By Jeya Henry
Advances in meals and food Research acknowledges the necessary dating among the nutrition and dietary sciences and brings jointly amazing and accomplished experiences that spotlight this courting. Contributions element medical advancements within the large parts of nutrition technological know-how and nutrients and are meant to supply these in academia and with the most recent info on rising study in those always evolving sciences.
*The newest vital details for nutrients scientists and nutritionists *Peer-reviewed articles by means of a panel of revered scientists *The go-to sequence when you consider that 1948
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American Journal of Clinical Nutrition, 84, 95–135. Halvorsen, B. , Myhrstad, M. , Remberg, S. , et al. (2002). A systematic screening of total antioxidants in dietary plants. Journal of Nutrition, 132, 461–471. F. Benzie and Siu-Wai Choi Han, K. , Wong, W. , & Benzie, I. F. F. (2011). Genoprotective effects of green tea (Camellia sinensis) in human subjects: Results of a controlled supplementation trial. British Journal of Nutrition, 105(2), 171–179. , Wareham, N. , Bingham, S. , et al. (2008).
Gil-Salido, A. , AcostaSilva, A. , Meza-Cueto, C. , et al. (2013). Effect of maturity and harvest season on antioxidant activity, phenolic compounds and ascorbic acid of Morinda citrifolia L. (noni) grown in Mexico. African Journal of Biotechnology, 12(29), 4623–4629. Jeurnink, S. , Buchner, F. , Siersema, P. , Boshuizen, H. , Numans, M. , et al. (2012). Variety in vegetable and fruit consumption and the risk of gastric and esophageal cancer in the European Prospective Investigation into Cancer and Nutrition.
Garcia-Parrilla, M. C. (2005). Antioxidant capacity of plasma after red wine intake in human volunteers. Journal of Agriculture and Food Chemistry, 53, 5024–5029. , et al. (2008). Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. Journal of Agriculture and Food Chemistry, 56(18), 8601–8608. Frei, B. (2004). Efficacy of dietary antioxidants to prevent oxidative damage and inhibit chronic disease. Journal of Nutrition, 134, 3196S–3198S.