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Der Umwelt zuliebe

Chemistry of the Mediterranean Diet

Amélia Martins Delgado (Gebundene Ausgabe, Englisch)

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Beschreibung
Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.
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Technische Daten


Erscheinungsdatum
09.08.2016
Sprache
Englisch
EAN
9783319293684
Herausgeber
Springer International Publishing
Sonderedition
Nein
Autor
Amélia Martins Delgado
Seitenanzahl
259
Auflage
1
Einbandart
Gebundene Ausgabe
Autorenporträt
Amelia Martins Delgado is a Food Engineer by education, with an MSc from University of Lisbon and a PhD from Universidade Nova de Lisboa. Amélia is a specialist in food safety and nutraceuticals, with experience in industry and in academia, teaching mostly graduated students and training professionals. Although she loves to travel and to taste all kinds of traditional foods, Amélia is an educated enthusiast of the Mediterranean diet. She retrieves and keeps old recipes, particularly from her own family. She thinks any convivial meal should start in the kitchen, where friends are welcomed to start chatting while cooking.
Schlagwörter
Beneficial Health Effects of Mediterranean Food, Chemistry of Mediterranean Nutrition, Mediterranean Nutritional Pattern, Mediterranean Diet, Health-beneficial Food Compounds, Adverse Health Effects, Olives tocopherol, Excess Salt and Fat Intake, Polyphenols, Vitamin E intake, Mozzarella, tomatoes and basil
Thema-Inhalt
PN - Chemie TDCT - Lebensmittel- und Getränketechnologie MBNH3 - Diätetik und Ernährung PSA - Biowissenschaften, allgemein MBNH - Persönliche Gesundheit und Gesundheitswesen / Gesundheitserziehung MB - Medizin, allgemein
Höhe
235 mm
Breite
15.5 cm

Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH

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