Performance of Functional Fluids

Some of the newest and most exciting developments in functional foods are products that claim to influence mood and enhance both mental and physical performance. This important collection examines the range of ingredients used in these 'performance' functional foods, their effects, and the evidence supporting functional benefits.

After an introductory review of market trends, contributing authors discuss recent research on the interactions between food, stress, and mood, looking in particular at the role of carbohydrates. They review current evidence regarding the impact of various nutrients and herbal ingredients on mood and cognitive performance, including St. John's wort and kava kava. They also discuss the range of medicinal plants that have been associated with improvements in mental and physical performance. The authors then delve into particular topics such as phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.

A key issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition, functional ingredients, mood, and cognitive performance. With its distinguished international team of contributors, Performance Functional Foods does exactly that to provide an up-to-date review of this innovative product.

Dr. David Watson is formerly Head of Branch 4 of the Chemical Safety and Toxicology Division in the UK Food Standards Agency. He has written widely in such areas as natural toxicants and organic environmental contaminants.