Using biodiversity for food, dietary diversity, better nutrition and health

South African Journal of Clinical Nutrition

Volumn 18, Issue 2, 2005, Pages 112-114

  Frison, E ^a   Smith, I F ^a   Cherfas, J ^a   Eyzaguirre, P ^a   Johns, T ^b  

^a International Plant Genetic Resources Institute Maccarese   (Italy)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FREE RADICAL; PHENOL; PLANT MEDICINAL PRODUCT; TRACE ELEMENT;

AFRICA SOUTH OF THE SAHARA; ANTIBACTERIAL ACTIVITY; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ANTIVIRAL ACTIVITY; ARTICLE; BIODIVERSITY; CEREAL; CHRONIC DISEASE; CULTIVATED LAND; CULTURAL ANTHROPOLOGY; DIETARY INTAKE; EATING HABIT; FIBRINOLYSIS; FOOD ANALYSIS; FOOD AVAILABILITY; FOOD COMPOSITION; FOOD PREFERENCE; FOOD PROCESSING; HEALTH CARE PLANNING; HEALTH CARE POLICY; HEALTH PROGRAM; HEALTH PROMOTION; HUMAN; MALNUTRITION; NUTRITIONAL HEALTH; NUTRITIONAL REQUIREMENT; NUTRITIONAL SCIENCE; NUTRITIONAL STATUS; NUTRITIONAL VALUE; QUALITY OF LIFE; RURAL POPULATION; SOCIOECONOMICS; SUSTAINABLE AGRICULTURE; SUSTAINABLE DEVELOPMENT; URBAN POPULATION; VASODILATATION; VEGETABLE; WELLBEING;

EID: 27744544889     PISSN: 10118578     EISSN: None     Source Type: Journal    
DOI: 10.1080/16070658.2005.11734050     Document Type: Article

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