001443029 000__ 03654cam\a2200613\i\4500
001443029 001__ 1443029
001443029 003__ OCoLC
001443029 005__ 20230310003523.0
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001443029 019__ $$a1286950382$$a1287049617$$a1287074358$$a1294353970
001443029 020__ $$a9783030884734$$q(electronic bk.)
001443029 020__ $$a3030884732$$q(electronic bk.)
001443029 020__ $$z3030884724
001443029 020__ $$z9783030884727
001443029 0247_ $$a10.1007/978-3-030-88473-4$$2doi
001443029 035__ $$aSP(OCoLC)1287137167
001443029 040__ $$aEBLCP$$beng$$erda$$epn$$cEBLCP$$dYDX$$dGW5XE$$dYDXIT$$dOCLCF$$dOCLCO$$dDCT$$dOCLCQ$$dOCLCO$$dOCLCA$$dOCLCQ
001443029 049__ $$aISEA
001443029 050_4 $$aRM405$$b.S53 2022
001443029 08204 $$a615.7/94$$223
001443029 1001_ $$aSharma, Ramesh Kumar,$$eauthor.
001443029 24510 $$aNatural inflammatory molecules in fruits and vegetables /$$cRamesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Laganà.
001443029 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2022]
001443029 300__ $$a1 online resource (59 pages)
001443029 336__ $$atext$$btxt$$2rdacontent
001443029 337__ $$acomputer$$bc$$2rdamedia
001443029 338__ $$aonline resource$$bcr$$2rdacarrier
001443029 347__ $$atext file
001443029 347__ $$bPDF
001443029 4901_ $$aSpringerBriefs in molecular science, Chemistry of foods
001443029 504__ $$aIncludes bibliographical references.
001443029 5050_ $$aStudies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.
001443029 506__ $$aAccess limited to authorized users.
001443029 520__ $$aThis book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.
001443029 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed December 20, 2021).
001443029 650_0 $$aAnti-inflammatory agents.
001443029 650_0 $$aFruit.
001443029 650_0 $$aVegetables.
001443029 650_6 $$aAntiinflammatoires.
001443029 650_6 $$aFruits.
001443029 650_6 $$aLégumes.
001443029 655_0 $$aElectronic books.
001443029 7001_ $$aConiglio, M. A.$$q(Maria Anna),$$eauthor.
001443029 7001_ $$aLaganà, Pasqualina,$$eauthor.
001443029 77608 $$iPrint version:$$aSharma, Ramesh Kumar.$$tNatural Inflammatory Molecules in Fruits and Vegetables.$$dCham : Springer International Publishing AG, ©2022$$z9783030884727
001443029 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
001443029 852__ $$bebk
001443029 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-88473-4$$zOnline Access$$91397441.1
001443029 909CO $$ooai:library.usi.edu:1443029$$pGLOBAL_SET
001443029 980__ $$aBIB
001443029 980__ $$aEBOOK
001443029 982__ $$aEbook
001443029 983__ $$aOnline
001443029 994__ $$a92$$bISE