Produção Nacional
Phytochemical Functional Foods
2003; Informa; Linguagem: Inglês
10.1201/9780203506318
AutoresIan T. Johnson, Gary Williamson,
Tópico(s)Nutrition, Genetics, and Disease
ResumoPart 1 The health benefits of phytochemicals: Nutritional phenolics and cardiovascular disease Phytochemicals and cancer: an overview Food-borne glucosinolates and cancer Phytoestrogens and health Phytoestrogens and bone health Carotenoids in food: bioavailability and functional benefits The functional benefits of flavonoids: the case of tea Phytochemicals and gastrointestinal health. Part 2 Developing phytochemical functional products: Assessing the intake of phytoestrogens: isoflavones Testing the safety of phytochemicals Investigating the health benefits of phytochemicals: the use of clinical trials The genetic enhancement of phytochemicals: the case of carotenoids Developing phytochemical products: a case study The impact of food processing on phytochemicals: the case of antioxidants Optimising the use of phenolic compounds in foods Phytochemical products: rice bran.
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