Polyphenolics -

Polyphenolics

Food Sources, Biochemistry & Health Benefits

Patricia Clark (Herausgeber)

Buch | Softcover
132 Seiten
2017
Nova Science Publishers Inc (Verlag)
978-1-5361-0709-8 (ISBN)
139,85 inkl. MwSt
Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants. These compounds are responsible for pigmentation and plants defense of pathogens agents. Its molecular structure includes phenolic hydroxyl groups and aromatic rings. Polyphenols are increasingly studied because of the benefits to human health, introducing the ability to eliminate free radicals generated by oxidation, reducing risk of cancer, anti-aging, anti-diabetic, among others. This book provides new research on food sources of polyphenolic compounds, and their biochemistry and health benefits.

For Complete Table of Contents, please visit our website at: https://www.novapublishers.com/catalog/product_info.php?products_id=60654

Erscheinungsdatum
Verlagsort New York
Sprache englisch
Maße 155 x 230 mm
Gewicht 418 g
Themenwelt Naturwissenschaften Biologie Biochemie
Technik Lebensmitteltechnologie
ISBN-10 1-5361-0709-3 / 1536107093
ISBN-13 978-1-5361-0709-8 / 9781536107098
Zustand Neuware
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