Functional components and medicinal properties of food: a review

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2522-2529

  Abuajah, Christian Izuchukwu ^a   Ogbonna, Augustine Chima ^a   Osuji, Chijioke Maduka ^b  

^a UNIVERSITY OF UYO   (Nigeria)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Biomolecules; Foods; Functional; Medicine; Physiological; Phytochemicals

Indexed keywords

ALCOHOLS; BIOMOLECULES; CHOLESTEROL; DISEASES; FATTY ACIDS; FERMENTED MILK; FLAVONOIDS; FOOD PRODUCTS; MEDICINE; PHYSIOLOGICAL MODELS; PHYSIOLOGY;

CHRONIC DEGENERATIVE DISEASE; CONJUGATED LINOLENIC ACIDS; FUNCTIONAL; NON-COMMUNICABLE DISEASE; ORGANOSULPHUR COMPOUNDS; PHYSIOLOGICAL; PHYTOCHEMICALS; REACTIVE OXYGEN SPECIES;

FUNCTIONAL FOOD;

ANIMALIA;

EID: 84938312508     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1396-5     Document Type: Review

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