Food processing and the mediterranean diet

Nutrients

Volumn 7, Issue 9, 2015, Pages 7925-7964

  Hoffman, Richard ^a   Gerber, Mariette ^b  

^a UNIVERSITY OF HERTFORDSHIRE   (United Kingdom)

^b French Food Environment and Work Safety Agency (ANSES) Cancer Institute   (France)

Author keywords

Cooking; Food preparation; Food processing; Inflammation; Mediterranean diet; Oxidative stress; Phytochemicals

Indexed keywords

ACRYLAMIDE; ADVANCED GLYCATION END PRODUCT; ALLIIN LYASE; ALLYL SULFIDE; ALPHA CAROTENE; ARGININE; ASCORBIC ACID; BETA CAROTENE; BETA CRYPTOXANTHIN; C REACTIVE PROTEIN; CAROTENOID; FLAVONOID; GLUCOSINOLATE; HETEROCYCLIC AMINE; HYDROXYTYROSOL; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INTERLEUKIN 6; LIGNAN; MYRICETIN; OLIVE OIL; POLYPHENOL; POLYUNSATURATED FATTY ACID; QUERCETIN; SATURATED FATTY ACID; THIOGLUCOSIDASE; TOCOPHEROL; TYROSOL; UNINDEXED DRUG; XANTHOPHYLL; ZEAXANTHIN;

ALLIUM; BIOAVAILABILITY; CARCINOGENESIS; CARDIOVASCULAR DISEASE; FOOD PROCESSING; HUMAN; INFLAMMATION; MEAT; MEDITERRANEAN DIET; METABOLITE; NONHUMAN; NUT; NUTRITIONAL VALUE; OLIVE; OXIDATION; OXIDATIVE STRESS; PHYTOCHEMISTRY; RANDOMIZED CONTROLLED TRIAL (TOPIC); REVIEW; SYSTEMATIC REVIEW (TOPIC); TOMATO; VEGETABLE; ADVERSE EFFECTS; CARDIOVASCULAR DISEASES; COOKING; FEEDING BEHAVIOR; FOOD HANDLING; LIFESTYLE; PROTECTION; RISK FACTOR; RISK REDUCTION;

CARDIOVASCULAR DISEASES; COOKING; DIET, MEDITERRANEAN; FEEDING BEHAVIOR; FOOD HANDLING; HUMANS; INFLAMMATION; LIFE STYLE; MEAT; NUTRITIVE VALUE; PROTECTIVE FACTORS; RISK FACTORS; RISK REDUCTION BEHAVIOR;

EID: 84982057549     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu7095371     Document Type: Review

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