Nuts and dried fruits are part of our daily diet. They are consumed
whole or as ingredients of many food products such as muffins,
cereals, chocolates, energy bars, breads, and cookies, among
others. Health Benefits of Nuts and Dried Fruits provides a
comprehensive overview of the literature on the health benefits of
nuts and dried fruits. The book summarizes the current state of
knowledge in key research areas and provides ideas for future
scientific research and product development. Nuts, a term that
comprises tree nuts and peanuts, are highly nutritious, containing
health-promoting macronutrients, micronutrients, vitamins, and
bioactive phytochemicals; they are one of the edible foods with the
highest content in antioxidants. The consumption of nuts is
recognized for its health-promoting properties, which ranges from a
consistent cholesterol-lowering effect in clinical trials to a
robust association with reduced risk of cardiovascular disease and
all-cause mortality in prospective studies. In spite of the high
energy content of nuts, there is no evidence that their frequent
consumption promotes obesity, and they may even help control it.
Dried fruits, which serve as important healthful snacks worldwide,
are nutritionally equivalent to fresh fruits while providing all of
their bioactive components in concentrated form. While the evidence
level concerning the health effects of dried fruits lags behind
that on nuts, it suggests that individuals who consume dried fruits
regularly have a lower risk of cardiovascular disease, obesity, and
other non-communicable diseases. Main features of the book
concerning nuts and dried fruits: * Provides detailed information
on health effects * Highlights current regulation and health claims
* Provides updated dietary recommendations * Describes nutrient
absorption and metabolism * Discusses mechanisms implicated in the
health effects Although this book is intended primarily as a
reference, by comprehensively reviewing the current state of
knowledge it can guide future research on the topic. Among others,
food scientists, biochemists, nutritionists, health professionals,
decision makers, and regulatory agencies can draw much benefit from
its contents. Hopefully, it will help in public health strategies
to promote healthy aging and improve population wellbeing.
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