The a-Z Guide to Food As Medicine

439 Pages·2019·56.615 MB·English

by  Kraft, Diane

The A-Z Guide to Food
as Medicine
Second Edition

The A-Z Guide to Food
as Medicine
Second Edition
Diane Woznicki Kraft, M.S., R.D.N., L.D.N.
CRC Press
Taylor & Francis Group
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Contents
Foreword ...........................................................................................................xv
Preface .............................................................................................................xvii
Acknowledgments ..........................................................................................xxi
Author ............................................................................................................xxiii
Chapter A ............................................................................................................1
Açaí Berry (Euterpe oleracea) ..............................................................................1
Alfalfa (Medicago sativa) .....................................................................................2
Allium Vegetables ..............................................................................................3
Allspice (Pimenta dioica) .....................................................................................4
Almond (Prunus dulcis) ......................................................................................5
Anise (Pimpinella anisum) ..................................................................................6
Anthocyanins .....................................................................................................7
Antioxidant .........................................................................................................8
Apple (Malus sylvestris) ......................................................................................9
Apricot (Prunus armeniaca) ..............................................................................10
Artichoke (Cynara scolymus) ............................................................................11
Arugula (Eruca sativa) ......................................................................................12
Asian Pear (Pyrus pyrifolia) ..............................................................................13
Asparagus (Asparagus officinalis L.) ................................................................14
Astaxanthin ......................................................................................................14
Avocado (Persea americana) ..............................................................................15
References .........................................................................................................16
Chapter B ..........................................................................................................23
Banana (Musa paradisiaca) ................................................................................23
Barley (Hordeum vulgare L.) .............................................................................24
Basil, sweet (Ocimum basilicum) ......................................................................24
Beer .....................................................................................................................25
Beet (Beta vulgaris) ............................................................................................27
Beta-carotene (β-carotene)..................................................................................28
Beta-glucan (β-glucan) .....................................................................................29
Biotin ..................................................................................................................29
v
vi Contents
Bitter Orange (Citrus aurantium) .....................................................................31
Black Currant (Ribes nigrum) ...........................................................................32
Black Pepper (Piper nigrum) ............................................................................33
Blackberry (Rubus spp.) ...................................................................................33
Blueberry (Vaccinium spp.) ..............................................................................34
Bok Choy (Brassica campestris) ........................................................................35
Boron ..................................................................................................................36
Boysenberry (Rubus ursinus) ...........................................................................36
Brassica Vegetables (Brassica oleracea) ............................................................37
Brazil Nut (Bertholletia excelsa) ........................................................................39
Broccoli (Brassica oleracea L. var. italica) .........................................................40
Brussels Sprouts (Brassica oleracea var. gemmifera DC.) ................................40
References .........................................................................................................41
Chapter C ..........................................................................................................49
Cabbage (Brassica oleracea var. capitata) ..........................................................49
Caffeine ..............................................................................................................50
Calcium ..............................................................................................................51
Cantaloupe (Cucumis melo) ..............................................................................54
Canthaxanthin ..................................................................................................54
Caper (Capparis spinosa) ...................................................................................55
Carambola (Averrhoa carambola) .....................................................................56
Caraway (Carum carvi) .....................................................................................57
Carbohydrate ....................................................................................................58
Carnitine ............................................................................................................59
Carotenoids .......................................................................................................59
Carrot (Daucus carota L.) ..................................................................................60
Catechin .............................................................................................................61
Cauliflower (Brassica oleracea) .........................................................................62
Celery (Apium graveolens) ................................................................................62
Chamomile (Matricaria recutita [German chamomile],
Chamomilla recutita [Roman chamomile]) .....................................................63
Cheese ................................................................................................................64
Cherimoya (Annona cherimola) ........................................................................65
Cherry, sweet (Prunus avium) and Cherry,
sour or tart (Prunus cerasus) ............................................................................66
Chia (Salvia Hispanica L.) .................................................................................66
Chicory (Cichorium intybus) .............................................................................67
Chive (Allium schoenoprasum) ..........................................................................68
Chocolate (Theobroma cacao) ............................................................................69
Choline...............................................................................................................70
Chromium .........................................................................................................71
Cilantro (Coriandrum sativum).........................................................................71
Cinnamon (Cinnamomum cassia) .....................................................................72
Contents vii
Citrus .................................................................................................................73
Clove (Eugenia caryophyllata) ...........................................................................74
Coconut (Cocos nucifera) ...................................................................................74
Coenzyme Q ...................................................................................................76
10
Coffee (Coffea arabica) .......................................................................................76
Copper ...............................................................................................................77
Corn (Zea mays) .................................................................................................78
Cranberry (Vaccinium macrocarpon) ................................................................79
Cucumber (Cucumis sativus) ............................................................................79
Cumin (Cuminum cyminum) ............................................................................80
References .........................................................................................................81
Chapter D .........................................................................................................95
Dairy Foods Group ..........................................................................................95
Dandelion (Taraxacum officinale) .....................................................................97
Date (Phoenix dactylifera) ..................................................................................98
Dill (Anethum graveolens) .................................................................................99
Docosahexaenoic Acid ..................................................................................100
References .......................................................................................................101
Chapter E ........................................................................................................105
Egg ....................................................................................................................105
Eggplant (Solanum melongena) .......................................................................106
Eicosapentaenoic Acid ...................................................................................107
Endive (Cichorium intybus) .............................................................................108
Endive, Belgian (Cichorium endivia) ..............................................................109
Ethanol .............................................................................................................109
References ........................................................................................................111
Chapter F ........................................................................................................115
Fatty Fish ..........................................................................................................115
Fennel (Foeniculum vulgare) ............................................................................116
Fenugreek (Trigonella foenum-graecum) .........................................................117
Ferulic Acid ......................................................................................................118
Feta Cheese ......................................................................................................118
Fiber ..................................................................................................................119
Fig (Ficus carica) ...............................................................................................121
Flavonoids .......................................................................................................121
Flaxseed (Linum usitatissimum) .....................................................................123
Folate ................................................................................................................124
Fructan .............................................................................................................125
Fruit ..................................................................................................................126
References .......................................................................................................127
viii Contents
Chapter G .......................................................................................................135
Garbanzo bean (Cicer arietinum) ...................................................................135
Garlic (Allium sativum) ...................................................................................136
Ginger (Zingiber officinale) ..............................................................................137
Glucosinolates .................................................................................................138
Glutathione ......................................................................................................139
Glycosides........................................................................................................139
Grains ...............................................................................................................140
Grains, Whole ..................................................................................................141
Grape (Vitis vinifera) .......................................................................................142
Grapefruit (Citrus paradisi) ............................................................................143
Green Leaf(y) Vegetables ..............................................................................144
Guava (Psidium guajava) .................................................................................145
References .......................................................................................................146
Chapter H .......................................................................................................151
Hazelnut (Corylus avellana) ............................................................................151
Hemicellulose .................................................................................................152
Honey ...............................................................................................................152
Honeydew melon (Cucumis melo L. var. inodorus Naud) .........................153
Hops (Humulus lupulus L.) .............................................................................154
Horseradish (Armoracia rusticana, Cochlearia armoracia) ............................155
References .......................................................................................................156
Chapter I .........................................................................................................159
Inulin ................................................................................................................159
Iodine ...............................................................................................................160
Iron ....................................................................................................................162
Isoflavones .......................................................................................................163
Isoprenoids ......................................................................................................164
Isothiocyanates ...............................................................................................165
References .......................................................................................................165
Chapter J .........................................................................................................169
Jasmine Rice (Oryza sativa L.) .......................................................................169
Jerusalem Artichoke (Helianthus tuberosus).................................................170
Jicama (Pachyrhizus erosus) ............................................................................171
Juniper Berry (Juniperus communis L.) .........................................................172
References .......................................................................................................172
Chapter K ........................................................................................................175
Kaempferol ......................................................................................................175
Kale (Brassica oleraceae var. acephala) .............................................................176
Key Lime (Citrus aurantifolia) ........................................................................177
Contents ix
Kiwifruit (Actinidia chinensis) .......................................................................178
Kombucha .......................................................................................................178
Kumquat (Fortunella sp. Swingle, Citrus japonica var. margarita) ...............180
References .......................................................................................................181
Chapter L ........................................................................................................183
Lactose .............................................................................................................183
Legume ............................................................................................................184
Lemon (Citrus limon) ......................................................................................185
Lemongrass (Cymbopogon citratus) ...............................................................186
Lettuce (Lactuca sativa) ...................................................................................187
Lignan ..............................................................................................................188
Limonene .........................................................................................................189
Lingonberry (Vaccinium vitis-idaea) ..............................................................189
Lipid .................................................................................................................190
Lutein ...............................................................................................................190
Lychee Fruit (Litchi chinensis) ........................................................................192
Lycopene (Solanum lycopersicum) ..................................................................193
References .......................................................................................................194
Chapter M .......................................................................................................201
Magnesium .....................................................................................................201
Mango (Mangifera indica) ...............................................................................203
Marjoram, sweet (Origanum majorana) ........................................................204
Mediterranean Diet ........................................................................................205
Melatonin ........................................................................................................206
Monounsaturated Fatty Acid .......................................................................207
Mulberry (Morus rubrum) ..............................................................................208
Mung bean (Phaseolus aureus) .......................................................................209
Mushroom, maitake (Grifola frondosa) .........................................................210
Mushroom, oyster (Pleurotus ostreatus) .........................................................211
Mushroom, shiitake (Lentinus edodes) ..........................................................212
Mustard Seed (Brassica alba) ..........................................................................213
References .......................................................................................................213
Chapter N .......................................................................................................219
Nectarine (Prunus persica nectarina) .............................................................219
Niacin ...............................................................................................................220
Nitrates and Nitrites ......................................................................................221
Noni (Morinda citrifolia) .................................................................................222
Nori (Porphyra tenera) .....................................................................................223
Nut ....................................................................................................................223
Nutmeg (Myristica fragrans) ..........................................................................225
References .......................................................................................................226