Name: Chemistry and Nutritional Effects of Capsicum (en Inglés)
Price: 278.31 USD
Availability: InStock
Author: Florencio Da Veiga Jr, Valdir ; Wiedemann, Larissa Silveira Moreira ; Araujo Jr, Claudio Pereira de
ISBN: 9781788017503

portada Chemistry and Nutritional Effects of Capsicum (en Inglés)

Formato

Libro Físico

Autor

Valdir Florencio Da Veiga Jr

Larissa Silveira Moreira Wiedemann

Claudio Pereira de Araujo Jr

Editorial

Royal Society of Chemistry

Idioma

Inglés

N° páginas

172

Encuadernación

Tapa Dura

Dimensiones

23.6 x 15.7 x 1.5 cm

Peso

0.43 kg.

ISBN13

9781788017503

Categorías

Dietética y nutrición
Química analítica
Bioquímica

Chemistry and Nutritional Effects of Capsicum (en Inglés)

Valdir Florencio Da Veiga Jr (Autor) · Larissa Silveira Moreira Wiedemann (Autor) · Claudio Pereira de Araujo Jr (Autor) · Royal Society of Chemistry · Tapa Dura

Libro Físico

$ 278.31

$ 428.16

Ahorras: $ 149.86

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Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Chemistry and Nutritional Effects of Capsicum (en Inglés)"

The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.