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Functional foods, cardiovascular disease, and diabetes /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Pub.,
2004.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- The potential and limits of functional foods in preventing cardiovascular disease
- Assessing health claims for functional foods
- Diet and the prevention of coronary heart disease
- The role of fat-soluble nutrients and antioxidants in preventing heart disease
- Vitamin E and other antioxidants in the prevention of cardiovascular disease
- Iron intake and cardiovascular disease
- Diet and diabetes: prevention and control
- Nutritional risk factors in the development of type 1 and type 2 diabetes
- Flavonoids and cardiovascular disease
- Isoflavones and coronary heart disease
- Plant sterols and cholesterol reduction
- Garlic and cardiovascular disease
- Diet, oxidative stress and cardiovascular disease
- Dietary fat, pregnancy and the prevention of heart disease
- Developing polyunsaturated fatty acids as functional ingredients
- Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA)
- Developments in fat replacers
- Starch in food: diabetes and coronary heart disease
- The use of cereal beta-glucans to control diabetes and cardiovascular disease
- Grain legumes and the prevention of cardiovascular disease
- Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.