Ebook Unlock the Power of Lycopene, by David Yeung, Venket Rao
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Unlock the Power of Lycopene, by David Yeung, Venket Rao
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"Unlock the Power of Lycopene" explores how lycopene, powerful antioxidant abundant in red tomatoes, may help prevent prostate cancer, some other forms of cancer, heart disease and other ailments. In addition to exploring the latest research, "Unlock the Power of Lycopene" inclues a wealth of interesting information about tomatoes, plus recipes, all in a reader-friendly format.
- Sales Rank: #7743476 in Books
- Brand: Brand: Arpr Inc
- Published on: 2001-05-01
- Original language: English
- Number of items: 1
- Dimensions: .34" h x 6.05" w x 9.01" l, .44 pounds
- Binding: Paperback
- 82 pages
- Used Book in Good Condition
From the Publisher
I was drawn to this book because it presents such a lively mix of nutrition news and fun facts, all in a readable style. Some nutrition books present rather far-out theories, but "Unlock the Power of Lycopene" is based on the latest research, as discussed by two leaders in the field of nutrition. At the same time, people will find it easy to read as well as informative.
From the Author
We hope that by clearly explaining the latest scientific findings about lycopene, tomatoes and tomato products, we can help people make the best health decisions. Moreover, by telling the story of how tomatoes and tomato products add zest and color to menus across the world, we intend to correct the idea that good nutrition involves strange or tasteless food. That's why we included many fascinating tomato and health facts, such as what "Mr. Stripey" and "Mortgage Lifter" have in common, or how Robert Gibbon Johnson amazed Salem, N.J., when he ate some tomatoes on the courthouse steps. - Dr. David Yeung, Ph.D.
About the Author
David Yeung, Ph.D., is the Director, Corporate Nutrition, H.J. Heinz Company. He received his doctorate degree from the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto.
Dr. Yeung was an associate professor in Applied Human Nutrition at the University of Guelph, Ontario, before joining the H.J. Heinz Company of Canada. Dr. Yeuing remains academically active. He is an Associate Professor in the Department of Nutritional Sciences, University of Toronto, and has been an adjunct and honorary professor in universities in Canada and the People's Republic of China.
Dr. Yeung has published extensively in refereed scientific journals, and he has served on numerous scientific committees in Canada and the U.S.
Dr. Yeung also has extensive international experience. He has established nutrition education programs in Australia, Canada, China, the Czech Republic, Hungary, India, Poland, Spain, Thailand and Russia. He has served as consultant to the Food and Agriculture Organization(FAO), the Micronutrients Initiatives(MI) and the U.S. Agency for International Development(USAID).
In 1997, Dr. Yeung received the Earle Willard McHenry Award from the Canadian Society of Nutritional Sciences in distinguished service in nutrition.
Venket Rao, Ph.D., obtained his M.S. and Ph.D. in Food Science from Oregon State University. Dr. Rao is a full professor in the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto. He also is the Director of the Program in Food Safety. He is a member of the Canadian Federation of Biological Sciences, the Society of Toxicology of Canada and the Bifidous Foundation of Japan.
Dr. Rao's research has established a major focus in the area of diet and cancer with particular emphasis on the role of phytochemicals in human nutrition and health. More recently, he has been investigating the role of oxidative stress and antioxidants in the causation and prevention of chronic diseases. He has studied the role of tomatoes and lycopene in human health extensively and has delivered lectures on this topic nationally and internationally. He has published extensively in scientific journals and participated in many national and international scientific conferences.
Dr. Rao is a member of the Provincial and National Expert Committtees in Canada in the areas of food safety and agriculture. He is a member of the National Steering Committee to develop policy guidelines for the Safety of Raw Foods of Animal Origin. He is very active in the Department of Nutritional Sciences as a teacher, research supervisor and as the Undergraduate Coordinator of the Nutritional Sciences Specialist Program at the University of Toronto. He is frequently sought after by the international media for commentary on the subjects of food safety, nutrition and health.
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