Kapak Resmi

Health Properties of Plant Bioactive Compounds: Immune, Antioxidant and Metabolic Effects

The World Health Organization recommends the consumption of plant foods instead of animal-origin foods due to their high levels of saturated fat and cholesterol. Consumption of plant products has led to research on the beneficial properties of their components beyond basic nutrients. Vegetable-deriv...

Ful tanımlama

Kaydedildi:
Materyal Türü: Online
Dil:İngilizce
Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2023
Konular:
hypercholesterolemia
gene expression
HMGCR
PCSK9
PPARα
enzymatic activity
molecular docking
statin
monacolin
breu branco
seed storage proteins
peptides
anti-inflammatory
antioxidant
trypsin inhibitors
quinoa
amaranth
buckwheat
in vitro gastro-intestinal digestion
natural products
Brazilian species
essential oil
applications
phytosterols
neurodegeneration
Alzheimer’s disease
blood brain barrier
obesity
oxidative stress
dyslipidemia
diabetes
enzyme-assisted extraction
plant material
phenolic compounds
oligosaccharides
prebiotic
nanocellulose
nanofibers
fermentation
sustainability
cancer
drug delivery
oral mucositis
treatment
lupin
protein hydrolysates
anxiety
ApoE−/−
functional foods
peptidomics
rosemary extract
collagen type I
unfolded protein response
autophagy
proteasome
skin fibroblasts
apoptosis
osteogenesis imperfecta
asthma
methyl p-coumarate
Th2 cytokines
eosinophil
NF-κB
Castanea sativa shells
Subcritical Water Extraction (SWE)
antimicrobial activity
goji berries
pro-healthy effects
phenolics
biological properties
functional ingredients
in vitro cultures
Ruta montana
coumarins
alkaloids
antibiofilm formation
antibacterial activity
antioxidant activity
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online Erişim:ONIX_20230808_9783036580135_32
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