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020 _a9789811574702
024 7 _a10.1007/978-981-15-7470-2
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aSB401 .A4
_b2021 EB
245 0 0 _aAntioxidants in Vegetables and Nuts - Properties and Health Benefits
_cedited by Gulzar Ahmad Nayik, Amir Gull.
250 _aFirst edition 2020
264 1 _aSingapore
_bSpringer Singapore :
_bImprint: Springer
_c2020.
300 _a1 recurso en línea (XIX, 572 páginas)
_b60 ilustraciones, 22 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _atext file
_bPDF
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505 0 _aChapter 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.
520 3 _aThis 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.
988 _aSpringer_BiomedLife_dic2020
650 7 _2embne
_9672535
_aFrutos secos
650 7 _2embne
_9153725
_aAntioxidantes
700 1 _aNayik, Gulzar Ahmad
_eeditor literario
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aGull, Amir
_eeditor literario
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789811574696
776 0 8 _iPrinted edition:
_z9789811574719
776 0 8 _iPrinted edition:
_z9789811574726
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-7470-2
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b01/2021
_dz
_eIG
_zSI