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Natural inflammatory molecules in fruits and vegetables / Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Laganà.

9783030884734 (electronic bk.)
3030884732 (electronic bk.)
3030884724
9783030884727

Cham, Switzerland : Springer, [2022]

English

1 online resource (59 pages)

10.1007/978-3-030-88473-4 doi

RM405 .S53 2022

615.7/94

This 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.

Includes bibliographical references.

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Online resource; title from PDF title page (SpringerLink, viewed December 20, 2021).

SpringerBriefs in molecular science. Chemistry of foods.

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