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FLAVONOIDE |
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Une partie des flavonoïdes du thé vert, les catéchines, est oxydée en théarubigines et une partie de celles du thé noir en théa-flavines. Le risque de maladies cardiovasculaires, d'hypertension, de syndrome métabolique et de déclin cognitif dimi[...]Livre
Advances in the flavonoid field have been nothing short 0f spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processor[...]Livre
Providing a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and[...]Livre
"The dictionary of Food Compounds with CD-ROM : Additives, Flavors, and Ingredients provides comprehensive information on 30, 000 compounds found in food"Livre
Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on heatthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in hel[...]Livre
Functional foods and nutraceuticals have become hot topics with an increasing number of books, college courses, and meetings devoted to this area of interest. Foods can be regarded as functional if they can be satisfactorily demonstrated to cont[...]Livre
Premier chapitre : rappel de données générales sur l'oxydation et les antioxydants Deuxième chapitre : classification chimique des phytonutriments bioactifs Troisième chapitre : teneurs des plantes en phytonutriments bioactifs, quantités con[...]Livre
- Premier chapitre : rappel de données générales sur l'oxydation et les antioxydants - Deuxième chapitre : classification chimique des phytonutriments bioactifs - Troisième chapitre : teneurs des plantes en phytonutriments bioactifs, quantités[...]Livre
Building upon the success of the bestselling first volume. Functional Foods: Biochemical and Processing Aspects, Volume 2 explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development [...]Livre
This totally revised and updated reference presents the most recent research on the biochemical physiological, and clinical aspects ofantioxidant moleculesexploring the metabolism, efficacy, and current therapeutic applications of vitamins, car[...]Livre
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. Organized by compound class, Methods of Analysis for Functional Foods and Nutra[...]Livre
The genus Thymus comprises around 350 species of perennial aromatic herbs and subshrubs native to Europe and North Africa. Various species of thyme are used as ornamentals, condiments and sources of essential oil. In addition to its traditional [...]Thèse-Mémoire
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Provides over 100 tables withconcise information on nutraceutical sources and functional properties. Includes over 100 figures presenting nutraceutical molecular design, metabolic pathways, and function. Offers nearly 3,000 literature citations [...]Livre
This book provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. Our objective was to assemble in one volume the large amount of info[...]