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Natural inflammatory molecules in fruits and vegetables

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Natural inflammatory molecules in fruits and vegetablesby Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana.
作者:	Sharma, Ramesh Kumar.
其他作者:	Coniglio, Maria Anna.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	vi, 55 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Anti-inflammatory agents.
電子資源:	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

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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.
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700 1 $a Lagana, Pasqualina. $3 726380
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