Antioxidants in Vegetables and Nuts - Properties and Health Benefits
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases...
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| Other Authors: | , |
| Language: | English |
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Singapore :
Springer Singapore : Imprint: Springer,
2020.
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| Edition: | 1st ed. 2020. |
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| Online Access: | https://doi.org/10.1007/978-981-15-7470-2 |
Table of Contents:
- Chapter 1. Pea
- Chapter 2. Lotus (Nelumbo nucifera Gaertn)
- Chapter 3. Beetroot
- Chapter 4. Lemongrass
- Chapter 5. Pumpkin
- Chapter 6. Tinda (Praecitrullus fistulosus)
- Chapter 7. Turnip
- Chapter 8. Spinach
- Chapter 9. Bitter Gourd
- Chapter 10. Tomato (Solanum Lycopersicon)
- Chapter 11. Radish
- Chapter 12. Dandelion (Taraxacum officinale)
- Chapter 13. Drum stick (Moringa Oleifera)
- Chapter 14. Mushroom
- Chapter 15. Yam
- Chapter 16. Leek (Allium ampeloprasum L.)
- Chapter 17. Cucumber (Cucumis sativus L.)
- Chapter 18. Taro (Colocasia esculenta)
- Chapter 19. Cocunut
- Chapter 20. Walnut
- Chapter 21. Almond
- Chapter 22. Water chestnut (Trapanatans)
- Chapter 23. Horse Chestnut
- Chapter 24. Sweet Chestnut
- Chapter 25. Pistachio
- Chapter 26. Peanut
- Chapter 27. Raisin
- Chapter 28. Cashew Nut (Anacardium occidentale)
- Chapter 29. Hazelnut.