Food Factors for Health Promotion. [electronic resources]
- 作者: Yoshikawa,T.
- 出版: Basel : S. Karger 2009.
- 叢書名: Forum of Nutrition ,Vol.61
- 主題: Nutrition , Genetics , Preventive Medicine , Cell Biology , Metabolism , Oncology
- ISBN: 9783805590983 (ebk) 、 978-3-8055-9097-6
- URL:
點擊此處查看karger電子書
- 一般註:A concise overview 附醫2009年購入-Karger電子書
-
讀者標籤:
- 系統號: 000239564 | 機讀編目格式
館藏資訊
Food factors are considered to be critical for human health promotion and play an important role in the prevention of life-style related diseases. One of the major challenges in this context is to determine the multiple factors associated with the causes of these diseases, as well as to develop a method of detecting changes in the initial stage and to establish a diagnostic approach that can be used in prevention studies of food factors. This publication features chapters on genomics, proteomics, bioavailability and safety, antioxidants, life-style related diseases and on chemoprevention and cancer. Basic scientists with a focus on food factors, clinicians planning a prospective preventive study of food factors in life-style-related diseases, as well as company researchers studying health promotional effects of food or food ingredients will find a wealth of information in this book.
摘要註
Food factors are considered to be critical for human health promotion and play an important role in the prevention of life-style related diseases. One of the major challenges in this context is to determine the multiple factors associated with the causes of these diseases, as well as to develop a method of detecting changes in the initial stage and to establish a diagnostic approach that can be used in prevention studies of food factors.This publication features chapters on genomics, proteomics, bioavailability and safety, antioxidants, life-style related diseases and on chemoprevention and cancer. Basic scientists with a focus on food factors, clinicians planning a prospective preventive study of food factors in life-style-related diseases, as well as company researchers studying health promotional effects of food or food ingredients will find a wealth of information in this book