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The oxford book of health foods
THE OXFORD BOOK OF HEALTH FOODS The late J.G. Vaughan (1926–2005) was a botanist and food scientist, and Emeritus Professor of Food Sciences at King’s College London. He wrote many books on botany and food plants, among them the widely acclaimed New Oxford Book of Food Plants (1997). P.A. Judd is Professor of Nutrition and Dietetics at the University of Central Lancashire. She has undertaken research and published on various aspects of applied nutrition and dietetics and has a special interest in functional foods and the health claims made for foods and their constituents. This page intentionally left blank HEALTH FOODS 1 J. G. VAUGHAN & P. A. JUDD THE OXFORD BOOK OF 1 Great Clarendon Street, Oxford OX2 6DP Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide in Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offices in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan Poland Portugal Singapore South Korea Switzerland Thailand Turkey Ukraine Vietnam Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries Published in the United States by Oxford University Press Inc., New York © Oxford University Press, 2003 The moral rights of the authors have been asserted Database right Oxford University Press (maker) First published 2003 First published as an Oxford University Press paperback 2006 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, or under terms agreed with the appropriate reprographics rights organization. Enquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above. You must not circulate this book in any other binding or cover and you must impose this same condition on any acquirer British Library Cataloging in Publication Data Data available Library of Congress Cataloging in Publication Data Data available Typeset by Pantek Arts Ltd, Maidstone, Kent Printed on acid-free paper by Lito Terrazzi s.r.l., Italy ISBN 0-19-280680-7 978-0-19-280680-2 13579108642 v This book is dedicated to the memory of Professor Arnold Bender – an outstanding nutritionist, food scientist, and educator. This page intentionally left blank Foreword vii When I decided to read Botany back in the early Fifties, most universities had departments dedicated to the subject and all budding students of medicine had to have at least an A- level qualification in biology. This provided them with knowledge of the evolution of their species and the materia medica: the basis of the vast majority of the drugs and medi- cines that they would one day prescribe to their patients. Lowson’s Textbook of botany was the bible that linked their profession with the heritage of over 60 000 years of herbal health care that they accessed through their local pharma- cist, who turned hand-written prescriptions into healing pills, tisanes, and powders. Despite the Flower Power Sixties all that has changed, so much so that there are few if any departments of Botany sensu stricto left to choose from. What is more, as so-called complementary medicine is now all the rage, mainstream medics are less able to counsel their patients as to the effi- cacy of the plants that still provide at least the green-print of a vast array of proprietary brands on sale in pharmacies today – let alone about the potential interactions between the new mainstream medicines and the food they eat, much of which is tainted with novel agricultural chemicals. This superb book from the Oxford stable links us all back to that heritage through a vital selection of the so-called health foods now available to the public. The link is not only in the text but in the superb illustrations, some of which take you back to the great herbal texts of the past, while some make your mouth water, reminding us of the fact that Hippocrates himself not only produced the oath of ethical practice but also counselled humankind with the words ‘Let your food be your medicine and your medicine be your food.’ The text elegantly sets out the heritage mix of botany, folk- lore, and hard scientific fact that is now coming to the fore, as an ever-wider cross section of people is demanding access to herbal medicine and healthier lifestyles, and as the pharma- ceutical industry, high street outlets, and an increasing number of farmers markets, do their best to keep up with the demand. David Bellamy Bedburn, October 2002 This page intentionally left blank Preface ix From earliest times there has been a strong connection between food and medicine. Let your food be your medicine and your medicine be your food. Hippocrates In relatively recent years there has been a profusion of so-called ‘health foods’ that are sold in health food shops and other outlets. These items range from products that are usually regarded as straightforward foods to supple- ments of possible therapeutic value. This book constitutes an overview of health foods – the part they play in our diet and their contribution to health and wellbeing. As far as is possible, and when it is available, the scientific basis of these functions is dis- cussed. A very large number of items may be classified as health foods. In the present work it has not been possible to deal with all of them. However, those that are described are a rep- resentative selection of items available in commercial outlets. The amount of relevant literature, in the form of books, research papers, the Internet, magazines, and others, is very great. In this work, a list of references for further reading is given; these will provide much more information for the interested reader. The sources of illustrations in this book are recorded elsewhere, but in addition, paintings of many of the food plants referred to are found in The new Oxford book of food plants by J.G. Vaughan and C.A. Geissler. It is important to emphasize that any reader wishing to use a herbal remedy should consult a physician or quali- fied health professional regarding its efficacy, side-effects, and interactions with other drugs. Similarly, those who buy food products for health reasons should consult a state-registered dietitian or reputable nutritionist. In this book, medical and scientific terms have been kept to a minimum and a glossary is included to explain the terms we regarded as essential. This book should be of interest to biologists, physicians, nutritionists, dietitians, other health professionals, as well as the many members of the public who utilize health foods. . provided them with knowledge of the evolution of their species and the materia medica: the basis of the vast majority of the drugs and medi- cines that they. JUDD THE OXFORD BOOK OF 1 Great Clarendon Street, Oxford OX2 6DP Oxford University Press is a department of the University of Oxford. It furthers the University’s