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     Nutricines – undoubtedly an unfamiliar term to many – are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines
include antioxidants, non-digestible carbohydrates, natural acids, enzymes and lecithins.

     These all play different but important roles in delaying the onset of diseases, controlling microbial spoilage of food, improving the digestion of food and helping the absorption of nutrients from the gastro-intestinal
tract which enable growth and development of the body. Nutricines provide the crucial link between health and nutrition.

     This book introduces this wholly new concept in food components. The author, following years of research, describes the nature and mode of nutricines and highlights their significance in disease avoidance and
health maintenance for both humans and animals. In his view, food should now be 
seen as being made up of two groups of components – nutrients and nutricines

Clifford A Adams