. G. (John Griffith)

Publication Information:

Oxford : Oxford University Press, 2003.

Physical Description:

xxxiii, 188 p. : col. ill. ; 22cm.

Subject Term:

Natural foods.

Dietary supplements.

Added Author:

Judd, P. A.

Format:

Books

Publication Date:

2003

Publication Information:

Oxford : Oxford University Press, 2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.302 VAU	Book	1	Standard shelving location	Searching... Unknown

Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values.The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts.The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading.

Author Notes

J. G. Vaughan is Emeritus Professor of Food Sciences at King's College London. He has written many books on botany and food plants
P.A. Judd is Professor of Nutrition and Dietetics at the University of Central Lancashire. She was awarded a Fellowship of the British Dietetic Association in 1999 for her contribution to the profession of dietetics, particularly in the education of dieticians

Reviews (2)

Choice Review

This entertaining, charmingly illustrated book describes 100 plants commonly identified as having medicinal value. Vaughn and Judd, food science professors in the UK, include origins and cultivation, descriptions, culinary and nutritional value, claims and folklore, and, most importantly, scientific evidence of efficacy. The burgeoning interest in plant extracts as dietary supplements makes this a timely work. "Health food" stores proliferate in malls without benefit of FDA oversight. The authors commence with alfalfa and conclude with yarrow. Of greatest benefit are sections describing preparation, side effects, contraindications, and interactions with other substances. An enormous percentage of "herbal medicines" are considered unsafe for women during pregnancy and lactation. The authors list botanically similar plants that may trigger allergic reactions. Coffee and tea have antioxidant effects in addition to stimulation; honey may heal sores but also cause botulism poisoning in infants; coltsfoot may contain carcinogenic alkaloids; and oil of hyssop can induce seizures. The authors are appropriately cautious in their recommendations, often noting if an extract is approved in Germany. Caveats abound. Almost all plant extracts require more investigation; there is no standardization of preparation and often little evidence for plants' therapeutic value. ^BSumming Up: Highly recommended. General readers; lower-division undergraduates through professionals. M. K. Snooks University of Houston--Clear Lake

Library Journal Review

A cross between a coffee-table book and a serious work on nutrition, this work provides scientific information on herbs, dietary supplements, vitamins, nuts, cereals, and other foods "commonly found in health food stores." After an introduction summarizing current nutritional principles, entries on individual products include the substance's origin, a description of it, claims and folklore about each plant or food, and a review of the scientific evidence for the claims. No references are given after the individual entries, although an annotated bibliography lists general sources. The best feature of this book is that it is beautifully illustrated with botanical drawings and colorful photographs. Although academic libraries will need books that give more detailed information on supplements and herbs, this work is recommended for public libraries.-Natalie Kupferberg, Biological Sciences/Pharmacy Lib., Columbus, OH (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. xiii
Alfalfa	p. 1
Algae	p. 2
Aloe	p. 4
Angelica	p. 6
Arnica	p. 8
Artichoke	p. 9
Astragalus	p. 10
Balm	p. 11
Bamboo	p. 12
Bee products	p. 13
Beverages	p. 17
Bilberry	p. 21
Borage	p. 22
Buchu	p. 24
Burdock	p. 25
Californian poppy	p. 26
Carob	p. 27
Cat's claw	p. 28
Cayenne pepper	p. 29
Celery seed	p. 30
Centaury	p. 31
Cereals	p. 32
Chamomile	p. 43
Chickweed	p. 46
Coenzyme Q[subscript 10]	p. 47
Coltsfoot	p. 48
Comfrey	p. 50
Cramp bark	p. 51
Cranberry	p. 52
Dairy products	p. 53
Damiana	p. 56
Dandelion	p. 57
Deadly nightshade	p. 59
Devil's claw	p. 60
Dried fruits	p. 61
Drosera	p. 62
Echinacea	p. 63
Elder	p. 65
Evening primrose	p. 66
Eyebright	p. 68
Fennel	p. 69
Feverfew	p. 70
Fish oils	p. 72
Garlic	p. 73
Ginger	p. 75
Ginkgo	p. 77
Ginseng	p. 79
Glucosamine and chondroitin	p. 81
Goldenseal	p. 82
Guarana	p. 83
Hawthorn	p. 85
Helonias	p. 86
Hemp seed	p. 87
Henna	p. 88
Holy thistle	p. 89
Hops	p. 90
Horsetail	p. 91
Hyssop	p. 92
Ipecacuanha	p. 93
Jojoba	p. 94
Kava kava	p. 95
Lavender	p. 96
Lecithin	p. 98
Lime	p. 99
Linseed	p. 100
Liquorice	p. 101
Lobelia	p. 103
Lycopodium	p. 104
Margarines and spreads	p. 105
Marigold	p. 106
Marshmallow	p. 107
Meadowsweet	p. 108
Milk thistle	p. 109
Mistletoe	p. 110
Motherwort	p. 111
Nettle	p. 112
New Zealand green-lipped mussel	p. 113
Nutritional supplements	p. 114
Nuts	p. 115
Orris	p. 117
Parsley piert	p. 118
Peppermint	p. 119
Pilewort	p. 120
Pineapple	p. 121
Plantain	p. 122
Prickly ash	p. 124
Probiotics	p. 125
Pulsatilla	p. 127
Pulses, peas, beans, and lentils (legumes)	p. 128
Pumpkin seed	p. 131
Quassia	p. 132
'Quorn'	p. 133
Raspberry	p. 134
Red clover	p. 135
Rose hip	p. 136
Rue	p. 137
Sage	p. 138
Saw palmetto	p. 139
Senna	p. 140
Sesame	p. 141
Sk(c)ullcap	p. 142
Slimming products	p. 143
Slippery elm	p. 145
Soya bean	p. 146
Sports supplements	p. 149
St John's wort	p. 151
Strawberry	p. 153
Sumach	p. 154
Sunflower seed	p. 155
Sweet flag	p. 156
Sweet violet	p. 157
Tea tree	p. 158
Thuja	p. 159
Uva-ursi	p. 160
Valerian	p. 161
Vitamin, mineral, and trace element supplements	p. 162
White bryony	p. 167
White willow	p. 168
Wild yam	p. 169
Witch hazel	p. 170
Yarrow	p. 171
Recommended reading	p. 173
Glossary	p. 175
Index	p. 178

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Author Notes

Reviews (2)

Choice Review

Library Journal Review

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