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008			210809s2021 si | o |||| 0|eng d
020			_a9789811541483
024	7		_a10.1007/978-981-15-4148-3 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQK861 _b2021 EB
245	0	0	_aHandbook of Dietary Phytochemicals _cedited by Jianbo Xiao, Satyajit D. Sarker, Yoshinori Asakawa
250			_aFirst edition 2021
264		1	_aSingapore _bSpringer International Publishing _c2021
300			_a1 recurso en línea _b321 ilustraciones, 111 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aReference Module Biomedical and Life Sciences (SpringerNature-43744)
505	0		_aIntroduction of Phytonutrients -- Antioxidants in Diets and Food -- Dietary Flavonols and O-Glycosides -- Chemopreventive potential of flavones, flavonols, and their glycosides -- Flavonoid C-glycosides in diets -- Biflavonoids and oligomeric flavonoids from food -- Soy isoflavones -- Citrus Flavanones -- Chalcones in Diets -- Dietary Xanthones -- Prenylated Flavonoids in Food -- Anthocyanins in Food -- Carotenoids in food -- Dietary Triterpenoids -- Sesquiterpenes in Fresh Food -- Sesquiterpenes in Cereals and Spices -- Dietary monoterpenoids -- Dietary diterpenoids -- Tea Catechins -- Theaflavins, Thearubigins, and Theasinensins -- Stilbenoids in Grapes and Wine -- Chlorogenic, caffeic, ferulic acids and their derivatives in foods -- Caffeoylquinic Acids -- Coumaric and Cinnamic Acids in Food -- Dietary Ellagitannins -- Gallotannins in Food -- Vitamins from food -- Curcumin in Food -- Isothiocyanates in food -- Polysaccharides in Food -- Dietary Fibers -- Oligosaccharides in Food -- Unsaturated fatty acids -- Saponins in Food -- Dietary Phytoecdysteroids -- Alkaloids in Diet -- Dietary Coumarins -- Lignans in Diets -- Gingerols and Shogaols from Food -- Organosulfur Compounds in Food -- Ginsenosides in Diets -- Procyanidins in Food -- Pyrazines.in food -- Phenylpropanoids (Phenylpropenes) in Diets -- Polyynes in Food -- Starch.
520	3		_aThis book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9139245 _aFotoquímica
700	1		_aXiao, Jianbo. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aSarker, Satyajit D. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aAsakawa, Yoshinori. _eeditor literario _0(orcid)0000-0002-1847-412X _1https://orcid.org/0000-0002-1847-412X _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9789811541476
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-4148-3 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI