Andrea Poli – författare & böcker

Vitamin C

The state of the art in disease prevention sixty years after the Nobel Prize

Häftad, Engelska, 1998

566 kr

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Vitamin C, or ascorbic acid, has a long and multifaceted scientific history. In 1937, the Nobel Prize for Physiology and Medicine was awarded to Albert Szent-Gyorgyi'in recognition of his discoveries concerning the biological oxida tion processes with special reference to vitamin C', and the Nobel Prize for Chemistry was shared by Sir Norman W. Haworth, who was the first to synthesize the vitamin. Vitamin C is a potent antioxidant, and this action represented the theoretical basis for various lines of investigation on this molecule in which the potential role of ascorbic acid in the prevention and treatment of a series of dis eases, whose pathogenesis is linked to an excess of free radicals such as athero sclerosis and cancer, have been examined. These data have been analyzed in detail by experts in biochemistry, epidemi ology, and preventive and clinical medicine in the International Symposium Vitamin C, the state of the art in disease prevention sixty years after the Nobel Prize, held in Monte Carlo from October 31 to November 1, 1997, under the aus pices and the scientific endorsement of the Nutrition Foundation of Italy and with the financial support of Bracco SpA and Merck.

Bevande analcoliche

Piacere, libertà, responsabilità

AvMarco Trabucchi,Andrea Polim. fl.

E-bok

PDF, Italienska, 2008

220 kr

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Le bevande analcoliche, e specificamente le bevande dolci, sono spesso considerate responsabili (assieme ai cosiddetti "fast food") dell’epidemia di soprappeso ed obesità che si osserva nel mondo occidentale.

In realtà, le evidenze disponibili nella letteratura scientifica non permettono di definire con precisione il ruolo di queste bevande nel determinare l’aumento di peso: e soprattutto non permettono di differenziarne il contributo dal complesso dello stile alimentare e di vita tipico delle società moderne, caratterizzato da un dispendio energetico molto ridotto e da un apporto calorico complessivamente elevato. La tendenza a sviluppare soprappeso ed obesità, tra l’altro, poggia probabilmente su un solido substrato genetico che ne favorisce la comparsa in presenza di una ricca disponibilità di cibo.

L’aumento dell’attività fisica ed una moderazione responsabile nell’apporto di alimenti e bevande rappresenta la strategia migliore per controllare il fenomeno dell’obesità nella nostra società.

Chocolate and Health

AvRodolfo Paoletti,Andrea Polim. fl.

Inbunden, Engelska, 2011

1 682 kr

Skickas inom 10-15 vardagar

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics.This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered.Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Chocolate and Health

AvFrancesco Visioli,Ario Contim. fl.

E-bok

PDF, Engelska, 2012

2 036 kr

Läs direkt efter köp

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics.

This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered.

Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Vitamin C

The state of the art in disease prevention sixty years after the Nobel Prize

AvAndrea Poli,Enzo Grossim. fl.

E-bok

PDF, Engelska, 2012

708 kr

Läs direkt efter köp

Vitamin C, or ascorbic acid, has a long and multifaceted scientific history. In 1937, the Nobel Prize for Physiology and Medicine was awarded to Albert Szent-Gyorgyi''in recognition of his discoveries concerning the biological oxida tion processes with special reference to vitamin C'', and the Nobel Prize for Chemistry was shared by Sir Norman W. Haworth, who was the first to synthesize the vitamin. Vitamin C is a potent antioxidant, and this action represented the theoretical basis for various lines of investigation on this molecule in which the potential role of ascorbic acid in the prevention and treatment of a series of dis eases, whose pathogenesis is linked to an excess of free radicals such as athero sclerosis and cancer, have been examined. These data have been analyzed in detail by experts in biochemistry, epidemi ology, and preventive and clinical medicine in the International Symposium Vitamin C, the state of the art in disease prevention sixty years after the Nobel Prize, held in Monte Carlo from October 31 to November 1, 1997, under the aus pices and the scientific endorsement of the Nutrition Foundation of Italy and with the financial support of Bracco SpA and Merck.

Chocolate and Health

AvRodolfo Paoletti,Andrea Polim. fl.

Häftad, Engelska, 2016

1 682 kr

Skickas inom 10-15 vardagar

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics.This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered.Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.