Titre : | FOOD PHYTATES, 1 |
Autre titre: | LES PHYTATES ALIMENTAIRES |
Auteurs : | N. RUKMA REDDY ; SHRIDHAR K. SATHE |
Type de document : | Livre |
Editeur : | LONDON : CRC PRESS LLC, 2002 |
ISBN/ISSN/EAN : | 978-1-56676-867-2 |
Format : | 258 P. |
Langues: | Anglais |
Concepts : |
ACIDE PHYTIQUE
CEREALE PHOSPHORE SEMENCE PHYTATE PLANTE TRANSGENIQUE ANTIOXYDANT CANCER PREVENTION DES MALADIES |
Résumé : | Food Phytates takes a new look at phytates, including their potential heaith benefits. lt includes the latest information on thé beneficial heath effects of phytates, the influence of phytates in disease prévention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading researchers discuss global estimates of phytate occurrence, distribution, content, and daily intake; biosynthesis; the genetics of synthesis and accumulation; phytase expression; stability of plant and microbial phytases; methods of analysis; in vitro and in vivo degradation; antioxidant effects; the use of phytate as an antioxidant in meats; phytate and mineral bioavailability; the role of phytate in cancer and disease prévention; and thé influence of processing technologies on phytate removal. Food Phytates sheds new light on phytates potential ability to lower blood glucose, reduce cholesterol and triacylgiycerols, and reduce the risks of cancer and heart disease. FEATURES - Provides an in-depth review of chemistry and biochemistry of phytates - Shows the phytate content of seeds, grains and food products, and daily intake with numerous tables and figures - Presents the latest research on food phytate effects on sérum cholesterol and triglycrides - Explores phytates role in thé prévention of cardiovascular disease and cancer - Discusses the potential use of phytates as antioxidants in foods - Covers the effects of various processing methods on phytate content |
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RES 10651 | Livre | Réserve | Disponible |