LEADER 04044nam 2201093z- 450 001 9910557447003321 005 20231214133102.0 035 $a(CKB)5400000000043270 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69171 035 $a(EXLCZ)995400000000043270 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHealth-Promoting Effects of Traditional Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (168 p.) 311 $a3-03943-312-1 311 $a3-03943-313-X 330 $aFood cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for all people, traditional dietary patterns are considered safe in terms of longevity, healthy ageing, and morbidity. Indeed, healthy diets have been associated with a reduced risk and incidence of chronic degenerative diseases including cardiovascular disease, type 2 diabetes, metabolic syndrome, certain types of cancers, and neurodegenerative disorders. In general, healthy dietary habits include a low consumption of refined sugars, red meat, and saturated fats, as well as a high intake of fruit, vegetables, legumes, low-fat dairy products, and healthy lipids (from seafood). As an example, the Mediterranean diet can be considered the archetype of a health-promoting lifestyle by virtue of the phytochemical diversity of its food components. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $aVerbenaceae 610 $aisoprenoids 610 $a?-caryophyllene 610 $aflavonoids 610 $aanthocyanins 610 $aantiradical capacity 610 $aDPPH 610 $amaqui 610 $amurta 610 $acalafate 610 $aarrayán 610 $aChilean strawberry 610 $aberries 610 $afunctional foods 610 $aMangifera indica 610 $amango 610 $aUPLC 610 $aESI-MS 610 $apolyphenols 610 $axanthonoids 610 $agallotannins 610 $ahydroxybenzophenones 610 $amass spectrometry 610 $aantioxidant 610 $aantitumoral 610 $acorn silk 610 $acumin 610 $atamarind 610 $aaqueous extracts 610 $aform 610 $apostprandial glycemia 610 $apostprandial insulinemia 610 $aadvanced glycation end products 610 $aanti-glycation 610 $aglycative stress 610 $aglyoxalase 610 $amethylglyoxal 610 $acytokine 610 $anutrients 610 $afood composition 610 $aAfrican 610 $aCaribbean 610 $amacronutrients 610 $aenergy 610 $avitamins and minerals 610 $awild Italian Prunus spinosa L. fruit 610 $ablackthorn 610 $aphenolic compounds 610 $aantimicrobial 610 $aceramides 610 $alipids 610 $afunctional food 610 $anutraceuticals 610 $atraditional food 610 $aMediterranean diet 610 $aNordic diet 610 $aoverweight 610 $aobesity 610 $acardiovascular disease 610 $abioactive phytochemicals 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aIriti$b Marcello$4edt$01311344 702 $aIriti$b Marcello$4oth 906 $aBOOK 912 $a9910557447003321 996 $aHealth-Promoting Effects of Traditional Foods$93030271 997 $aUNINA