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Health-Promoting Effects of Traditional Foods

Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for...

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Enregistré dans:
Format: Online
Langue:anglais
Publié: MDPI - Multidisciplinary Digital Publishing Institute 2021
Sujets:
Verbenaceae
isoprenoids
β-caryophyllene
flavonoids
anthocyanins
antiradical capacity
DPPH
maqui
murta
calafate
arrayán
Chilean strawberry
berries
functional foods
Mangifera indica
mango
UPLC
ESI-MS
polyphenols
xanthonoids
gallotannins
hydroxybenzophenones
mass spectrometry
antioxidant
antitumoral
corn silk
cumin
tamarind
aqueous extracts
form
postprandial glycemia
postprandial insulinemia
advanced glycation end products
anti-glycation
glycative stress
glyoxalase
methylglyoxal
cytokine
nutrients
food composition
African
Caribbean
macronutrients
energy
vitamins and minerals
wild Italian Prunus spinosa L. fruit
blackthorn
phenolic compounds
antimicrobial
ceramides
lipids
functional food
nutraceuticals
traditional food
Mediterranean diet
Nordic diet
overweight
obesity
cardiovascular disease
bioactive phytochemicals
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accès en ligne:ONIX_20210501_9783039433124_917
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ONIX_20210501_9783039433124_917

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