LEADER 04558nam  2201357z- 450 
001 9910557361603321
005 20231214133506.0
035   $a(CKB)5400000000042276
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76540
035   $a(EXLCZ)995400000000042276
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aThe Health Benefits of the Bioactive Compounds in Foods
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (234 p.)
311   $a3-0365-1156-3 
311   $a3-0365-1157-1 
330   $aThe development of new foods or nutraceuticals with health benefits is among today?s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today?s societies
606   $aHumanities$2bicssc
606   $aSocial interaction$2bicssc
610   $aphytochemicals
610   $aantioxidant
610   $aantinausea
610   $aantiobesity
610   $aanticancer
610   $aanti-inflammatory
610   $a?Cara Cara? juice
610   $astorage
610   $ahydrophilic and lipophilic antioxidant
610   $acarotenoid
610   $aflavonoid
610   $adegradation
610   $adried distilled spent grain (DDSG)
610   $amelanoidins
610   $acontent
610   $astructure
610   $aantioxidant activity
610   $aACE-inhibitory activity
610   $abeverages
610   $abrewing method
610   $aantioxidant potential
610   $atotal polyphenols content
610   $amineral composition
610   $agrape stem
610   $aphenolic compounds
610   $acentral composite rotatable design
610   $asustainable food systems
610   $apressurized liquid extraction
610   $aside streams valorisation
610   $acurcumin
610   $amilk proteins
610   $ananoparticles
610   $aantimicrobial activities
610   $abioactive peptides
610   $ahypertension
610   $afunctional food
610   $ametabolic syndrome
610   $amicrobiota
610   $ainsulin sensitivity
610   $apolyphenols
610   $agrape pomace
610   $adonkey milk (DM)
610   $adonkey colostrum (DC)
610   $amammal?s milk
610   $acow?s milk protein allergy (CMPA)
610   $abiologic activity
610   $aimmunosenescence
610   $ahealth benefits
610   $acryoconcentration
610   $acalafate juice
610   $astorage time
610   $aphysicochemical properties
610   $abioactive compounds
610   $asensorial analysis
610   $aapitherapy
610   $aroyal jelly
610   $apropolis
610   $abee pollen
610   $asarcopenia
610   $adietary interventions
610   $amuscle
610   $askeletal
610   $amuscle wasting
610   $aphysical performance
610   $acoronavirus disease 2019
610   $aCOVID-19
610   $abody composition
610   $alean body mass
610   $ainsulin resistance
610   $amitochondrial dysfunction
610   $asatellite stem cells
610   $apolysaccharide purification
610   $aanti-obesity
610   $aproliferation
610   $aPPAR?
610   $abiological activities
610   $aisolation
610   $aanalysis
610   $amechanism of action
610   $abioaccessibility
610   $aintestinal absorption
610   $abioavailability
615  7$aHumanities
615  7$aSocial interaction
700   $aJaime$b Laura$4edt$01311337
702   $aSantoyo$b Susana$4edt
702   $aJaime$b Laura$4oth
702   $aSantoyo$b Susana$4oth
906   $aBOOK
912   $a9910557361603321
996   $aThe Health Benefits of the Bioactive Compounds in Foods$93030261
997   $aUNINA