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Antioxidants in vegetables and nuts ...

Nayik, Gulzar Ahmad.

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Antioxidants in vegetables and nuts = properties and health benefits /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Antioxidants in vegetables and nuts/ edited by Gulzar Ahmad Nayik, Amir Gull.
Reminder of title:	properties and health benefits /
other author:	Nayik, Gulzar Ahmad.
Published:	Singapore :Springer Singapore : : 2020.,
Description:	xix, 572 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.
Contained By:	Springer Nature eBook
Subject:	Antioxidants - Health aspects. -
Online resource:	https://doi.org/10.1007/978-981-15-7470-2
ISBN:	9789811574702

Antioxidants in vegetables and nuts = properties and health benefits /
Antioxidants in vegetables and nutsproperties and health benefits /[electronic resource] :edited by Gulzar Ahmad Nayik, Amir Gull. - Singapore :Springer Singapore :2020. - xix, 572 p. :ill. (some col.), digital ;24 cm.

Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.

ISBN: 9789811574702

Standard No.: 10.1007/978-981-15-7470-2doiSubjects--Topical Terms:

754401
Antioxidants
--Health aspects.

LC Class. No.: RM666.A555

Dewey Class. No.: 613.286

Antioxidants in vegetables and nuts = properties and health benefits /
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245 0 0 $a Antioxidants in vegetables and nuts $h [electronic resource] : $b properties and health benefits / $c edited by Gulzar Ahmad Nayik, Amir Gull.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a xix, 572 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.
520 $a This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
650 0 $a Antioxidants $x Health aspects. $3 754401
650 0 $a Biomedical engineering. $3 535387
650 0 $a Diet therapy. $3 793570
650 0 $a Nutrition. $3 517777
650 0 $a Food $x Biotechnology. $3 695811
650 1 4 $a Biomedical Engineering/Biotechnology. $3 2162071
650 2 4 $a Clinical Nutrition. $3 1002269
650 2 4 $a Food Science. $3 890841
700 1 $a Nayik, Gulzar Ahmad. $3 3527422
700 1 $a Gull, Amir. $3 3527423
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-15-7470-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)