The Oxford Book of Health Foods

by J.G. Vaughan, P.A. Judd

Overview

The Oxford Book of Health Foods provides a scientific critique of the evidence for the medical and health claims made for a wide range of products sold for their health benefits. Over one hundred entries on health foods, from antioxidants to herbal remedies and vitamin supplements, provide an authoritative yet wholly accessible view for professionals and general readers alike.

Product Details

ISBN-13:	9780191513114
Publisher:	OUP Oxford
Publication date:	04/13/2006
Sold by:	Barnes & Noble
Format:	eBook
File size:	10 MB

About the Author

J.G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants.

Dr. P.A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.

Table of Contents

Foreword

Editorial Reviews

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 Copyright 2003 Reed Business Information.

Library Journal