Carotenoids Volume 5: Nutrition and Health PDF Download

Author: George Britton
Publisher: Springer Science & Business Media
ISBN: 3764375019
Category : Science
Languages : en
Pages : 464

View

Book Description
The Carotenoids book series provides an introduction to the fundamental chemistry, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids. The use of carotenoids against diseases is discussed. This volume is to be used in conjunction with the Carotenoids book series and the Carotenoids Handbook.

Author: Sherry A. Tanumihardjo
Publisher: Springer Science & Business Media
ISBN: 1627032037
Category : Medical
Languages : en
Pages : 344

View

Book Description
Carotenoids and Human Health provides an introduction to food sources and metabolism. Written by experts in their fields and including the most up-to-date information, this volume serves as an in-depth guide to studies that have been performed in humans and observations that have been made in population level assessments. Special emphasis is given to associations with disease, as well as the importance of carotenoids internationally, specifically as a source of vitamin A for the world. Comprehensive and easy to use, Carotenoids and Human Health is a very useful resource for nutritionists, registered dieticians, medical students, and graduate students.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309069491
Category : Medical
Languages : en
Pages : 530

View

Book Description
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.

Author: George Britton
Publisher: Springer Science & Business Media
ISBN: 3764374993
Category : Science
Languages : en
Pages : 400

View

Book Description
The Carotenoids book series provides an introduction to the fundamental chemistry, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids. Part 1 discusses the fundamental properties on which the biological functions and effects of carotenoids depend. Part 2 describes important natural functions of carotenoids in all kinds of living organisms.

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128173149
Category : Technology & Engineering
Languages : en
Pages : 388

View

Book Description
Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects. Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products. - Covers carotenoids' properties in view of alternative sources (plant by-products, microalgae, etc.), recovery technologies and applications - Thoroughly explores mechanistic aspects, dietary intake and recommendations surrounding the health-promoting effects of carotenoids - Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability - Presents applications and case studies in the food industry

Author: George Britton
Publisher: Birkhauser
ISBN: 9780817629083
Category : Science
Languages : en
Pages : 328

View

Book Description
Carotenoids provides an introduction to the fundamental chemistry of these important compounds, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids.

Author: Manuel Rodríguez-Concepción
Publisher: Humana
ISBN: 9781493999514
Category : Science
Languages : en
Pages : 0

View

Book Description
This volume provides a comprehensive compilation of techniques and protocols used in plant and food carotenoid research. Chapters guide readers through seven major areas on core enzyme activities, analysis of carotenoid profiles, new imaging tools, synthesis and degradation dynamics, biotechnology, nutrition, and health. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Plant and Food Carotenoids: Methods and Protocols aims to be helpful to researchers of other disciplines that are impacted by carotenoids, including photosynthesis, biotechnology, food science, and nutrition.

Author: Masayoshi Yamaguchi
Publisher: Nova Science Publishers
ISBN: 9781628086225
Category : Carotenoids
Languages : en
Pages : 0

View

Book Description
Carotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. The 15 chapters in this book have been written to outline recent topical research.

Author: Fulgencio Saura-Calixto
Publisher: Royal Society of Chemistry
ISBN: 1788014472
Category : Medical
Languages : en
Pages : 398

View

Book Description
Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on non-extractable polyphenols and carotenoids that are present in the diet, this book will improve our knowledge of dietary intakes and physiological properties ensuring a better understanding of their potential health effects. With global appeal, this will be the first book dedicated to raising the profile of this important area. Summarising the current knowledge in the field, the book will direct further research for food chemists, scientists and nutritionists looking for new perspectives.

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323850537
Category : Technology & Engineering
Languages : en
Pages : 633

View

Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims