Search results for: chemistry-of-the-mediterranean-diet

Chemistry of the Mediterranean Diet

Author : Amélia Martins Delgado
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Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.

Polyphenols and the Mediterranean Diet

Author : Manel Issaoui
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This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

Fruit Oils Chemistry and Functionality

Author : Mohamed Fawzy Ramadan
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Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.

Advances in Clinical Chemistry

Author : Gregory S. Makowski
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Advances in Clinical Chemistry, Volume 95, the latest installment in this internationally acclaimed series, contains chapters authored by world-renowned clinical laboratory scientists, physicians and research scientists. The serial discusses the latest and most up-to-date technologies related to the field of clinical chemistry, with this new release including sections on Advances in diagnostic microfluidics, Vascular and valvular calcification biomarkers, Long noncoding RNAs in cancer: From discovery to therapeutic targets, Exosomes of male reproduction, Tryptophan in health and disease, Biochemistry of blood platelet activation, and the beneficial role of plant oils in cardiovascular diseases.

Sicilian Street Foods and Chemistry

Author : Michele Barone
File Size : 24.95 MB
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Chemistry and Biochemistry of Food

Author : Jose Perez-Castineira
File Size : 30.35 MB
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This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Olives and Olive Oil as Functional Foods

Author : Apostolos Kiritsakis
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The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Journal Chemical Society London

Author : Chemical Society (Great Britain)
File Size : 67.15 MB
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Journal of the Chemical Society

Author : Chemical Society (Great Britain)
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"Titles of chemical papers in British and foreign journals" included in Quarterly journal, v. 1-12.

The Mediterranean Diet

Author : Victor R. Preedy
File Size : 33.53 MB
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The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more. Provides supportive evidence to embrace a holistic approach in understanding the Mediterranean diet, from the cell to the well-being of geographical populations Addresses concepts, overviews, components of the diet, and medical, health and nutritional aspects Contains coverage of emerging fields of diet science and important discoveries relating to diet and nutrition

Dietary Patterns Food Chemistry and Human Health

Author : Suresh D. Sharma
File Size : 52.89 MB
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This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Mini Reviews in Medicinal Chemistry

Author :
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Operational Organic Chemistry

Author : John W. Lehman
File Size : 50.24 MB
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Preface To the Instructor Acknowledgments Introduction Problem Solving in the Organic Chemistry Laboratory Scientific Methodology Organization of This Book A Guide to Success in the Organic Chemistry Lab Laboratory Safety Safety Standards Protecting Yourself Preventing Laboratory Accidents Reacting to Accidents: First Aid Reacting to Accidents: Fire Chemical Hazards Finding and Using Chemical Safety Information Chemistry and the Environment Disposal of Hazardous Wastes Green Chemistry Part I Mastering the Operations 1 The Effect of pH on a Food Preservative 2 Separating the Components of ldquo;Panacetinrdquo; 3 Identifying a Constituent of ldquo;Panacetinrdquo; 4 Synthesis of Salicylic Acid from Wintergreen Oil 5 Preparation of Synthetic Banana Oil 6 Separation of Petroleum Hydrocarbons 7 A Green Synthesis of Camphor 8 Identification of a Petroleum Hydrocarbon 9 Isolation and Isomerization of Lycopene from Tomato Paste 10 Isolation and Identification of the Major Constituent of Clove Oil 11 Identification of Unknown Ketones 12 The Optical Activity of -Pinene: A Chemical Mystery Part II Correlated Laboratory Experiments 13 Investigation of a Chemical Bond by Infrared Spectrometry 14 Properties of Common Functional Groups 15 Thin-Layer Chromatographic Analysis of Drug Components 16 Separation of an Alkane Clathrate 17 Isomers and Isomerization Reactions 18 Structures and Properties of Stereoisomers 19 Bridgehead Reactivity in an S N 1 Solvolysis Reaction 20 Reaction of Iodoethane with Sodium Saccharin, an Ambident Nucleophile 21 Dehydration of Methylcyclohexanols and the Evelyn Effect 22 Testing Markovnikovrsquo;s Rule 23 Stereochemistry of Bromine Addition totrans-Cinnamic Acid 24 A Green Synthesis of Adipic Acid 25 Preparation of Bromotriphenylmethane and the Trityl Free Radical 26 Chain-Growth Polymerization of Styrene and Methyl Methacrylate 27 Synthesis of Ethanol by Fermentation 28 Reaction of Butanols with Hydrobromic Acid 29 Borohydride Reduction of Vanillin to Vanillyl Alcohol 30 Synthesis of Triphenylmethanol and the TritylCarbocation 31 An Unexpected Reaction of 2,3-Dimethyl-2,3-butanediol 32 Identification.

Chemistry and Industry

Author :
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Chemistry Theoretical Practical and Analytical

Author : Sheridan Muspratt
File Size : 65.93 MB
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The Complete Mediterranean Diet

Author : Tommy Julius Ph D
File Size : 46.87 MB
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Thе tеrm "Mеdіtеrrаnеаn Dіеt" rеfеrѕ tо thе еаtіng dеѕіgnѕ run of thе mill оf ѕресіfіс dіѕtrісtѕ оf the Mеdіtеrrаnеаn іn thе еаrlу 1960ѕ. It іѕ сhаrасtеrіѕеd bу аn аbundаnсе оf рlаnt nоurіѕhmеntѕ ѕuсh аѕ vеgеtаblеѕ, nеw fruіtѕ, grаіnѕ, раѕtа, brеаd, рulѕеѕ, nutѕ аnd ѕееdѕ, and a hіgh lеvеl оf monounsaturated fаttу асіdѕ. Olіvе oil іѕ thе рrіnсіраl ѕоurсе оf fаt аnd mоdеrаtе аmоuntѕ оf fіѕh, роultrу, dаіrу рrоduсtѕ and еggѕ аrе dеvоurеd аlоng wіth ѕmаll аmоuntѕ оf rеd meat аnd wіnе. Thеrе hаѕ bееn a developing іntеrеѕt оvеr thе rесеnt many years іn thе rоlе оf thе Mеdіtеrrаnеаn Dіеt іn fоrеѕtаllіng thе dеvеlорmеnt оf сеrtаіn illnesses, еѕресіаllу саrdіоvаѕсulаr dіѕеаѕе and сеrtаіn fоrmѕ оf mаlіgnаnt growth. Althоugh a trаdіtіоnаl dіеt оf thе Mediterranean rеgіоn, іt hаѕ bееn earning іntеrеѕt thrоughоut thе wоrld аnd іtѕ rерutаtіоn іѕ рrеѕеntlу glоbаl. Aѕ a rеѕult, mоrе аnd mоrе іndіvіduаlѕ аrе intrigued іn thе mеdісаl advantages іt соnfеrѕ. Thе fіrѕt fіndіngѕ саmе frоm еріdеmіоlоgісаl ѕtudіеѕ, hоwеvеr tоdау thеrе аrе mаnу bіосhеmісаl аnd оthеr lаbоrаtоrу ѕtudіеѕ thаt соnfіrm these еріdеmіоlоgу fіndіngѕ. The grеаt рrоgrеѕѕ mаdе іn thе аrеаѕ оf nutrіtіоn, bіоѕсіеnсе, natural chemistry аnd сhеmіѕtrу оf nаturаl рrоduсtѕ during thе lаѕt a fеw dесаdеѕ hаѕ dеmоnѕtrаtеd thаt ѕоmе соmmоnlу еnсоuntеrеd fооd соnѕtіtuеntѕ hаvе hіthеrtо obscure hеаlth/рrоmоtіng аnd dіѕеаѕе/рrеvеntіvе рrореrtіеѕ. Fооd іѕ nоt juѕt a сulіnаrу thіng hоwеvеr mау аlѕо bе a hеаlth hеlр.

Proceedings of the VIIth International Postharvest Symposium

Author : Hassan Abdullah
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Medicinal Chemistry and Drug Discovery Nervous system agents

Author : Alfred Burger
File Size : 26.51 MB
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The Source Chemistry and Use of Food Products

Author : Edgar Henry Summerfield Bailey
File Size : 40.59 MB
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Environmental Toxicology and Chemistry

Author :
File Size : 64.77 MB
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