Food components for health and nutrition.
Nutricines is an unfamiliar term to many. They are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, non-digestible carbohydrates, natural acids, enzymes and lecithins.
Nutricines can play different but important roles in delaying the onset of diseases, controlling microbial spoilage of food, improving the digestion of food and helping the absorption of nutrients from the gastro-intestinal tract which enable growth and development of the body. Nutricines provide the crucial link between health and nutrition.
This book introduces this wholly new concept in food components following years of research. The nature and mode of action of nutricines is described as well as their significance in disease avoidance and health maintenance. In the author's view, food should now be thought to be made up of two groups of components; nutrients and nutricines.
Availability: Out of print
Dr. Adams, originally from the UK, received his doctorate from the University of Illinois, USA and subsequently spent almost 25 years at Nutritional Services Director with a feed additive producer in Belgium. During this time he developed various nutritional strategies. These included; the concept of nutricines or bioactive feed ingredients, the Total Nutrition programme and the Nutrition-Based Health approach to animal production. These nutritional strategies were published by Nottingham University Press in the UK.
He has established his own company, ANOZENE Nutritional Sciences, based in Belgium, where he continues his research and writing in the development of nutritional strategies for humans and animals. There is a particular interest in the relationship between nutrition and health and the Nutrition-based Health concept is now being further developed for application in human nutrition.
This book weighs: 417g
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