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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/12/2014 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
CARVALHO, L. M. J. de; SMIDERLE, L. de A. S. M.; RIBEIRO, E. M. G.; ORTIZ, G. D.; GOMES, P. B.; CARVALHO, J. L. V. de. |
Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; LARA DE AZEVEDO SARMET MOREIRA SMIDERLE, UFRJ; EDIANE MARIA GOMES RIBEIRO, UFRJ; GISELA DELLAMORA ORTIZ, UFRJ; PATRÍCIA BARROS GOMES, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
Título: |
Food sources: production and health benefits of carotenoids. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: YAMAGUCHI, M. (Ed.). Carotenoids: food sources, production and health benefits. New York: Nova Science Publishers, 2013. cap. 2. |
Páginas: |
p. 35-48 |
Série: |
(Nutrition and diet research porgress). |
ISBN: |
978-1-62808-622-5 |
Idioma: |
Inglês |
Conteúdo: |
Carotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. |
Palavras-Chave: |
Carotenóides; Food. |
Thesagro: |
Alimento; Carotenóide; Pigmento. |
Thesaurus NAL: |
carotenoids; Pigments. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 01531naa a2200301 a 4500 001 2001341 005 2016-02-22 008 2013 bl uuuu u00u1 u #d 020 $a978-1-62808-622-5 100 1 $aCARVALHO, L. M. J. de 245 $aFood sources$bproduction and health benefits of carotenoids. 260 $c2013 300 $ap. 35-48 490 $a(Nutrition and diet research porgress). 520 $aCarotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. 650 $acarotenoids 650 $aPigments 650 $aAlimento 650 $aCarotenóide 650 $aPigmento 653 $aCarotenóides 653 $aFood 700 1 $aSMIDERLE, L. de A. S. M. 700 1 $aRIBEIRO, E. M. G. 700 1 $aORTIZ, G. D. 700 1 $aGOMES, P. B. 700 1 $aCARVALHO, J. L. V. de 773 $tIn: YAMAGUCHI, M. (Ed.). Carotenoids: food sources, production and health benefits. New York: Nova Science Publishers, 2013. cap. 2.
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Embrapa Agroindústria de Alimentos (CTAA) |
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