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Natural inflammatory molecules in fruits and vegetables [electronic resource]
- 作者： Sharma, Ramesh Kumar.
- 其他作者：
- 其他題名：
- SpringerBriefs in molecular science.
- 出版： Cham : Springer International Publishing :Imprint: Springer
- 叢書名： SpringerBriefs in molecular science. Chemistry of foods
- 主題： Anti-inflammatory agents. , Fruit. , Vegetables. , Food Science. , Analytical Chemistry. , Nutrition. , Public Health.
- ISBN： 9783030884734 (electronic bk.) 、 9783030884727 (paper)
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FIND@SFXID:
CGU
- 資料類型: 電子書
- 內容註: Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.
- 摘要註: This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.
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讀者標籤：
- 系統號： 005509864 | 機讀編目格式
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