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Author: Victor R. Preedy
Publisher:
ISBN: 9781786768513
Category : SCIENCE
Languages : en
Pages : 0
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Book Description
As populations in many developed countries age and the burden of chronic disease increases, there is an increasing focus on preventative measures. This has resulted in a wealth of ongoing research on optimising the nutraceutical properties of key foods such as fruit and vegetables. Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the key research on phytochemicals, their health benefits and their role in the prevention of serious diseases, such as cancer and cardiovascular disease. The collection explores the nutraceutical properties of phytochemical compounds in fruit and vegetables, such as antioxidants, flavonoids and glucosinolates and how these can be optimised to enhance human health through improved nutrition.
Author: Victor R. Preedy
Publisher:
ISBN: 9781786768513
Category : SCIENCE
Languages : en
Pages : 0
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Book Description
As populations in many developed countries age and the burden of chronic disease increases, there is an increasing focus on preventative measures. This has resulted in a wealth of ongoing research on optimising the nutraceutical properties of key foods such as fruit and vegetables. Understanding and optimising the nutraceutical properties of fruit and vegetables reviews the key research on phytochemicals, their health benefits and their role in the prevention of serious diseases, such as cancer and cardiovascular disease. The collection explores the nutraceutical properties of phytochemical compounds in fruit and vegetables, such as antioxidants, flavonoids and glucosinolates and how these can be optimised to enhance human health through improved nutrition.
Author: Leon Alexander Terry
Publisher: CABI
ISBN: 1845935284
Category : Science
Languages : en
Pages : 427
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Book Description
Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.
Author: Jissy Jacob (K.)
Publisher:
ISBN: 9780494501245
Category :
Languages : en
Pages : 197
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Book Description
Author: G. K. Jayaprakasha
Publisher: EOLSS Publications
ISBN: 178021037X
Category :
Languages : en
Pages : 354
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Book Description
Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters in this book provide an integrated picture of the health beneficial properties of functional foods. Chapters 1-3 address the health benefits of commonly consumed beverages such as tea, coffee, and fruit juices. Chapters 4-8 deal with the nutraceutical properties of major and highly consumed fruits, including pomegranates, citrus, grapes, kiwifruits, annona, and berries. In addition, these chapters discuss consumer interest in naturally colored foods with regard to absorption, metabolism, and antioxidant capacity, followed by the causes of inflammatory diseases and diabetes, as well as various biological activities that can overcome these health concerns. Chapter 9 presents the heart health benefits of plant sterols, these compounds found naturally in whole grains, nuts, oil seeds and legumes as well as fruits, and are structurally similar to cholesterol and can reduce total and LDL cholesterol levels in humans. Thus, this series comprehensively describes the basic information that will be useful for scientists, researchers, teachers, and consumers. This volume is aimed at the following major target audiences: University and College Students, Educators, Professional Practitioners, and Research Personnel.
Author: Vivek Anumala
Publisher: CRC Press
ISBN: 1000480879
Category : Technology & Engineering
Languages : en
Pages : 178
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Book Description
Cognizing the significance of fruits and vegetables in the human diet. This book is designed to provide an insight into the nutritional importance of fruits and vegetables in human health, disease prevention, managing stress and boosting immunity, especially in this COVID-19 pandemic. The book contains a very concise and precise information on nutraceuticals, their sources and benefits. It also contains the best possible information regarding common health issues faced by humans and their prevention with the help of bioactive compounds, maintaining a focus throughout on how nutraceuticals influence human health. The information provided in this book is truly based on scientific records of scientists working in the arena of bioactive compounds of fruits and vegetables and their role in disease prevention of humans as well as Food Safety and Standards Authority of India (FSSAI) acts and regulations. Note: Taylor & Francis does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author: Victor Preedy
Publisher: Burleigh Dodds Series in Agricultural Science
ISBN: 9781786768506
Category :
Languages : en
Pages : 400
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Book Description
This collection reviews research on phytochemicals in fruits and vegetables, their health benefits and ways these benefits can be optimised to improve human health.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323850537
Category : Technology & Engineering
Languages : en
Pages : 633
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Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims
Author: Sandra Teresita Martín-del-Campo
Publisher:
ISBN: 9781536190823
Category : Functional foods
Languages : en
Pages : 0
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Book Description
"Superfoods have been used for human consumption for centuries. These foods provide an important amount of essential nutrients and energy. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten in their fresh form in producing regions, but seasonality is an important limiting issue. Traditional processing technologies have been used to assure supply for the whole year, and innovative processing technologies have been developed to reach bigger markets. In this book, the authors provide information about nutritional aspects of the described foods. Additionally, the different functional properties of each food, such as antioxidant, anticancer, hypoglycemic, and cardioprotective activities are discussed. It includes information about their principal bioactive compounds, biological activities, the effects of processing these compounds, nutritional values, and sensorial properties and shelf life. The first section is focused on the properties of selected fruits, some eaten fresh, others only after a first transformation. The second section is focused on a selection of foods having been transformed before human consumption, such as cereals, pseudocereals, and legumes. Finally, the third section includes a set of products from animal and diverse origins"--
Author: Laura A. de la Rosa
Publisher: Wiley-Blackwell
ISBN: 0813809487
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
Author: Federica Blando
Publisher:
ISBN: 9781838798529
Category :
Languages : en
Pages : 0
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Book Description