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An Evidence-based Approach to Phytochemicals and Other Dietary Factors

An Evidence-based Approach to Phytochemicals and Other Dietary Factors

9783131418425
377,95 zł
340,15 zł Zniżka 37,80 zł Brutto
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Opis

Now in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more.

Special features::

  • All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors
  • Logically structured for quick access to information:: begins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more
  • Summaries at the end of each chapter for rapid review
  • Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date
  • The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book, but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms
Szczegóły produktu
Georg Thieme
53280
9783131418425
9783131418425

Opis

Rok wydania
2012
Numer wydania
2
Oprawa
twarda
Liczba stron
368
Wymiary (mm)
170.18 x 240.03
Waga (g)
907
  • 1 Fruits and Vegetables
    2 Cruciferous Vegetables
    3 Legumes
    4 Nuts
    5 Whole Grains
    6 Coffee
    7 Tea
    8 Carotenoids
    9 Chlorophyll and Chlorophyllin
    10 Curcumin
    11 Flavonoids
    12 Soy Isoflavones
    13 Isothiocyanates
    14 Indole-3-Carbinol
    15 Lignans
    16 Fiber
    17 Organosulfur Compounds from Garlic
    18 Phytosterols
    19 Resveratrol
    20 Essentail Fatty Acids (Omega-3 and Omega-6)
    21 Choline
    22 Coenzyme Q10
    23 L-Carnitine
    24 Lipoic Acid
    Appendix 1 Glycemic Index and Glycemic Load
    Appendix 2 Quick Reference to Diseases
    Appendix 3 Drug Interactions
    Appendix 4 Nutrient Interactions
    Appendix 5 Quick Reference to Foods Rich in Phytochemicals or Other Dietary Factors
    Appendix 6 Glossary

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