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Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough
| Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2013 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 615.535 |
| Altri autori (Persone) |
ScholeyAndrew
StoughCon |
| Soggetto topico |
Naturopathy
Functional foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-11176-2
1-4398-9362-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 - Natural Substances as Treatments for Age-Related Cognitive Declines; Chapter 2 - Measuring and Interpreting the Efficacy of Nutraceutical Interventions for Age-Related Cognitive Decline; Chapter 3 - Actions of N-Acetylcysteine in the Central Nervous System: Implications for the Treatment of Neurodegenerative and Neuropsychiatric Disorders; Chapter 4 - Neurocognition and Micronutrients in the Elderly; Chapter 5 - Lipoic Acid as an Anti-Inflammatory and Neuroprotective Treatment for Alzheimer's Disease
Chapter 6 - Metabolic Agents and Cognitive FunctionChapter 7 - Vitamins, Cognition, and Mood in Healthy Nonelderly Adults; Chapter 8 - Omega-3 Polyunsaturated Fatty Acids and Behavior; Chapter 9 - Omega-3 Fatty Acids: From Ancient Nutrients to Modern Nutraceuticals; Chapter 10 - Chinese Medicine Used to Treat Dementia; Chapter 11 - Epigallocatechin Gallate (EGCG) and Cognitive Function; Chapter 12 - Assessing the Utility of Bacopa monnieri to Treat the Neurobiological and Cognitive Processes Underpinning Cognitive Aging Chapter 13 - Memory-Enhancing and Associated Effects of a Bacosides-Enriched Standardized Extract of Bacopa monniera (BESEB-CDRI-08)Chapter 14 - Botanical Anxiolytics, Antidepressants, and Hypnotics; Chapter 15 - Huperzine A: An Update on the Psychopharmacology of a Putative Disease-Modifying Alkaloid of Interest in Alzheimer's Disease and Other Neurological Conditions; Chapter 16 - Potential Protective Effects of Wine and the Wine-Derived Phenolic Compounds on Brain Function; Back Cover |
| Record Nr. | UNINA-9910462577203321 |
| Boca Raton : , : CRC Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough
| Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2013 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 615.535 |
| Altri autori (Persone) |
ScholeyAndrew
StoughCon |
| Soggetto topico |
Naturopathy
Functional foods |
| ISBN |
0-429-11176-2
1-4398-9362-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 - Natural Substances as Treatments for Age-Related Cognitive Declines; Chapter 2 - Measuring and Interpreting the Efficacy of Nutraceutical Interventions for Age-Related Cognitive Decline; Chapter 3 - Actions of N-Acetylcysteine in the Central Nervous System: Implications for the Treatment of Neurodegenerative and Neuropsychiatric Disorders; Chapter 4 - Neurocognition and Micronutrients in the Elderly; Chapter 5 - Lipoic Acid as an Anti-Inflammatory and Neuroprotective Treatment for Alzheimer's Disease
Chapter 6 - Metabolic Agents and Cognitive FunctionChapter 7 - Vitamins, Cognition, and Mood in Healthy Nonelderly Adults; Chapter 8 - Omega-3 Polyunsaturated Fatty Acids and Behavior; Chapter 9 - Omega-3 Fatty Acids: From Ancient Nutrients to Modern Nutraceuticals; Chapter 10 - Chinese Medicine Used to Treat Dementia; Chapter 11 - Epigallocatechin Gallate (EGCG) and Cognitive Function; Chapter 12 - Assessing the Utility of Bacopa monnieri to Treat the Neurobiological and Cognitive Processes Underpinning Cognitive Aging Chapter 13 - Memory-Enhancing and Associated Effects of a Bacosides-Enriched Standardized Extract of Bacopa monniera (BESEB-CDRI-08)Chapter 14 - Botanical Anxiolytics, Antidepressants, and Hypnotics; Chapter 15 - Huperzine A: An Update on the Psychopharmacology of a Putative Disease-Modifying Alkaloid of Interest in Alzheimer's Disease and Other Neurological Conditions; Chapter 16 - Potential Protective Effects of Wine and the Wine-Derived Phenolic Compounds on Brain Function; Back Cover |
| Record Nr. | UNINA-9910786044403321 |
| Boca Raton : , : CRC Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough
| Advances in natural medicines, nutraceuticals and neurocognition / / edited by Andrew Scholey, Con Kerry Kenneth Stough |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2013 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 615.535 |
| Altri autori (Persone) |
ScholeyAndrew
StoughCon |
| Soggetto topico |
Naturopathy
Functional foods |
| ISBN |
0-429-11176-2
1-4398-9362-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 - Natural Substances as Treatments for Age-Related Cognitive Declines; Chapter 2 - Measuring and Interpreting the Efficacy of Nutraceutical Interventions for Age-Related Cognitive Decline; Chapter 3 - Actions of N-Acetylcysteine in the Central Nervous System: Implications for the Treatment of Neurodegenerative and Neuropsychiatric Disorders; Chapter 4 - Neurocognition and Micronutrients in the Elderly; Chapter 5 - Lipoic Acid as an Anti-Inflammatory and Neuroprotective Treatment for Alzheimer's Disease
Chapter 6 - Metabolic Agents and Cognitive FunctionChapter 7 - Vitamins, Cognition, and Mood in Healthy Nonelderly Adults; Chapter 8 - Omega-3 Polyunsaturated Fatty Acids and Behavior; Chapter 9 - Omega-3 Fatty Acids: From Ancient Nutrients to Modern Nutraceuticals; Chapter 10 - Chinese Medicine Used to Treat Dementia; Chapter 11 - Epigallocatechin Gallate (EGCG) and Cognitive Function; Chapter 12 - Assessing the Utility of Bacopa monnieri to Treat the Neurobiological and Cognitive Processes Underpinning Cognitive Aging Chapter 13 - Memory-Enhancing and Associated Effects of a Bacosides-Enriched Standardized Extract of Bacopa monniera (BESEB-CDRI-08)Chapter 14 - Botanical Anxiolytics, Antidepressants, and Hypnotics; Chapter 15 - Huperzine A: An Update on the Psychopharmacology of a Putative Disease-Modifying Alkaloid of Interest in Alzheimer's Disease and Other Neurological Conditions; Chapter 16 - Potential Protective Effects of Wine and the Wine-Derived Phenolic Compounds on Brain Function; Back Cover |
| Record Nr. | UNINA-9910817869703321 |
| Boca Raton : , : CRC Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The African and Arabian moringa species chemistry, bioactivity and therapeutic applications / / Solomon Habtemariam
| The African and Arabian moringa species chemistry, bioactivity and therapeutic applications / / Solomon Habtemariam |
| Autore | Habtemariam Solomon |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Elsevier, , 2017 |
| Descrizione fisica | 1 online resource (232 pages) : illustrations, maps, photographs |
| Disciplina | 613.2 |
| Soggetto topico |
Functional foods
Functional foods - Analysis |
| ISBN | 0-08-102294-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583074703321 |
Habtemariam Solomon
|
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| Amsterdam, Netherlands : , : Elsevier, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The anticipation of converging industries : a concept applied to nutraceuticals and functional foods / / Clive-Steven Curran
| The anticipation of converging industries : a concept applied to nutraceuticals and functional foods / / Clive-Steven Curran |
| Autore | Curran Clive-Steven |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | London : , : Springer, , 2013 |
| Descrizione fisica | 1 online resource (xi, 255 pages) : illustrations (some color) |
| Disciplina | 338.476 |
| Collana | Gale eBooks |
| Soggetto topico |
Food industry and trade - Information technology
Functional foods Convergence (Telecommunication) |
| ISBN | 1-4471-5170-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1.Introduction -- 2.Convergence -- 3.Anticipating Convergence -- 4.Conceptual Framework and Research Design -- 5.Analysis and Results -- 6.Discussion of Findings and Implications for Theory and Practice -- 7.Summary and Conclusion -- App. 1. Hierarchical construction of IPCs. |
| Record Nr. | UNINA-9910741144203321 |
|
Curran Clive-Steven
|
||
| London : , : Springer, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910139122803321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910828004103321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive carbohydrates and dietary fibre
| Bioactive carbohydrates and dietary fibre |
| Pubbl/distr/stampa | Amsterdam, : Elsevier Ltd |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Functional foods
Fiber in human nutrition Carbohydrates Glycoproteins Functional Food Dietary Fiber |
| Soggetto genere / forma |
Periodicals.
Periodical |
| Soggetto non controllato | Physiology |
| ISSN | 2212-6198 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996204521003316 |
| Amsterdam, : Elsevier Ltd | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Bioactive carbohydrates and dietary fibre
| Bioactive carbohydrates and dietary fibre |
| Pubbl/distr/stampa | Amsterdam, : Elsevier Ltd |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Functional foods
Fiber in human nutrition Carbohydrates Glycoproteins Functional Food Dietary Fiber |
| Soggetto genere / forma |
Periodicals.
Periodical |
| Soggetto non controllato | Physiology |
| ISSN | 2212-6198 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910333109703321 |
| Amsterdam, : Elsevier Ltd | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive components in milk and dairy products [[electronic resource] /] / edited by Young W. Park
| Bioactive components in milk and dairy products [[electronic resource] /] / edited by Young W. Park |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, c2009 |
| Descrizione fisica | 1 online resource (439 p.) |
| Disciplina | 637 |
| Altri autori (Persone) | ParkYoung W |
| Soggetto topico |
Milk - Composition
Milk as food Dairy products in human nutrition Functional foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-1859-8
1-282-30237-X 9786612302374 0-8138-2150-9 0-8138-1949-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Table of Contents; Contributors; Foreword; 1: Overview of Bioactive Components in Milk and Dairy Products; Section I: Bioactive Components in Milk; Section II: Bioactive Components in Manufactured Dairy Products; Section III: Other Related Issues on Bioactive Compounds in Dairy Foods; Index |
| Record Nr. | UNINA-9910139878203321 |
| Ames, Iowa, : Wiley-Blackwell, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Functional foods
(153)
- Dietary supplements (16)
- Food - Biotechnology (13)
- Nutrition (12)
- Functional Food (10)