Science of Plant-based Diets in Human Health: Volume 50 (Food Chemistry, Function and Analysis)

The Science of Plant-based Diets in Human Health provides a comprehensive, evidence-based exploration of the biological, nutritional, and clinical dimensions of plant-based eating. Edited by Duo Li and featuring contributions from an international team of experts, this book examines the composition and bioactivity of plant-based foods, their metabolic impacts, and their roles in preventing non-communicable diseases such as cardiovascular disease, cancer, diabetes, and chronic kidney disease.It also addresses key topics including the gut microbiota, nutrient deficiencies, dietary patterns, and the psychological and cultural dimensions of plant-based eating. With chapters spanning nutrition science, food chemistry, public health, and sustainability, this volume is an essential resource for researchers, clinicians, dietitians, and students seeking a deeper understanding of how plant-based diets influence human health and planetary wellbeing.