Cargando…

The Health Benefits of the Bioactive Compounds in Foods

Detalles Bibliográficos
Autores principales:	Jaime, Laura, Santoyo, Susana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913708/ https://www.ncbi.nlm.nih.gov/pubmed/33557012 http://dx.doi.org/10.3390/foods10020325

Ejemplares similares

Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits: Current Works and Future Challenges
por: Contreras, María del Mar, et al.
Publicado: (2020)

Bioactive Compounds, Health Benefits and Food Applications of Grape
por: Zhou, Dan-Dan, et al.
Publicado: (2022)

Phenolic Compounds in Food: Characterization and Health Benefits
por: Nardini, Mirella
Publicado: (2022)

The screening and prediction of functional/bioactive compounds in foods: Editorial; how to efficiently discover functional/bioactive compounds in foods?
por: Xie, Jingli
Publicado: (2022)

The Effect of Phytochemicals and Food Bioactive Compounds on Diabetes
por: Yagasaki, Kazumi, et al.
Publicado: (2022)

Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases
por: Teodoro, Anderson Junger
Publicado: (2019)

Dietary Bioactive Compounds and Health
por: Lee, Bonggi, et al.
Publicado: (2022)

Food Bioactive Compounds against Diseases of the 21st Century
por: Hsieh, Chia-Chien, et al.
Publicado: (2015)

Food Bioactive Compounds against Diseases of the 21st Century 2016
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2017)

Dietary Bioactive Compounds and Human Health and Disease
por: González, Sonia
Publicado: (2020)

Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible Utilization
por: Dueñas, Montserrat, et al.
Publicado: (2020)

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
por: Verni, Michela, et al.
Publicado: (2022)

Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects
por: Sorrenti, Valeria, et al.
Publicado: (2023)

Neuroprotection with Bioactive Compounds
por: del Río, Carmen, et al.
Publicado: (2023)

Advances in Research on Food Bioactive Molecules and Health
por: Ramadan, Mohamed Fawzy, et al.
Publicado: (2021)

Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products
por: Curiel, Jose Antonio
Publicado: (2021)

Beta-Glucan in Foods and Health Benefits
por: Aoe, Seiichiro
Publicado: (2021)

Antioxidant Compounds and Health Benefits of Citrus Fruits
por: Borghi, Sergio Marques, et al.
Publicado: (2023)

Bioactive Natural Matrices and Compounds
por: Ferreira, Isabel C. F. R., et al.
Publicado: (2014)

Bioactive Ingredients for Safe and Health-Promoting Functional Foods
por: Vanin, Fernanda Maria, et al.
Publicado: (2023)

Bioactive Compounds, Antioxidants, and Health Benefits of Sweet Potato Leaves
por: Nguyen, Hoang Chinh, et al.
Publicado: (2021)

Health Benefits Related to Tree Nut Consumption and Their Bioactive Compounds
por: Gervasi, Teresa, et al.
Publicado: (2021)

The Odyssey of Bioactive Compounds in Avocado (Persea americana) and Their Health Benefits
por: Bhuyan, Deep Jyoti, et al.
Publicado: (2019)

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes
por: Mueed, Abdul, et al.
Publicado: (2022)

Bioactive Components in Fermented Foods and Food By-Products
por: Verardo, Vito, et al.
Publicado: (2020)

Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds
por: Donsì, Francesco, et al.
Publicado: (2020)

“Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds”: Special Issue Editorial Overview
por: Gavahian, Mohsen, et al.
Publicado: (2023)

Editorial special issue food bioactive in human health and nutrition
por: Cozzolino, Daniel
Publicado: (2022)

Health Properties of Plant Bioactive Compounds: Immune, Antioxidant, and Metabolic Effects
por: Cruz-Chamorro, Ivan, et al.
Publicado: (2023)

Dietary Bioactive Compounds and Breast Cancer
por: Giménez-Bastida, Juan Antonio, et al.
Publicado: (2023)

Pomegranate Wastes Are Rich in Bioactive Compounds with Potential Benefit on Human Health
por: Marra, Federica, et al.
Publicado: (2022)

Bioactive compounds, nutritional profile and health benefits of colostrum: a review
por: Poonia, Amrita, et al.
Publicado: (2022)

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review
por: Zaky, Ahmed A., et al.
Publicado: (2022)

Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
por: Antequera, Teresa, et al.
Publicado: (2022)

Marine Microbial Diversity as Source of Bioactive Compounds
por: Shaaban, Khaled A.
Publicado: (2022)

Special Issue: Food Bioactive Peptides
por: Mora, Leticia, et al.
Publicado: (2022)

Environmental, Ecological and Food Resources in the Biodiversity Overview: Health Benefits
por: Durazzo, Alessandra, et al.
Publicado: (2021)

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
por: Samtiya, Mrinal, et al.
Publicado: (2021)

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits
por: Dantas, Thamires Lacerda, et al.
Publicado: (2021)

Potential Benefits of Jujube (Zizyphus Lotus L.) Bioactive Compounds for Nutrition and Health
por: Abdoul-Azize, Souleymane
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_3f662jtjniu9bf4rps9al8h1r4