Chapter 52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential

  1. Y. H. Hui Senior Scientist
  1. Venu Gangur Assistant Professor

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch52

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Gangur, V. (2006) Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch52

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Food Allergy & Immunology Laboratory, Nutritional Immunology Program, Department of Food Science & Human Nutrition, and National Food Safety and Toxicology Center, Michigan State University, East Lansing, MI 48824, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • functional foods and nutraceuticals in allergic disorders;
  • nutraceuticals and allergy;
  • micronutritents as therapeutic agents in allergies and asthma

Summary

This chapter contains sections titled:

  • Introduction

  • Classification and Prevalence of Allergic Disorders

  • Allergic Disorders: Mechanisms

  • Functional Foods and Allergic Diseases

  • Nutraceuticals and Allergy

  • Summary, Challenges, and Future Directions

  • References

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