國立高雄大學圖資館 |

Language: English

Back

Natural inflammatory molecules in fruits and vegetables

Record Type:	Electronic resources : Monograph/item
Title/Author:	Natural inflammatory molecules in fruits and vegetablesby Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana.
Author:	Sharma, Ramesh Kumar.
other author:	Coniglio, Maria Anna.
Published:	Cham :Springer International Publishing :2022.
Description:	vi, 55 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Anti-inflammatory agents.
Online resource:	https://doi.org/10.1007/978-3-030-88473-4
ISBN:	9783030884734$q(electronic bk.)

Natural inflammatory molecules in fruits and vegetables
Sharma, Ramesh Kumar.

Natural inflammatory molecules in fruits and vegetables[electronic resource] /by Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana. - Cham :Springer International Publishing :2022. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.

This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.

ISBN: 9783030884734$q(electronic bk.)

Standard No.: 10.1007/978-3-030-88473-4doiSubjects--Topical Terms:

229491
Anti-inflammatory agents.

LC Class. No.: RM405 / .S53 2022

Dewey Class. No.: 615.794

National Library of Medicine Call No.: QV 247

Natural inflammatory molecules in fruits and vegetables
LDR:02485nmm a2200349 a 4500 001 617587
003 DE-He213
005 20211129223424.0
006 m d
007 cr nn 008maaau
008 221025s2022 sz s 0 eng d
020 $a 9783030884734$q(electronic bk.)
020 $a 9783030884727$q(paper)
024 7 $a 10.1007/978-3-030-88473-4 $2 doi
035 $a 978-3-030-88473-4
040 $a GP $c GP
041 0 $a eng
050 4 $a RM405 $b .S53 2022
060 4 $a QV 247
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 615.794 $2 23
090 $a RM405 $b .S531 2022
100 1 $a Sharma, Ramesh Kumar. $3 747318
245 1 0 $a Natural inflammatory molecules in fruits and vegetables $h [electronic resource] / $c by Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a vi, 55 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods
505 0 $a Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.
520 $a This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.
650 0 $a Anti-inflammatory agents. $3 229491
650 0 $a Fruit. $3 301442
650 0 $a Vegetables. $3 539293
650 1 4 $a Food Science. $3 274110
650 2 4 $a Analytical Chemistry. $3 273936
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Public Health. $3 320661
700 1 $a Coniglio, Maria Anna. $3 863602
700 1 $a Lagana, Pasqualina. $3 726380
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 682860
856 4 0 $u https://doi.org/10.1007/978-3-030-88473-4
950 $a Chemistry and Materials Science (SpringerNature-11644)