Phytochemicals in Nutrition and Health

Supported by solid scientific research, Phytochemicals in Nutrition and Health explores the mechanisms of action associated with beneficial phytochemical groups. It examines new areas such as the efficacy and safety of medicinal herbs, the use of biotechnology to manipulate and enhance the phytochemical profiles of various plants, and the pharmacokinetics of phytochemicals in humans. The editors explore new research on phytochemicals in the Vaccinium family (cranberries, blueberries and bilberries), wine, and oilseeds, and the biological activity of Echinacea in humans.