This volume explores the emerging field of leaves as function food and their role in human-related diseases. Chapters guide readers on the role of leaves as functional foods, life threatening human diseases, and various phyto constituents which play an important role in control and inhibition of diseases.  Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.

Authoritative and cutting-edge, Leaves as Functional Foods  provides well-established protocols used by both academics and industrials.