Functional food : improve health through adequate food / / edited by Maria Chavarri Hueda

• Pubblicazione: IntechOpen, 2017; Rijeka, Croatia : , : IntechOpen, , [2017]; ©2017
• Edizione: First edition.
• Descrizione fisica: 1 online resource (318 pages) : illustrations
• Disciplina: 613.2
• Soggetto topico: Functional foods
• Soggetto non controllato: Medicine; Public Health; Euthenics; Health Sciences
• Persona (resp. second.): HuedaMaria Chavarri
• Nota di bibliografia: Includes bibliographical references.
• Sommario/riassunto: In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
• Altri titoli varianti: Functional food
• Titolo autorizzato: Functional food
• ISBN: 953-51-4718-8; 953-51-3440-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910317854303321
• Lo trovi qui: Univ. Federico II