Functional Food and Health pdf epub mobi txt 電子書下載在線閱讀 2026

簡體網頁||繁體網頁

☆☆☆☆☆

出版者:

作者:Shibamoto, Takayuki (EDT)/ Kanazawa, Kazuki (EDT)/ Shahidi, Fereidon (EDT)/ Ho, Chi-Tang (EDT)

出品人:

頁數:536

译者:

出版時間:2008-9

價格:$ 220.35

裝幀:

isbn號碼:9780841269828

叢書系列:

圖書標籤:

功能性食品
健康
營養
食品科學
膳食
保健
健康飲食
食品與健康
預防醫學
營養學

下載連結在頁面底部

facebook linkedin mastodon messenger pinterest reddit telegram twitter viber vkontakte whatsapp 複製連結

想要找書就要到小哈圖書下載中心

qciss.net

立刻按 ctrl+D收藏本頁

你會得到大驚喜!!

具體描述

Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been conducted on food components associated with human health. Many symposiums on past research related to functional foods, such as antioxidants, have been held in various countries, including the US, Japan, and numerous European countries. This book based on the symposium "Functional Foods and Health" held in San Francisco on September 2006 includes a summary of past research, current research results, and future perspectives of functional foods. The symposium entitled "Functional Foods and Health" was held-at the Agricultural and Food Chemistry Division of the American Chemical Society, 232th National Meetings, San Francisco, California, September 10-14, 2006-to report current research results and perspectives of functional foods. The contributors were experts in the area of functional foods and were selected from many countries. The major countries were Canada, Japan, Spain, Taiwan, and the United States. This book provides valuable information containing overall reviews and perspectives on functional foods, the bioavailability and metabolism of plant and cereal constituents, natural antioxidants found in fruits and vegetables, carcinogenesis and anti-carcinogenesis of food constituents, and other miscellaneous food components associated with health effects. This book should be a useful research tool for a diverse range of scientists, including, biologist, biochemists, chemists, dietitians, food scientists, nutritionists, pharmacologists, and toxicologists as well as medical doctors, from academic institutions, governmental institutions, and private industries.

《Functional Food and Health》是一本深入淺齣的專著，旨在為讀者全麵瞭解食品功能性與健康之間的緊密聯係。書中通過係統化的內容探討瞭功能性食品的定義、作用以及它們在日常生活中的實際應用。作者以專業視角，詳細分析瞭不同類型功能性食品所提供的益處，從營養成分的科學解析到其對身體健康的促進作用進行全麵梳理。這本書不僅僅停留在理論層麵，還結閤最新的研究成果和實踐案例，幫助讀者更清晰地認識食品如何成為預防疾病、提升生活質量的重要工具。書中強調瞭功能性食品的多樣性，包括但不限於發酵食品、植物提取物、草藥及其加工後産品。這些食品通過獨特的化學成分和生物活性，能夠發揮特定的健康效應，如增強免疫力、改善代謝、促進心血管健康以及支持神經功能等。作者還深入探討瞭這些食品在不同年齡段、不同健康狀況下的應用前景，為讀者提供瞭有價值的參考依據。此外，《Functional Food and Health》不僅關注食品本身的成分和功效，還注重其與飲食習慣和生活方式的結閤。書中引用瞭大量實證研究數據，幫助讀者理解功能性食品在現代健康管理中的重要作用。這一係列內容使得這本書成為對讀者全麵瞭解食品健康價值、科學應用和未來趨勢的一套有力的工具。作者采用清晰易懂的語言，並結閤生動的實例，使復雜的健康概念變得更加直觀易 grasp。對於希望深入學習功能性飲食與整體健康關係的人來說，這本書提供瞭詳盡的指導和啓發，值得廣泛閱讀和應用。這部書不僅滿足瞭讀者對科學知識的追求，也為他們的日常生活帶來瞭切實可行的健康改善建議。總體而言，《Functional Food and Health》以其全麵、深入和實用的內容，為讀者打開瞭一扇瞭解食品與健康全麵結閤的新窗口。它不僅是一本書，更是一種科學的思維指南，幫助讀者在復雜多變的健康環境中做齣更明智的選擇。通過詳細的解析和實際應用案例，這本書為每一個關注健康生活方式的人提供瞭有力的支持和藉鑒。