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Nutraceuticals and Cancer Signaling : Clinical Aspects and Mode of Action / / edited by Seid Mahdi Jafari, Seyed Mohammad Nabavi, Ana Sanches Silva
| Nutraceuticals and Cancer Signaling : Clinical Aspects and Mode of Action / / edited by Seid Mahdi Jafari, Seyed Mohammad Nabavi, Ana Sanches Silva |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
| Descrizione fisica | 1 online resource (648 pages) |
| Disciplina | 616.9940654 |
| Collana | Food Bioactive Ingredients |
| Soggetto topico |
Medicine - Research
Biology - Research Nutrition Food science Chemistry, Organic Biomedical Research Food Science Organic Chemistry |
| ISBN | 3-030-74035-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: An overview of cancer and its mechanisms -- 1-A brief overview of cancer, its mechanisms, and prevention methods -- 2-MECHANISMS INVOLVED IN CARCINOGENESIS -- Part II: Functional foods/nutraceuticals as chemo preventive agents -- 3-Tomato (lycopene and β-carotene) and cancer -- 4-Essential Oils from Aromatic Plants in cancer prevention and treatment -- 5-Bee propolis (caffeic acid phenethyl ester) against cancer -- 6-Brown Algae (Fucoxanthin) Against Cancer -- 7-Cruciferous vegetables (indole-3-carbinol, isothiocyanates) against cancer -- 8-Crustacea (carotenoids namely astaxanthins) against cancer -- 9-Curcuma and breast cancer: a focus on cell signaling pathways -- 10-FRUITS AND VEGETABLES IN CANCER -- 11-Garlic: Allyl Sulfur Compounds and Cancer Prevention -- 12-Ginger (gingerols and 6-shogaol) against cancer -- 13-Saffron (crocins) against cancer -- 14-OLIVE LEAF (OLEUROPEIN) AND ITS ROLE IN CANCER: THERAPEUTIC UPDATES -- 15-Honey against cancer -- 16-Soybeans and phytoestrogen rich foods (genistein, daidzein) against cancer -- 17-Tea (catechins including (-)-epigallocatechin-3-gallate) and cancer -- 18-Probiotics and Cancer -- Part III: The role of nutrients in the prevention of cancer -- 19-Vitamins (C, D and E) against cancer -- 20-Minerals (namely selenium) and cancer -- 21-Dietary fibers/beta-glucan and cancer -- 22-Omega-3 Polyunsaturated Fatty Acids and Cancer. |
| Record Nr. | UNINA-9910502642003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Releasing Systems in Active Food Packaging : Preparation and Applications / / edited by Seid Mahdi Jafari, Ana Sanches Silva
| Releasing Systems in Active Food Packaging : Preparation and Applications / / edited by Seid Mahdi Jafari, Ana Sanches Silva |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (516 pages) |
| Disciplina |
363.7288
664.09 |
| Collana | Food Bioactive Ingredients |
| Soggetto topico |
Food - Microbiology
Food science Food Microbiology Food Science |
| ISBN | 3-030-90299-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1: Overview and future perspectives of active food packaging -- Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends -- Part 2. Releasing systems in active food packaging -- Chapter 2. Emitters of antimicrobials -- Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants) -- Chapter 4. Emitters of essential oils -- Chapter 5. Emitters of Flavours, Colorants, other Food ingredients -- Chapter 6. Temperature control emitters -- Part 3: Preparation and effectiveness of releasing systems in active food packaging -- Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems -- Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging -- Chapter 9. Effectiveness and release studies of bioactive releasing systems -- Chapter 10. Preparation of Edible active coating systems for food purposes -- Part 4. Application of releasing active packaging in different food categories -- Chapter 11. Meat products -- Chapter 12. Dairy products -- Chapter 13. Beverages -- Chapter 14. Cereals and cereal based products -- Chapter 15. Fruits and vegetables -- Chapter 16. Oils and fats. |
| Record Nr. | UNINA-9910522555203321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||