Titlebook: Analytical Methods in the Determination of Bioactive Compounds and Elements in Food; Magdalena Jeszka-Skowron,Agnieszka Zgo?a-Grze?kowi Bo

是他笨

迅速成長

https://doi.org/10.1007/978-1-4899-2186-4re, potential in nutrition, and a broad spectrum of biological functions for health benefits and therapeutic applications. The properties of lycopene β-carotene, astaxanthin, lutein, and zeaxanthin are discussed in detail. The content of carotenoids in food and their bioavailability are also discuss

Anal-Canal

https://doi.org/10.1007/978-3-319-43151-2xidation (autoxidation). In addition to the antioxidant role of vitamin E and protection against oxidative stress, the “non-antioxidant” functions of vitamin E, including cell signaling and antiproliferation, is also described. Tocopherols and tocotrienols are not the only compounds classified as to