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001			394727
003			ES-MaUEC
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008			220713s2022 si | s |||| 0|eng d
020			_a9789811908729
024	7		_a10.1007/978-981-19-0872-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
245	1	0	_aNutritional Toxicology _cedited by Lishi Zhang
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (X, 384 páginas) _b1 illus
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_a1 Preface -- 2 Effects of Nutrients/nutrition on Toxicants/toxicity -- 3 Effects of Xenobiotics on Nutrition -- 4 Effects of Antinutritional Factors on the Digestibility, Bioavailability and Quality of Protein -- 5 Natural Toxicants Originating from Food/Diet -- 6 Food contaminants -- 7 Food additives -- 8 Food contact materials -- 9 Genetically modified food -- 10 Tolerable upper limits of nutrients -- 11 Risk assessment and Risk-benefit assessment -- 12 Nutrients/Nutrition and Drug Interaction -- 13 Phytochemicals and Health -- 14 Adverse Effects of Phytochemicals.
520			_aThis book provides a broad overview of the chemicals in food that have the potential to induce adverse health effects. Nutritional Toxicology is an interaction of nutrition, toxicology, biochemistry and food science, etc. Its main research scope involves the effects of nutrients on metabolisms of toxicants and their mechanisms, the interaction of the toxicants and contaminants originated from diet with nutrients and nutrition process, the adverse health outcome of nutrients excess, as well as methodology of research and related food and nutrition regulation process. Also the risk assessment of toxicants and contaminants in foods, and risk benefit assessment of nutrients (dietary supplementation) has become an emerging topic. This book provides novel and provocative insights into the fields of nutrition, food science and toxicology. It also offers a state-of-the-art report on recent discoveries concerning nutritional toxicology and where the field is going. It mainly focuses on advances made over the past 20 years. It will benefit graduate students, researchers and food and nutrition related regulation parties.
700	1		_aZhang, Lishi _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9789811908705
776	0	8	_iPrinted edition: _z9789811908712
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-0872-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c394727 _d394727