Bioactive Foods in Promoting Health: Fruits and VegetablesRonald Ross Watson, Victor R Preedy While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving. This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.
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Bioactive Foods in Promoting Health: Fruits and Vegetables Ronald Ross Watson No preview available - 2010 |
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ac-aí adults Agricultural and Food American Journal anti antibacterial antioxidant antioxidant activity antioxidant capacity apigenin apoptosis associated bioactive bioavailability biological blood bone breadfruit calcium cancer cells carotenoids chemical cholesterol Clinical Nutrition compounds concentrations consumed decrease diabetes diet dietary fiber eating effects enzymes essential oils factors falcarinol fatty acids flavonoids Food Chemistry fruit and vegetable garlic glucose grape growth human increase induced inhibit inhibitors Journal of Agricultural Journal of Clinical Journal of Nutrition juice kiwifruit legumes levels lipid lutein lycopene mango Medicine metabolism mice Molecular Momordica charantia nitrate nutrients Nutrition obesity oral oxidative stress patients phenolic phytochemicals plant plasma polyacetylenes polyphenols pomegranate potential prevention promote prostate protein pulp quercetin rats reduced reported Research resveratrol rhubarb risk Science seeds serum soursop species spinach supplementation Table tion tissue tomato treatment tumor vege vegetable consumption vegetable intake vitamin vitro vivo weight