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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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Matèries:	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
Accés en línia:	ONIX_20210501_9783039433124_917
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Health-Promoting Effects of Traditional Foods

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