Health-Promoting Effects of Traditional Foods

• Otros Autores: Iriti, Marcello (Editor)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: Research & information: general; Biology, life sciences; Food & society; Verbenaceae; isoprenoids; β-caryophyllene; flavonoids; anthocyanins; antiradical capacity; DPPH; maqui; murta; calafate; arrayán; Chilean strawberry; berries; functional foods; Mangifera indica; mango; UPLC; ESI-MS; polyphenols; xanthonoids; gallotannins; hydroxybenzophenones; mass spectrometry; antioxidant; antitumoral; corn silk; cumin; tamarind; aqueous extracts; form; postprandial glycemia; postprandial insulinemia; advanced glycation end products; anti-glycation; glycative stress; glyoxalase; methylglyoxal; cytokine; nutrients; food composition; African; Caribbean; macronutrients; energy; vitamins and minerals; wild Italian Prunus spinosa L. fruit; blackthorn; phenolic compounds; antimicrobial; ceramides; lipids; functional food; nutraceuticals; traditional food; Mediterranean diet; Nordic diet; overweight; obesity; cardiovascular disease; bioactive phytochemicals
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for...