Phytochemicals: Aging and Health

Name: Phytochemicals: Aging and Health
Price: 280.00 USD
Availability: InStock
ISBN: 9781420061376

✍️ Meskin, Mark S

Reader Score

4.4

(1 review)

$280.00

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📚 EDITORIAL REVIEW

“Grab this text if you are a science-minded cook, clinical nutritionist, or health professional eager to dive deep into plant-based medicine. Casual home cooks looking for quick weeknight dinners or standard kitchen recipes will find this academic resource far too technical.

— Editorial Team

Author

Meskin, Mark S

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🏛 CRC Press 📅 2008 📔 Hardcover ISBN: 9781420061376

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📝 Description: Phytochemicals: Aging and Health

With the expansion of the aging population, researchers are increasingly focusing on the role of nutrition, plant-based diets, and phytochemicals in healthy aging. Phytochemicals: Aging and Health illustrates the role of phytochemicals in disease prevention, providing an understanding of their relationship to healthy aging in an effort to promote optimal health and disease prevention. This text presents information on polyphenols, flavonoid analysis, botanical therapeutics and chronic disease prevention, carotenoids and visual function, green tea and skin care, pomegranate and cardiovascular disease, nutrient-gene interactions, and personalized nutrition, with a focus on nutrigenetics as a means of nutrition therapy.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

While catalogued under our drinks section due to its coverage of functional botanicals like green tea and pomegranate, this is a dense academic text rather than a kitchen-ready recipe collection. Mark S. Meskin presents an authoritative, research-driven look at polyphenols, flavonoid analysis, and personalized nutrigenetics. The publisher's provided summary is sparse on narrative detail, but the subject matter clearly targets clinical dietitians, researchers, and dedicated nutrition scientists. Home cooks, casual readers, or mixologists looking for approachable beverage recipes or simple health tips will find the technical focus on nutrient-gene interactions overly dry and impractical for daily cooking. However, for scholars demanding hard scientific evidence on how plant chemistry impacts aging, it serves as a valuable specialized reference.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Grab this text if you are a science-minded cook, clinical nutritionist, or health professional eager to dive deep into plant-based medicine. Casual home cooks looking for quick weeknight dinners or standard kitchen recipes will find this academic resource far too technical.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

While catalogued under our drinks section due to its coverage of functional botanicals like green tea and pomegranate, this is a dense academic text rather than a kitchen-ready recipe collection. Mark S. Meskin presents an authoritative, research-driven look at polyphenols, flavonoid analysis, and personalized nutrigenetics. The publisher's provided summary is sparse on narrative detail, but the subject matter clearly targets clinical dietitians, researchers, and dedicated nutrition scientists. Home cooks, casual readers, or mixologists looking for approachable beverage recipes or simple health tips will find the technical focus on nutrient-gene interactions overly dry and impractical for daily cooking. However, for scholars demanding hard scientific evidence on how plant chemistry impacts aging, it serves as a valuable specialized reference.

❓ Frequently asked questions

Because this is an academic research text focused on biochemical analysis rather than a traditional kitchen guide, standard culinary measurements like cups or grams are not provided.

This scholarly volume features scientific charts, data breakdowns, and analytical figures instead of step-by-step cooking photographs or plated food imagery.

📖 Who should read this

📜 Historical context

Rooted in contemporary nutritional science and clinical research, this work explores how botanical compounds and plant-based diets intersect with longevity. It focuses on modern biochemical mechanisms, nutrient-gene interactions, and disease prevention rather than traditional culinary histories or cultural heritage recipes.