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Although several studies showed that risk of rheumatoid arthritis (RA) is inversely associated with consumption of n23 fatty acids, the one study showing that olive oil may have a protective role h...
Although several studies showed that risk of rheumatoid arthritis (RA) is inversely associated with consumption of n23 fatty acids, the one study showing that olive oil may have a protective role h...
Vitamin A activity of plant provitamin A carotenoids is uncertain.The objective was to determine whether plant carotenoids can sustain or improve vitamin A nutrition during the fall season in kinde...
Epidemiologic data support the association between high intake of vegetables and fruits and low risk of chronic disease. There are several biologically plausible reasons why consumption of vegetabl...
To gain more insight into the relation between vegetable consumption and the risk of chronic diseases, it is important to determine the bioavailability of carotenoids from vegetables and the effect...
Interest in carotenoids has increased over the past decade from scientists involved in a variety of disciplines. Although some human nutritionists have focused their efforts on the potential role o...
The current exploratory study, as part of the Massachusetts Farm Fresh (MAFF) research project: 1) examined the effect sensory attributes (i.e. taste profile, color, shape, texture, growth pattern) of...
Multi-sensory nutrition education interventions aimed at promoting children’s preferences for vegetables have the potential to positively impact children’s intake of essential micronutrients and phyto...
Background: Nutrients in dietary fruit and vegetables have been hypothesized to lower the risk of glioma by reducing the endogenous formation of N-nitroso compounds. Studies examining fruit and vegeta...
The relation between diet and human health has long been investigated. The aim of this work is to evaluate the association between CHD risk and the consumption of fruit and vegetable, in a large sampl...
Numerous studies have demonstrated in vitro effects of flavonoid components from fruits and vegetables on various measures of oxidative cellular damage. However, the questions that have not been answe...
Diets rich in fruit and vegetables have been recommended for preventing cancer. The evidence supporting this recommendation is based on observational studies, although results of several prospective s...
Cardiovascular disease and cancer are ranked as the first and second leading causes of death in the United States and in most industrialized countries. Regular consumption of fruit and vegetables is a...
Background: A high consumption of vegetables and fruit is associated with decreased risk of ischemic heart disease and several cancers. The pathophysiology of these diseases involves free radical...

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