书目名称 | Chemistry of the Mediterranean Diet | 编辑 | Amélia Martins Delgado,Maria Daniel Vaz Almeida,Sa | 视频video | http://file.papertrans.cn/225/224883/224883.mp4 | 概述 | Describes the Mediterranean diet on a molecular level, outlining why it is so healthy from a chemical perspective.Contains appetizing photos of typical Mediterranean food and illustrations of chemical | 图书封面 |  | 描述 | 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 fo | 出版日期 | Book 2017 | 关键词 | Beneficial Health Effects of Mediterranean Food; Chemistry of Mediterranean Nutrition; Mediterranean N | 版次 | 1 | doi | https://doi.org/10.1007/978-3-319-29370-7 | isbn_softcover | 978-3-319-80554-2 | isbn_ebook | 978-3-319-29370-7 | copyright | Springer International Publishing Switzerland 2017 |
The information of publication is updating
|
|