There has been increased focus on food substances and their role in overall health. Can certain substances in food have preventative and positive health effects? Does what we eat influence our chances of contracting or preventing certain diseases? In Plants: Diet and Health these issues are examined in detail. Backed by scientific research and a field of experts, this text deals with one of today's most important nutrition topics. Led by Professor Malcolm Jackson, a task force of wellknown scientists explores the full range of substances in foods that are considered to have protective and positive health effects. The book delves into major foods and beverages, the content and role of protective substances within them, the result of food processing, and public health issues in today's food supply.