Antioxidant Properties of Spices, Herbs and Other Sources

• Κύριος συγγραφέας: Charles, Denys J. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2013.
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Health promotion.; Plant biochemistry.; Food Science.; Health Promotion and Disease Prevention.; Plant Biochemistry.

Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impai...