News Release

A new guide to food additives and their effects on human health

Book Announcement

Bentham Science Publishers

There is an exponential use of food additives, especially processed food, due to the significant growth of the global population, changes in lifestyle patterns and demand for nutritious, safe, colourful, flavourful, affordable and convenient food. This demand for high quality food is a key impetus for the requirement to maintain high quality food manufacturing standards, and some of these processes require the use of food additives to confer different desirable attributes. Although it is common to add additives to food, it is highly controversial due to the relation of some additives to adverse health effects. This controversy is especially relevant concerning synthetic additives, some of which have been known to have carcinogenic effects.

Food Additives and Human Health is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and their effects on human health. The relation of food additives to adverse health effects, including allergic and immunologic reactions, asthma, autoimmune diseases, cancer, diabetes, hyperkinesis and cardiovascular diseases, is addressed where possible.

Key Features of the book:

  • Covers a wide range of natural and synthetic food additives
  • Covers health related topics relevant to food additives
  • Chapters are organized into specific, easy-to-read topics
  • Provides bibliographic references for further reading

This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.


About the editors:

Seyed Mohammad Nabavi is a biotechnologist and senior scientist in the Applied Biotechnology Research Centre, Baqiyatallah University of Medical Sciences, Tehran, Iran. His research interests are focused on natural products. He has 250 publications in international journals with more than 7000 citations and contributions in 10 books to his credit.

Seyed Fazel Nabavi is a biotechnologist and senior scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and a member of Iran's National Elites Foundation. His research focuses on the health effects of natural products. He has 170 publications in international journals and contributions in 4 books to his credit.

Monica Rosa Loizzo is researcher at Department of Pharmacy, Health Science and Nutrition of University of Calabria. Her research interests include the extraction, isolation and biological screening of plants, foods and spices for applications in functional food. She has over 100 articles to her credit.

Rosa Tundis is a Professor of Food Science and Technology at the University of Calabria. Her research interests have focused on the extraction, isolation, structural characterization, and the evaluation of bioactivities of constituents of medicinal plants and plant foods.

Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV) at Vila do Conde, Portugal. Her research interests include bioactive compounds, food chemistry, food safety and packaging, and dietary supplements. Dr. Silva has over 150 scientific contributions in peer-reviewed journals and books, along with over 300 communications in national and international conferences.

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