Antioxidant Properties of Spices, Herbs and Other Sources

Antioxidant Properties of Spices, Herbs and Other Sources

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...

Full description

Bibliographic Details
Main Author: Charles, Denys J. (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2013.
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Health promotion.
Plant biochemistry.
Food Science.
Health Promotion and Disease Prevention.
Plant Biochemistry.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

Similar Items