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Author: Seyed Mohammad Nabavi
Publisher: Woodhead Publishing
ISBN: 0128157089
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. - Focuses on the connection between the discovery and characterization of new molecules in phytonutrients - Explores new applications of well-known compounds and their relative effects on human health - Analyzes the processes of extraction, identification and production - Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production
Author: Seyed Mohammad Nabavi
Publisher: Woodhead Publishing
ISBN: 0128157089
Category : Technology & Engineering
Languages : en
Pages : 272
Get Book Here
Book Description
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. - Focuses on the connection between the discovery and characterization of new molecules in phytonutrients - Explores new applications of well-known compounds and their relative effects on human health - Analyzes the processes of extraction, identification and production - Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production
Author: Beth M. Ley
Publisher:
ISBN: 9780964270398
Category : Health & Fitness
Languages : en
Pages : 44
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Book Description
Author: Jianbo Xiao
Publisher: Springer
ISBN: 9789811541476
Category : Technology & Engineering
Languages : en
Pages : 1953
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Book Description
This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area.
Author: David Heber
Publisher: CRC Press
ISBN: 100039980X
Category : Health & Fitness
Languages : en
Pages : 523
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Book Description
Comprehensive treatment of all aspects of nutrition and cancer, including prevention, response to treatment, avoidance of relapse and promotion of quality of life for cancer survivors. Examines alternative medicines and botanical dietary supplements and identifies hypotheses for future research based on science.
Author: Jo Robinson
Publisher: Hachette UK
ISBN: 0316227951
Category : Social Science
Languages : en
Pages : 201
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Book Description
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Author: Louis S. Premkumar
Publisher: Xlibris Corporation
ISBN: 1493150022
Category : Health & Fitness
Languages : en
Pages : 247
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Book Description
For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. The purpose of writing this book is to update the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The ultimate proof of health benefits will be deciphered by the isolation and identification of specific phytochemicals acting on specific receptors in the body exerting their biological effects. The important point being emphasized is that if the physiological effect of an ingredient is glaring, it is considered to elicit a significant response. However, when the effect of an ingredient is significant, yet the effect is not readily perceivable then the usefulness goes unnoticed and can be questioned as a myth. For example, coffee has several ingredients, but only caffeine acting on the adenosine receptors stimulates the central nervous system and promotes wakefulness. Similarly, the specific active ingredient in hot chili pepper, capsaicin, activates a member of a recently identified family of receptors called transient receptor potential (TRP) channels. TRP vanilloid 1 (TRPV1), which is involved in certain modalities of pain, promotes the release of hormones in the gastrointestinal (GI) tract. Although, the bioavailability of the active ingredients is low, it is important to realize that these ingredients can cause significant local effects in the GI tract by preventing cholesterol regeneration by subduing microbiota, inhibiting precancerous growth by promoting calcium influx and stimulating nerve endings to transmit information and to release of gut hormones that are involved in regulating a variety of functions including appetite and satiety.
Author: Thomas S. C. Li
Publisher: CRC Press
ISBN: 1420068733
Category : Technology & Engineering
Languages : en
Pages : 298
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Book Description
The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins
Author: Laurie Deutsch Mozian
Publisher: Avery Publishing Group
ISBN: 9781583330371
Category : Diet therapy
Languages : en
Pages : 0
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Book Description
A simple Guide to using and understanding Phytonutrients to protect and enhance your Health.---[cover].
Author: Deanna Minich
Publisher: Mango Media Inc.
ISBN: 1633410250
Category : Health & Fitness
Languages : en
Pages : 265
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Book Description
Don’t just eat your greens—eat your reds, yellows, and blues with this guide to the colorful world of nutrition and optimal health. Forget about bland, colorless diet foods. Vibrant health begins when we embrace the full spectrum of naturally occurring nutrients. In TheRainbow Diet, nutritionist and health expert Deanna Minich, PhD, explains how foods of different colors correspond to different dietary needs. You’ll learn how to create a balanced meal featuring colorful foods that boost your mental clarity, emotional wellbeing, spiritual fulfillment, and more. Providing information on foods and supplements, Minich also includes delicious recipes, as well as activities to help you heal and flourish. The Rainbow Diet combines ancient healing and eating practices with modern nutritional science to create an integrated view of body, psychology, eating, and living. With this holistic approach, Minich gives readers an easy-to-follow guide to attaining physical, mental, and spiritual health through colorful whole foods and natural supplements.
Author: Blanca Hernandez-Ledesma
Publisher: Academic Press
ISBN: 012822584X
Category : Technology & Engineering
Languages : en
Pages : 676
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Book Description
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
