Health-Promoting Effects of Traditional Foods
Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for...
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Year of Publication: | 2020 |
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Physical Description: | 1 electronic resource (168 p.) |
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Iriti, Marcello edt Health-Promoting Effects of Traditional Foods Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (168 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for all people, traditional dietary patterns are considered safe in terms of longevity, healthy ageing, and morbidity. Indeed, healthy diets have been associated with a reduced risk and incidence of chronic degenerative diseases including cardiovascular disease, type 2 diabetes, metabolic syndrome, certain types of cancers, and neurodegenerative disorders. In general, healthy dietary habits include a low consumption of refined sugars, red meat, and saturated fats, as well as a high intake of fruit, vegetables, legumes, low-fat dairy products, and healthy lipids (from seafood). As an example, the Mediterranean diet can be considered the archetype of a health-promoting lifestyle by virtue of the phytochemical diversity of its food components. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc Verbenaceae isoprenoids β-caryophyllene flavonoids anthocyanins antiradical capacity DPPH maqui murta calafate arrayán Chilean strawberry berries functional foods Mangifera indica mango UPLC ESI-MS polyphenols xanthonoids gallotannins hydroxybenzophenones mass spectrometry antioxidant antitumoral corn silk cumin tamarind aqueous extracts form postprandial glycemia postprandial insulinemia advanced glycation end products anti-glycation glycative stress glyoxalase methylglyoxal cytokine nutrients food composition African Caribbean macronutrients energy vitamins and minerals wild Italian Prunus spinosa L. fruit blackthorn phenolic compounds antimicrobial ceramides lipids functional food nutraceuticals traditional food Mediterranean diet Nordic diet overweight obesity cardiovascular disease bioactive phytochemicals 3-03943-312-1 3-03943-313-X Iriti, Marcello oth |
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English |
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Iriti, Marcello |
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Iriti, Marcello |
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Health-Promoting Effects of Traditional Foods |
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Health-Promoting Effects of Traditional Foods |
title_full |
Health-Promoting Effects of Traditional Foods |
title_fullStr |
Health-Promoting Effects of Traditional Foods |
title_full_unstemmed |
Health-Promoting Effects of Traditional Foods |
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Health-Promoting Effects of Traditional Foods |
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Health-Promoting Effects of Traditional Foods |
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health-promoting effects of traditional foods |
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MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
physical |
1 electronic resource (168 p.) |
isbn |
3-03943-312-1 3-03943-313-X |
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Not Illustrated |
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AT iritimarcello healthpromotingeffectsoftraditionalfoods |
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(CKB)5400000000043270 (oapen)https://directory.doabooks.org/handle/20.500.12854/69171 (EXLCZ)995400000000043270 |
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Health-Promoting Effects of Traditional Foods |
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