Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less indust...

Descripción completa

Detalles Bibliográficos
Autores principales: Bortolini, Débora Gonçalves, Maciel, Giselle Maria, Fernandes, Isabela de Andrade Arruda, Pedro, Alessandra Cristina, Rubio, Fernanda Thaís Vieira, Branco, Ivanise Guiherme, Haminiuk, Charles Windson Isidoro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the Special Issue ‘Polyphenols in the development of functional foods and impact on health and nutrition in South and Central Americas’ by Cinthia Betim and Lilian Mariutti
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9513730/
https://www.ncbi.nlm.nih.gov/pubmed/36177108
http://dx.doi.org/10.1016/j.fochms.2022.100134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9513730/
https://www.ncbi.nlm.nih.gov/pubmed/36177108
http://dx.doi.org/10.1016/j.fochms.2022.100134

Ejemplares similares