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eBook Biologically Active Phytochemicals in Food (Special Publications) download

by W. Pfannhauser,G.R. Fenwick,S. Khokhar

eBook Biologically Active Phytochemicals in Food (Special Publications) download ISBN: 0854048065
Author: W. Pfannhauser,G.R. Fenwick,S. Khokhar
Publisher: Royal Society of Chemistry; 1 edition (November 9, 2001)
Language: English
Pages: 636
ePub: 1320 kb
Fb2: 1295 kb
Rating: 4.9
Other formats: lit lrf rtf lrf
Category: Medics
Subcategory: Medicine

Biologically-Active Phytochemicals in Food looks at the biosynthesis and significance of phytochemicals, their analysis and antioxidant behaviour, paying special attention to their anti-oxidant properties.

Biologically-Active Phytochemicals in Food looks at the biosynthesis and significance of phytochemicals, their analysis and antioxidant behaviour, paying special attention to their anti-oxidant properties. It also discusses the influence of structure and processing on the bioavailability, and hence efficacy, of phytochemicals.

Biologically-Active Phytochemicals in Food book.

Biologically-active Phytochemicals in Food . Royal Society of Chemistry Cambridge, U. oogle Scholar. Krumbein, . Schonhof, . and Schreiner, M. 2005. Composition and contents of phytochemicals (glucosinolates, carotenoids and chlorophylls) and ascorbic acid in selected Brassica species (B. juncea, B. rapa subsp. nipposinica var. chinoleifera, B. chinensis, B. The Royal Society of Chemistry Cambridge UK, special publication 22. and Brückner, B. 2004. Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower. Article in Trends in Food Science & Technology 12(9):347-348 · September 2001 with 18 Reads. How we measure 'reads'. DOI: 1. 016/S0924-2244(02)00008-0. Cite this publication.

While there is ample evidence to indicate the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, no specific food has been acknowledged by scientists and government regulatory authorities as providing a health benefi.

While there is ample evidence to indicate the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, no specific food has been acknowledged by scientists and government regulatory authorities as providing a health benefit. The following is a list of phytochemicals present in commonly consumed foods.

Phytochemicals constitute a heterogeneous group of substances and evidence for their role in the protective effect on human health, when their dietary intake is significant, is emerging. These compounds have biological properties as antioxidant activity, modulation of detoxification enzymes, stimulation of the immune system, decrease of platelet aggregation and modulation of hormone metabolism. Glucosinolates and widely group of polyphenols, including the main category of flavonoids, are examined.

In Biologically Active Phytochemicals in Food; Pfannhauser, . Fenwick, . Khokhar, . Ed. Royal Society of Chemistry: Cambridge, UK, 2001; pp. 448–452. Sabaté, J. Effect on body weight of a free 76 kilojoule (320 calorie) daily supplement of almonds for six months.

Biologically-Active Phytochemicals in Food looks at the biosynthesis and significanc

Product Description The importance of a good diet is recognised by experts and consumers alike, and phytochemicals have been identified as one key ingredient. Biologically-Active Phytochemicals in Food looks at the biosynthesis and significanc

In Biologically Active Phytochemicals in Food, pp. 28–31 Benchaar, C. Calsamiglia, S. Chaves, . Colombatto, D. McAllister, .

In Biologically Active Phytochemicals in Food, pp. 28–31. London: Royal Society of Chemistry. Ferraz de, Oliveira et al (1994) In Plant Associated Toxins: Agricultural, Phytochemical and Ecological Aspects, pp. 195–200 Benchaar, C. Animal Feed Science and Technology, Vol. 145, Issue.

The importance of a good diet is recognised by experts and consumers alike, and phytochemicals have been identified as one key ingredient. Scientists throughout the world are striving to determine the nature, role and significance of phytochemicals in diets, whole foods and supplements, in order to identify and exploit commercial opportunities which will offer health benefits to the consumer. Biologically-Active Phytochemicals in Food looks at the biosynthesis and significance of phytochemicals, their analysis and antioxidant behaviour, paying special attention to their anti-oxidant properties. It also discusses the influence of structure and processing on the bioavailability, and hence efficacy, of phytochemicals. Presenting state-of-the-art international research, this book will be welcomed by food chemists, researchers from other disciplines representing the extended food chain, and representatives of industry, regulatory bodies and consumer organisations.