نتایج جستجو برای: bioactive components

تعداد نتایج: 417776  

2003
E. H. Jeffery

The discovery of bioactive components in foods is exciting, suggesting the possibility of improved public health through diet. Yet the content of bioactive components in plant food varies, making quality control and intake recommendations problematic. Variation in content of bioactive components in fruits and vegetables depends upon both genetics and environment, including growing conditions, h...

2012
Imtiaz A. Siddiqui Rohinton S. Tarapore Jean Christopher Chamcheu Hasan Mukhtar

The skin being the largest organ in the body accounts for the most common cancer in humans. Skin cancer is typically of three types, basal cell carcinoma (BCC), squamous cell carcinoma (SCC) and melanoma. Despite accounting for only 4% of all cases, melanoma is the most deadly skin cancer, resulting in over 79% of skin cancer related deaths [1, 2]. In the year 2011 in the United States melanoma...

2005
M. ANTON F. NAU

Hen egg plays a crucial role in the development of embryonic bird. It serves first as source of energy and nutriments of high digestibility and, second, protects embryonic bird against external aggressions. The unique structure of egg with yolk containing the embryo surrounded by albumen and shell as physical barriers is the first element of this protection. The second one consists in the pecul...

Journal: :iranian journal of public health 0
dd farhud m zarif yeganeh

the nutrients are able to interact with molecular mechanisms and modulate the physiological functions in the body. the nutri­tional genomics focuses on the interaction between bioactive food components and the genome, which includes nutrigenet­ics and nutrigenomics. the influence of nutrients on f genes expression is called nutrigenomics, while the heterogene­ous response of gene variants to nu...

A. Jebelli Javan, A. Nikmanesh, K. Keykhosravy, M. Amin Zare, M. Bayani, M. Parsaiemehr, M. Raeisi, S. Maftoon,

Background: White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated. Methods: Fresh mushrooms soaked in chilled citric acid soluti...

Journal: :Biotechnology in Animal Husbandry 2005

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