Natural Inflammatory Molecules in Fruits and Vegetables
This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.
Studies on the Correlation between Reactive Oxygen Species and Inflammation
Studies on the Correlation between Reactive Nitrogen Species and Inflammation
The Role of Lipids ad Proteins in Tissue Inflammation
Analytical Detection of Inflammatory Molecules in Fruits and Vegetables
Public Health Perspective on Enhanced Consumption of High-energy Foods.
Sharma, Ramesh Kumar
Coniglio, Maria Anna
Laganà, Pasqualina
| ISBN | 978-3-030-88472-7 |
|---|---|
| Article number | 9783030884727 |
| Media type | Book |
| Edition number | 1st ed. 2022 |
| Copyright year | 2021 |
| Publisher | Springer, Berlin |
| Length | VI, 55 pages |
| Illustrations | VI, 55 p. 9 illus., 3 illus. in color. |
| Language | English |
