| 书目名称 | Nutrition, Food and Diet in Ageing and Longevity | | 编辑 | Suresh I. S. Rattan,Gurcharan Kaur | | 视频video | | | 概述 | Is a compilation of the emerging evidence and ideas linking nutrition, food, and diet.Highlights the significance of regional diets across different cultures and their impact on health in aging popula | | 丛书名称 | Healthy Ageing and Longevity | | 图书封面 |  | | 描述 | .This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. .The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to thei | | 出版日期 | Book 2021 | | 关键词 | Healthy Ageing; Lifestyle; Hormesis; Diet culture; Interventions; Micronutrients | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-83017-5 | | isbn_softcover | 978-3-030-83019-9 | | isbn_ebook | 978-3-030-83017-5Series ISSN 2199-9007 Series E-ISSN 2199-9015 | | issn_series | 2199-9007 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 16:36:04
