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Functional foods, cardiovascular dis...

Arnoldi, A.

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Functional foods, cardiovascular disease, and diabetes

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Functional foods, cardiovascular disease, and diabetes/ edited by A. Arnoldi.
其他作者:	Arnoldi, A.
出版者:	Boca Raton, FL :CRC Press ; : 2004.,
面頁冊數:	xvi, 488 p. :ill. ;24 cm.
內容註:	The potential and limits of functional foods in preventing cardiovascular disease -- Assessing health claims for functional foods -- Diet and the prevention of coronary heart disease -- The role of fat-soluble nutrients and antioxidants in preventing heart disease -- Vitamin E and other antioxidants in the prevention of cardiovascular disease -- Iron intake and cardiovascular disease -- Diet and diabetes: prevention and control -- Nutritional risk factors in the development of type 1 and type 2 diabetes -- Flavonoids and cardiovascular disease -- Isoflavones and coronary heart disease -- Plant sterols and cholesterol reduction -- Garlic and cardiovascular disease -- Diet, oxidative stress and cardiovascular disease -- Dietary fat, pregnancy and the prevention of heart disease -- Developing polyunsaturated fatty acids as functional ingredients -- Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA) -- Developments in fat replacers -- Starch in food: diabetes and coronary heart disease -- The use of cereal beta-glucans to control diabetes and cardiovascular disease -- Grain legumes and the prevention of cardiovascular disease -- Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.
標題:	Cardiovascular system - Diseases -
電子資源:	http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=130314An electronic book accessible through the World Wide Web; click for information
ISBN:	1855739496 (electronic bk.)

Functional foods, cardiovascular disease, and diabetes
Functional foods, cardiovascular disease, and diabetes[electronic resource] /edited by A. Arnoldi. - Boca Raton, FL :CRC Press ;2004. - xvi, 488 p. :ill. ;24 cm.

Includes bibliographical references and index.

The potential and limits of functional foods in preventing cardiovascular disease -- Assessing health claims for functional foods -- Diet and the prevention of coronary heart disease -- The role of fat-soluble nutrients and antioxidants in preventing heart disease -- Vitamin E and other antioxidants in the prevention of cardiovascular disease -- Iron intake and cardiovascular disease -- Diet and diabetes: prevention and control -- Nutritional risk factors in the development of type 1 and type 2 diabetes -- Flavonoids and cardiovascular disease -- Isoflavones and coronary heart disease -- Plant sterols and cholesterol reduction -- Garlic and cardiovascular disease -- Diet, oxidative stress and cardiovascular disease -- Dietary fat, pregnancy and the prevention of heart disease -- Developing polyunsaturated fatty acids as functional ingredients -- Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA) -- Developments in fat replacers -- Starch in food: diabetes and coronary heart disease -- The use of cereal beta-glucans to control diabetes and cardiovascular disease -- Grain legumes and the prevention of cardiovascular disease -- Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.

Electronic reproduction.
Boulder, Colo. :
NetLibrary,
2005.

Available via World Wide Web.

ISBN: 1855739496 (electronic bk.)Subjects--Topical Terms:

842857
Cardiovascular system
--DiseasesIndex Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: QP144.F85 / F86 2004eb

Dewey Class. No.: 613.2

National Library of Medicine Call No.: 2005 F-490

Functional foods, cardiovascular disease, and diabetes
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300 $a xvi, 488 p. : $b ill. ; $c 24 cm.
504 $a Includes bibliographical references and index.
505 2 $a The potential and limits of functional foods in preventing cardiovascular disease -- Assessing health claims for functional foods -- Diet and the prevention of coronary heart disease -- The role of fat-soluble nutrients and antioxidants in preventing heart disease -- Vitamin E and other antioxidants in the prevention of cardiovascular disease -- Iron intake and cardiovascular disease -- Diet and diabetes: prevention and control -- Nutritional risk factors in the development of type 1 and type 2 diabetes -- Flavonoids and cardiovascular disease -- Isoflavones and coronary heart disease -- Plant sterols and cholesterol reduction -- Garlic and cardiovascular disease -- Diet, oxidative stress and cardiovascular disease -- Dietary fat, pregnancy and the prevention of heart disease -- Developing polyunsaturated fatty acids as functional ingredients -- Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA) -- Developments in fat replacers -- Starch in food: diabetes and coronary heart disease -- The use of cereal beta-glucans to control diabetes and cardiovascular disease -- Grain legumes and the prevention of cardiovascular disease -- Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.
533 $a Electronic reproduction. $b Boulder, Colo. : $c NetLibrary, $d 2005. $n Available via World Wide Web. $n Access may be limited to NetLibrary affiliated libraries.
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