تحسين النتائح
ترتيب حسب
من
الى
الصفحة 1
الصفحة 1
Chemical and functional properties of food components
Described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. Discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. It contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.”
Antioxidants effects in health : The bright and the dark side ; 1st ed.
Examines the role that antioxidants play in a variety of health and disease situations. The book discusses antioxidants’ historical evolution, their oxidative stress, and contains a detailed approach of 1) endogenous antioxidants, including endogenous sources, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; 2) synthetic antioxidants, including sources, chemistry, bioavailability, legal status, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; and 3) natural antioxidants, including sources, chemistry, bioavailability, mechanisms of action, possible prooxidant activity; beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies. Throughout the boo, the relationship of antioxidants with different beneficial and detrimental effects are examined, and the current controversies and future perspectives are addressed and explored. Antioxidants Effects in Health: The Bright and the Dark Side evaluates the current scientific evidence on antioxidant topics, focusing on endogenous antioxidants, naturally occurring antioxidants and synthetic antioxidants. It will be a helpful resource for pharmaceutical scientists, health professionals, those studying natural chemistry, phytochemistry, pharmacognosy, natural product synthesis, and experts in formulation of herbal and natural pharmaceuticals.
Antioxidants as nutraceuticals
Provides a comprehensive overview of antioxidants and nutraceuticals, including their sources, mechanisms of action, and health benefits, this new volume first covers the basics of the types of antioxidants as nutraceuticals, including the importance of phytochemical antioxidants and their nutritional and pharmacological intervention in the treatment of disease. It discusses the natural origins of antioxidants, classification, mechanisms of action, calculation of antioxidant potential of nutraceutical substances, safety, toxicity, and their significant involvement in the prevention of many degenerative and chronic diseases.
Antioxidants and Cardiovascular Disease
Antioxidants and Cardiovascular Disease, Second Edition addresses a complex but very timely and fascinating problem in cardiovascular medicine. It is written by recognized experts in the fields of atherosclerosis and antioxidants. It should be of interest not only to academicians but also to practicing physicians.
Antioxidants
Highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.
