Natural Compounds in Plant-Based Food

Culinary herbs and spices confer characteristic flavors or coloring to food. In this Special Issue of Foods, we aim to focus on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless. The intention of this Special Issue is to provide a science-...

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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Matèries:	pyrrolizidine alkaloids hepatotoxicity HepaRG cholestasis bile acid turmeric essential oil composition α-turmerone β-turmerone ar-turmerone polyunsaturated fatty acids (PUFAs) erucic acid petroselinic acid fat quality indices hypocholesterolemic fatty acids atherogenic index (AI) structure dependency bile acids biodegradation pyrrolizidine alkaloid (PA) contamination food chain compost plant waste Lappula squarrosa Senecio jacobaea HPLC-ESI-MS/MS horizontal alkaloid transfer asarone isomers human study metabolites asarone glucuronides mustard Sinapis alba Brassica nigra Brassica juncea glucosinolates isothiocyanates bisphenol F allergy toxicology piperine food safety drug interaction reproductive toxicity bolus administration alkenylbenzenes food consumption regulation mixtures cell cycle IPA microRNA PAK1 senecionine myristicin elemicin safrole methyleugenol flavoring black pepper cinnamon health benefits and risks antioxidant properties carcinogens DNA-reactants epigenetic risk assessment n/a polyacetylenes phytochemicals anti-inflammatory anticancer thema EDItEUR::M Medicine and Nursing thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKG Pharmacology::MKGT Medical toxicology
Accés en línia:	ONIX_20230911_9783036584799_10
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Natural Compounds in Plant-Based Food

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