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Advances in food and nutrition research. Volume seventy one /
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutri...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Waltham, Massachusetts :
Academic Press,
2014.
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| Colección: | Advances in Food and Nutrition Research,
Volume 71 |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 020 | |a 9780128003688 |q (electronic bk.) | ||
| 020 | |a 0128003685 |q (electronic bk.) | ||
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| 082 | 0 | 4 | |a 664.001579 |2 23 |
| 245 | 0 | 0 | |a Advances in food and nutrition research. |n Volume seventy one / |c edited by Jeyakumar Henry ; Iris F.F. Benzie [and eleven others], contributors. |
| 264 | 1 | |a Waltham, Massachusetts : |b Academic Press, |c 2014. | |
| 264 | 4 | |c �2014 | |
| 300 | |a 1 online resource (180 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Advances in Food and Nutrition Research, |x 1043-4526 ; |v Volume 71 | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 14, 2014). | |
| 520 | |a Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. | ||
| 505 | 0 | |a Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Preface; Chapter One: Antioxidants in Food: Content, Measurement, Significance, Action, Cautions, Caveats, and Research Needs; 1. Introduction: Antioxidants in Food-Their Role and Importance; 1.1. Basic concepts of oxidation and the role of antioxidants; 1.2. Antioxidants: Types and action; 1.3. A closer look at ascorbic acid: A key antioxidant; 1.4. Human antioxidant defense and dietary influences; 2. Measuring ``Total Antioxidant Content� � of Food | |
| 505 | 8 | |a 2.1. Basic principles, notes on calibration, units, and confusion2.2. Limitations of the ``total antioxidant content� � approach: Cautions and caveats; 3. The FRAP Assay and Its Modified Form (FRASC) for Ascorbic Acid; 3.1. Basic principles; 3.2. The FRAP assay-Procedure in brief; 3.3. Application of the FRAP assay in food science; 3.4. A note on the ``nonuric acid FRAP value� � of blood plasma and its relevance to nutritional science; 3.5. The modified FRAP assay (FRASC) for total antioxidant and ascorbic acid measurement; 4. Why Is the Antioxidant Content of Food of Interest? | |
| 505 | 8 | |a 4.1. Basic concepts4.2. Antioxidants and health: The evidence and potential impact; 5. Antioxidants in Food: Enigmas and Evolutionary Aspects; 6. Mechanisms of Action: Redox Issues, Phytohormesis, and Colonic Microbiota; 6.1. Redox tone changes as a driving force for cytoprotection and the biological sense of restricted bioavailability of d ... ; 6.2. Colonic microflora and metabolism of food antioxidants: Moving into new territory of the microbiome; 7. The Story So Far; 8. Concluding Remarks and Research Needs; Acknowledgments; References | |
| 505 | 8 | |a Chapter Two: Micronutrient Status in Type 2 Diabetes: A Review1. Introduction; 2. Evidence-Based Review; 2.1. Micronutrient metabolism in diabetes mellitus; 2.1.1. Zinc; 2.1.2. Magnesium; 2.1.3. Chromium; 2.1.4. Copper; 2.1.5. Manganese; 2.1.6. Iron; 2.1.7. Selenium; 2.1.8. Vitamins (B-group, A, C, and E); 2.2. Micronutrient supplementation studies; 2.2.1. Zinc supplementation; 2.2.2. Magnesium supplementation; 2.2.3. Chromium supplementation; 2.2.4. Vanadium supplementation; 2.2.5. Selenium supplementation; 2.2.6. B-vitamin supplementation; 2.2.7. Other antioxidant supplementation studies | |
| 505 | 8 | |a 2.2.8. Synergistic effects of combined micronutrients3. Conclusions; Acknowledgments; References; Chapter Three: Sarcopenia and Nutrition; 1. Introduction; 2. Definition of Sarcopenia; 3. Mechanisms of Sarcopenia; 4. Diagnosing Sarcopenia; 4.1. EWGSOP criteria; 4.1.1. Muscle mass; 4.1.2. Muscle strength; 4.1.3. Physical performance; 4.2. IWGS criteria; 4.3. Defining cutoff values; 4.4. Comparison of sarcopenia defined by EWGSOP and IWGS; 4.5. Stages of sarcopenia; 4.6. Consensus statement by the Society of Sarcopenia, Cachexia and Wasting Disorders; 5. Sarcopenia and Dynapenia | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 700 | 1 | |a Henry, Jeyakumar. | |
| 700 | 1 | |a Benzie, Iris F. F. | |
| 776 | 0 | 8 | |i Print version: |t Advances in food and nutrition research. Volume seventy one. |d Waltham, Massachusetts : Academic Press, �2014 |h vii, 180 pages |k Advances in Food and Nutrition Research ; Volume 71 |x 1043-4526 |z 9780128002704 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128002704 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/10434526/71 |z Texto completo |