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Natural inflammatory molecules in fr...

Sharma, Ramesh Kumar.

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Natural inflammatory molecules in fruits and vegetables

Record Type:	Electronic resources : Monograph/item
Title/Author:	Natural inflammatory molecules in fruits and vegetables/ by Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana.
Author:	Sharma, Ramesh Kumar.
other author:	Coniglio, Maria Anna.
Published:	Cham :Springer International Publishing : : 2022.,
Description:	vi, 55 p. :ill., digital ;24 cm.
[NT 15003449]:	Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.
Contained By:	Springer Nature eBook
Subject:	Anti-inflammatory agents. -
Online resource:	https://doi.org/10.1007/978-3-030-88473-4
ISBN:	9783030884734

Natural inflammatory molecules in fruits and vegetables
Sharma, Ramesh Kumar.

Natural inflammatory molecules in fruits and vegetables[electronic resource] /by Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana. - Cham :Springer International Publishing :2022. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.

This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.

ISBN: 9783030884734

Standard No.: 10.1007/978-3-030-88473-4doiSubjects--Topical Terms:

658422
Anti-inflammatory agents.

LC Class. No.: RM405 / .S53 2022

Dewey Class. No.: 615.794

National Library of Medicine Call No.: QV 247

Natural inflammatory molecules in fruits and vegetables
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100 1 $a Sharma, Ramesh Kumar. $3 2194790
245 1 0 $a Natural inflammatory molecules in fruits and vegetables $h [electronic resource] / $c by Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Lagana.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a vi, 55 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods
505 0 $a Studies on the Correlation between Reactive Oxygen Species and Inflammation -- Studies on the Correlation between Reactive Nitrogen Species and Inflammation -- The Role of Lipids ad Proteins in Tissue Inflammation -- Analytical Detection of Inflammatory Molecules in Fruits and Vegetables -- Public Health Perspective on Enhanced Consumption of High-energy Foods.
520 $a This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.
650 0 $a Anti-inflammatory agents. $3 658422
650 0 $a Fruit. $3 523978
650 0 $a Vegetables. $3 818721
650 1 4 $a Food Science. $3 890841
650 2 4 $a Analytical Chemistry. $3 890839
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Public Health. $3 624351
700 1 $a Coniglio, Maria Anna. $3 3446082
700 1 $a Lagana, Pasqualina. $3 2156346
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 2071605
856 4 0 $u https://doi.org/10.1007/978-3-030-88473-4
950 $a Chemistry and Materials Science (SpringerNature-11644)