chapter 1 Nutraceuticals: A Brief Review of Historical and Teleological Aspects -- chapter 2 Classifying Nutraceuticals -- chapter 3 Isoprenoids, Health and Disease -- chapter 4 Isoflavones: Source and Metabolism -- chapter 5 Soy Protein, Soybean Isoflavones, and Bone Health: A Review of the Animal and Human Data -- chapter 6 Phytoestrogens: Involvement in Breast and Prostate Cancer -- chapter 7 Anticancer and Cholesterol-Lowering Activities of Citrus Flavonoids -- chapter 8 Flavonoids as Antioxidants -- chapter 9 Carotenoids, Metabolism and Disease -- chapter 10 Lycopene: Source, Properties and Nutraceutical Potential -- chapter 11 Cruciferous Vegetables and Cancer Prevention -- chapter 12 Garlic: The Mystical Food in Health Promotion -- chapter 13 Antioxidant Vitamin and Phytochemical Content of Fresh and Processed PepperFruit (Capsicum annuum) -- chapter 14 Modification of Atherogenesis and Heart Disease by Grape Wine and Tea Polyphenols -- chapter 15 Olive Oil and Health Benefits -- chapter 16 Anticancer and Cholesterol-Lowering Activities of Tocotrienols -- chapter 17 Dietary Fiber and Coronary Heart Disease -- chapter 18 Omega-3 Fish Oils and Lipoprotein Metabolism -- chapter 19 Lipid Oxidation in Biological Systems Enriched with Long Chain n-3 Fatty Acids -- chapter 20 Omega-3 Polyunsaturated Fatty Acids and Cardiac Arrhythmias -- chapter 21 Omega-3 Fish Oils and Insulin Resistance -- chapter 22 Omega-3 Polyunsaturated Fatty Acids and Rheumatoid Arthritis -- chapter 23 Sphingolipids: Mechanism-Based Inhibitors of Carcinogenesis Produced by Animals, Plants, and Other Organisms / chapter 24 Applications of Herbs to Functional Foods / chapter 25 Probiotics and Prebiotics / chapter 26 Lecithin and Choline: New Roles for Old Nutrients / chapter 27 Conjugated Linoleic Acid: The Present State of Knowledge / chapter 28 The Role of Nuts in Cardiovascular Disease Prevention / chapter 29 Colon Cancer: Dietary Fiber and Beyond / chapter 30 Stability Testing of Nutraceuticals and Functional Foods / chapter 31 Marketing Issues for Functional Foods and Nutraceuticals