Virtual food components: functional food effects expressed as food components
نویسندگان
چکیده
منابع مشابه
Food components with anticaries activity.
Caries is the most common oral infectious disease in the world. Its development is influenced also by diet components that interfere with pathogen mutans group Streptococci (MGS) activity. A very active research to identify functional foods and their components that are generally recognised as safe has been ongoing, with the aim of developing alternative approaches, to the use of synthetic chlo...
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The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic was examined. The treatments were consumed immediately following raw garlic consumption for breath measurements, or were blended with garlic prior to headspace measurements. Measurements were done using a selected ion f...
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The human gut is populated by an array of bacterial species, which develop important metabolic and immune functions, with a marked effect on the nutritional and health status of the host. Dietary component also play beneficial roles beyond basic nutrition, leading to the development of the functional food concept and nutraceuticals. Prebiotics, polyunsaturated fatty acids (PUFAs) and phytochemi...
متن کاملFunctional Food Components: A Role for Mineral Nutrients?
Better Crops/Vol. 84 (2000, No. 2) Functional foods are defined as foods that contain bio-active ingredients thought to enhance health and fitness. The active ingredients are phytochemicals, such as lycopene in tomatoes, allicin in garlic, or isoflavones in soybeans (Table 1). These phytochemicals, also called “nutraceuticals”, may be extracted and consumed as supplements, or may have therapeut...
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ژورنال
عنوان ژورنال: European Journal of Clinical Nutrition
سال: 2004
ISSN: 0954-3007,1476-5640
DOI: 10.1038/sj.ejcn.1601769