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Antioxidants in vegetables and nutsp...
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Gull, Amir.
Antioxidants in vegetables and nutsproperties and health benefits /
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Antioxidants in vegetables and nutsedited by Gulzar Ahmad Nayik, Amir Gull.
其他題名:
properties and health benefits /
其他作者:
Nayik, Gulzar Ahmad.
出版者:
Singapore :Springer Singapore :2020.
面頁冊數:
xix, 572 p. :ill. (some col.), digital ;24 cm.
Contained By:
Springer Nature eBook
標題:
AntioxidantsHealth aspects.
電子資源:
https://doi.org/10.1007/978-981-15-7470-2
ISBN:
9789811574702$q(electronic bk.)
Antioxidants in vegetables and nutsproperties and health benefits /
Antioxidants in vegetables and nuts
properties and health benefits /[electronic resource] :edited by Gulzar Ahmad Nayik, Amir Gull. - Singapore :Springer Singapore :2020. - xix, 572 p. :ill. (some col.), digital ;24 cm.
Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
ISBN: 9789811574702$q(electronic bk.)
Standard No.: 10.1007/978-981-15-7470-2doiSubjects--Topical Terms:
570556
Antioxidants
--Health aspects.
LC Class. No.: RM666.A555
Dewey Class. No.: 613.286
Antioxidants in vegetables and nutsproperties and health benefits /
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Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.
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This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
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