This title covers in detail the full range of substances in foods considered to have a protective and positive health effect. Contents include detailed information on major foods and beverages, the content and role of protective substances within them, the effects of food processing and public health issues. The Task Force of well-known and respected scientists under the chairmanship of Professor Malcolm Jackson, have written a book that should be of interest and use to nutritionists and dietitians, health professionals and food industry personnel.