2013_14
Guia docent 
Facultat de Química
A A 
català 
Nutrició i Metabolisme (2012)
 Assignatures
  POLIFENOLS I NUTRICIÓ
   Fonts d'informació
Bàsica
  • Food Phenolics: Sources, Chemistry, Effects, Applications. F. Shahidi, M. Naczk. Technomic, 1995
  • Antioxidants in disease mechanisms and therapy. Ed: H. Sies. Academic Press, 1997
  • Free radical damage and its control.Eds. C. A. Rice-Evans, R. H. Burdon. Elsevier 1994
  • Handbook of antioxidants.Eds:E. Cadenas, L. Packer. Marcel Dekker, 1996
  • Phytochemicals mechanisms of action. Eds: M.S. Meskin, W.R. Bidlack, A.J. Davies, D.S. Lewis, R.K. Randolph. CRC Press 2003
  • Nutrigenomics and proteomics in health and disease: food factors and gene interactions. Eds. Y. Mine, K. Miyashita, F. Shahidi.Wiley-Blackwell, 2009
  • Phytochemicals in health and disease. Eds: Y. Bao, R. Fenwich. Marcel Deccker, 2004
  • Flavonoids in health and disease. Eds: C. Rice-Evans, L. Packer. Marcel Dekker, 2003
  • Biochemical Basis for Functional Ingredient Design from Fruits. J. K. Jacob et al. Annu. Rev. Food Sci. Technol. 3:79–104, 2012

  • Bioactive compounds with effects on inflammation markers in humans. F. Troncon et al. International Journal of Food Sciences and Nutrition, 2012

  • Phenolic Compounds in CerealGrains and Their Health Benefits. L. Dykes, L.W. Rooney. Cereal Foods World 52, 105-111, 2007

  • http://www.nal.usda.gov/fnic/foodcomp

  • http://www.phenol-explorer.eu/

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