Functional foods: From theory to practice

International Journal for Vitamin and Nutrition Research

Volumn 78, Issue 6, 2008, Pages 261-268

  Porrini, Marisa ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cruciferous vegetables; DNA damage; Functional foods; Intervention studies; Tomato

Indexed keywords

ANTIOXIDANT; CAROTENOID; DNA; ENZYME; GLUCOSINOLATE; GLUTATHIONE TRANSFERASE; ISOTHIOCYANIC ACID DERIVATIVE; MINERAL; VITAMIN; XENOBIOTIC AGENT;

BROCCOLI; CELL PROTECTION; CONFERENCE PAPER; DETOXIFICATION; DIET; DNA DAMAGE; ENZYME ACTIVITY; FOOD COMPOSITION; FUNCTIONAL FOOD; GENETIC POLYMORPHISM; GENETIC TRAIT; HEALTH; HUMAN; INTERVENTION STUDY; NONHUMAN; PROFESSIONAL PRACTICE; TOMATO; VEGETABLE; WORK;

ANTIOXIDANTS; BRASSICACEAE; CAROTENOIDS; DIET THERAPY; DNA DAMAGE; GLUCOSINOLATES; HUMANS; LYCOPERSICON ESCULENTUM; MICRONUTRIENTS; NUTRIGENOMICS; PHYTOTHERAPY; PLANT EXTRACTS; VEGETABLES;

BRASSICA OLERACEA VAR. ITALICA; LYCOPERSICON ESCULENTUM;

EID: 69549083021     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.78.6.261     Document Type: Conference Paper

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