| 書目名稱 | Handbook of Food Bioactive Ingredients | | 副標題 | Properties and Appli | | 編輯 | Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan | | 視頻video | http://file.papertrans.cn/422/421334/421334.mp4 | | 概述 | Provides a systematic overview of different food bioactive ingredients.Shows various bioactive ingredients like polyphenolic compounds, sterols.First comprehensive collection of scientific evidence fo | | 圖書封面 |  | | 描述 | .Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, imm | | 出版日期 | Living reference work 20220th edition | | 關鍵詞 | Food Ingredients; Bioactive Compounds; Polythenols; Bioavailability; Functional Foods; Biioaccessibility; | | doi | https://doi.org/10.1007/978-3-030-81404-5 | | isbn_ebook | 978-3-030-81404-5 |
The information of publication is updating
|
|
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-13 08:27
發(fā)表于 2025-3-21 19:56:51
