ch. 1. Yin Yang, five phases theory, and the application of traditional Chinese functional foods / Lee-Yan Sheen and Gabriel Fuentes -- ch. 2. Traditional Chinese functional foods / Bo Jiang. [et al.] -- ch. 3. Traditional Indian functional foods / Krishnapura Srinivasan -- ch. 4. Some biological functions of carotenoids in Japanese food / Takashi Maoka and Hideo Etoh -- ch. 5. Traditional Chinese medicated diets / John Shi. [et al.] -- ch. 6. Functional foods and men's health / A. Venket Rao and Amir Al-Weshahy -- ch. 7. Therapeutic potential of ginseng for the prevention and treatment of neurological disorders / Jung-Hee Jang and Young-Joon Surh -- ch. 8. Functional foods from green tea / Amber Sharma, Rong Wang, and Weibiao Zhou -- ch. 9. Polyphenols, antioxidant activities, and beneficial effects of black, oolong, and puer teas / Yueming Jiang, John Shi, and Sophia Jun Xue -- ch. 10. Sesame for functional foods / Mitsuo Namiki -- ch. 11. Fenugreek-based spice : a traditional functional food ingredient / Carani Venkatraman Anuradha -- ch. 12. Soybean as a special functional food formula for improving women's health / Erin Shea Mackinnon and Leticia G. Rao -- ch. 13. Southeast Asian fruits and their functionalities / Lai Peng Leong and Guanghou Shui -- ch. 14. Health benefits of Kochujang (Korean red pepper paste) / Kun-Young Park and In-Sook Ahn -- ch. 15. Antioxidant functional factors in nuts / Yearul Kabir and Jiwan S. Sidhu -- ch. 16. Functional foods based on sea buckthorn (Hippophae rhamnoides ssp. turkestanica) and autumn olive (Elaeagnus umbellata) berries : nutritive value and health benefits / Syed Mubasher Sabir and Syed Dilnawaz Ahmad -- ch. 17. Traditional medicinal wines / John Shi. [et al.] -- ch. 18. Quality assurance and safety protection of traditional Chinese herbs as dietary supplements / Frank S.C. Lee, Xiaoru Wang, and Peter P. Fu.