LEADER 04467nam 2201405z- 450 001 9910595072703321 005 20231214133408.0 035 $a(CKB)5680000000080799 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92140 035 $a(EXLCZ)995680000000080799 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBioactives and Functional Ingredients in Foods 210 $aBasel$cMDPI Books$d2022 215 $a1 electronic resource (290 p.) 311 $a3-0365-5158-1 311 $a3-0365-5157-3 330 $aThe close relationship between food intake and health promotion is not new; it dates back to Hippocrates?s famous ?let food be your medicine and medicine be your food?, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts? constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety. 606 $aTechnology: general issues$2bicssc 610 $aantioxidant effect 610 $alectins 610 $ananoliposomes 610 $apurity grade 610 $aquercetin 610 $atrans-aconitic acid 610 $aanthocyanins 610 $aantioxidant activity 610 $abioactive compounds 610 $acolorants 610 $afruit juices 610 $apolyphenols 610 $awild blueberry 610 $aantidiabetic 610 $acardioprotective 610 $afunctional foods 610 $anutraceuticals 610 $aokra 610 $aphytotherapy 610 $aJamaican cherry 610 $afermentation 610 $aLactobacillus plantarum 610 $aantioxidant 610 $afood nutrition improvement 610 $aokra mucilage 610 $aokra polysaccharides 610 $abiopolymer 610 $a?-amylase activity 610 $a?-glucosidase activity 610 $aantidiabetic activity 610 $abiodegradable 610 $aedible film 610 $arelease 610 $apectin 610 $asodium caseinate 610 $aoil oxidation 610 $awaste biomass 610 $acoffee 610 $aCoffea arabica 610 $aphenolic 610 $afree-radical scavenging 610 $airon chelating 610 $acytotoxic 610 $aplant secondary metabolites 610 $aantiviral activity 610 $afood 610 $anoroviruses 610 $aMNV 610 $aFCV 610 $ayogurt 610 $abetalains 610 $aencapsulation 610 $alyophilization 610 $aionizing radiation 610 $aradioprotection 610 $aflavonoids 610 $aplant extracts 610 $aoxidative stress 610 $azebrafish embryo 610 $acarotenoids 610 $aTrapa bispinosa Roxb. 610 $apolyphenol 610 $aellagitannin 610 $agallotannin 610 $a?-glucosidase inhibitor 610 $aadvanced glycation end products (AGEs) 610 $aantiglycation effect 610 $aLC/UV/ESIMS analysis 610 $aanti-diabetic 610 $aabscisic acid 610 $aDiabetes mellitus 610 $amolecular docking 610 $aphytohormones 610 $aspray drying 610 $avegetable powders 610 $abeetroot 610 $anatural colorants 610 $aviolet betalain pigments 610 $abioactivity 610 $amedicinal plants 610 $awild fruits 610 $aindustrial crops 610 $aPCA 610 $aHCA 610 $aphenols 610 $aTEAC 610 $aroasting 610 $aGAE 615 7$aTechnology: general issues 700 $aPacifico$b Severina$4edt$01285383 702 $aPiccolella$b Simona$4edt 702 $aPacifico$b Severina$4oth 702 $aPiccolella$b Simona$4oth 906 $aBOOK 912 $a9910595072703321 996 $aBioactives and Functional Ingredients in Foods$93033976 997 $aUNINA