Listing 1 - 8 of 8 |
Sort by
|
Choose an application
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.
Phytochemicals
---
Plant bioactive compounds
---
Functional foods
---
Nutrition
---
Foods, Specialized
---
Physiological Effects of Drugs
---
Specialty Uses of Chemicals
---
Eukaryota
---
Complementary Therapies
---
Organisms
---
Food
---
Therapeutics
---
Pharmacologic Actions
---
Chemical Actions and Uses
---
Analytical, Diagnostic and Therapeutic Techniques and Equipment
---
Chemicals and Drugs
---
Food and Beverages
---
Technology, Industry, Agriculture
---
Plants
---
Protective Agents
---
Phytotherapy
---
Functional Food
---
Botany
---
Health & Biological Sciences
---
Earth & Environmental Sciences
---
Pharmacy, Therapeutics, & Pharmacology
---
Plant Physiology
---
Diet & Clinical Nutrition
---
Food, Functional
---
Foods, Functional
---
Functional Foods
---
Dietary Supplements
---
Herbal Therapy
---
Herb Therapy
---
Materia Medica
---
Pharmacognosy
---
Plant Extracts
---
Plants, Medicinal
---
Ethnobotany
---
Ethnopharmacology
---
Herbal Medicine
---
Medicine, Mongolian Traditional
---
Medical Marijuana
---
Flower Essences
---
Protective Drugs
---
Protective Agent
---
Protective Drug
---
Agent, Protective
---
Agents, Protective
---
Drug, Protective
---
Drugs, Protective
---
Plant
---
Plant Proteins
---
Food And Beverage
---
And Beverage, Food
---
And Beverages, Food
---
Beverage, Food And
---
Beverages and Food
---
Beverages, Food And
---
Chemical Actions
---
Actions, Chemical
---
Actions, Pharmacologic
---
Pharmacological and Toxicological Phenomena
---
Drug Therapy
---
Therapy
---
Treatment
---
Therapeutic
---
Therapies
---
Treatments
---
Disease
---
Foods
---
Nutritional Physiological Phenomena
---
Nutritional Requirements
---
Alternative Therapies
---
Therapy, Alternative
---
Therapy, Complementary
---
Alternative Medicine
---
Complementary Medicine
---
Medicine, Alternative
---
Medicine, Complementary
---
Therapies, Alternative
---
Therapies, Complementary
---
Eucarya
---
Eukarya
---
Eukaryotes
---
Eukaryotas
---
Eukaryote
---
Specialty Chemicals and Products
---
Drug Effects on Physiology
---
Drug Physiological Effects
---
Effects, Drug Physiological
---
Physiological Effects, Drug
---
Food, Specialized
---
Specialized Food
---
Specialized Foods
---
Alimentation
---
Health
---
Physiology
---
Diet
---
Dietetics
---
Digestion
---
Food habits
---
Malnutrition
---
Designer foods
---
Medicinal food
---
Medicinal foods
---
Neutraceuticals
---
Neutriceuticals
---
Nutraceuticals
---
Nutriceuticals
---
Pharmafoods
---
Bioactive compounds
---
Plant products
---
Botanical chemicals
---
Plant chemicals
---
Chemicals
---
Botanical chemistry
---
Health aspects
---
therapy
Choose an application
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development. Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products. Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market. Reviews research on the health benefits of phytochemicalsConsiders safety and quality issues in developing phytochemical productsWritten by a international team of experts.
Choose an application
Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is organised in to sections covering: epidemiology of diet and cancer; mechanisms of DNA damage and repair; the body's various protective mechanisms; and experimental approaches to the study of diet and cancer, with particular emphasis on humans as subjects.
Choose an application
Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an
Cancer --- Nutritional aspects --- Prevention
Choose an application
Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an
Pharmacology. Therapy --- Oncology. Neoplasms --- Cancer --- Nutritional aspects --- Prevention
Choose an application
Nutritionary hygiene. Diet --- Alimentation --- Nutrition --- Voeding --- Food --- Bioavailability
Choose an application
Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is organised in to sections covering: epidemiology of diet and cancer; mechanisms of DNA damage and repair; the body's various protective mechanisms; and experimental approaches to the study of diet and cancer, with particular emphasis on humans as subjects.
Carcinogens --- Mutagens --- Food --- Toxicology
Choose an application
Cancer --- Cancer --- Nutritional aspects --- Congresses. --- Prevention --- Congresses.
Listing 1 - 8 of 8 |
Sort by
|