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Properties and Applications of the Phytochemical
Published in Cristobal N. Aguilar, Suresh C. Ameta, A. K. Haghi, Green Chemistry and Biodiversity, 2019
René Díaz-Herrera, Pedro Aguilar-Zarate, Juan Alberto Ascasio-Valdes, Leonardo Sepúlveda-Torre, Juan Buenrostro-Figueroa, Monica L. Chavez-Gonzalez, Janeth Ventura, Cristóbal N. Aguilar
Antioxidants are chemical compounds that in low concentrations prevent or delay the oxidation of various substances by not allowing their molecules to bind to oxygen,45,46 this process occurs both in food and human body; in foods the antioxidants help to prevent physiological alterations, such as oxidative stress and the formation of free radicals. It has been scientifically documented in many cases that antioxidants are health-enhancing and therefore they play an important role in the prevention of chronic and noncommunicable diseases, hence the importance of eating foods with a high content of antioxidants, such as fruits and vegetables.46
The risks and benefits of dietary supplements
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
The situation is slightly different for nutrient supplements. The most promising data in the area of nutrition and positive health outcomes relate to dietary patterns, not nutrient supplements. This suggests that other factors in food or the relative presence of some foods and the absence of other foods are more important than the level of individual nutrients consumed. In most cases, eating plenty of fruit and vegetables as part of a balanced diet will provide all micronutrients and vitamins needed for a healthy person. The focus should be directed toward buying nutritious foods, rather than dietary supplements. Hence, nutrients ought to come from food, not supplements, whenever possible.
Fitness to Fly
Published in Harry W. Orlady, Linda M. Orlady, John K. Lauber, Human Factors in Multi-Crew Flight Operations, 2017
Harry W. Orlady, Linda M. Orlady, John K. Lauber
Fats are a structural component of the cells and provide energy for metabolism. However, we don’t need a lot of it. Fats should constitute less than 30 percent of total caloric input, but unfortunately often constitute considerably more. The excess of low-density cholesterol, which is associated with heart disease, seems primarily due to eating too much saturated fat. Most of the saturated fats we eat are found in meats and dairy products. Unsaturated fats, either monounsaturated fats, which are found in olive oil and avocados, or polyunsaturated fats, which are found in fish and vegetable oils, are better for us.
Farm2Fork: Use of the Health Belief Model to Increase Fresh Fruit and Vegetable Intake Among Food Pantry Participants
Published in Journal of Hunger & Environmental Nutrition, 2019
Lauri Wright, Karen Serrano Arce, David Himmelgreen, James B. Epps
Studies have suggested that eating fruits and vegetables promotes health and prevents the development of chronic disease.8–10 Furthermore, several studies have shown that fruit and vegetable intake is inversely related to risk of obesity.11,12 As such, increasing fruit and vegetable consumption is an important preventative measure for health. Yet research has shown that 76% of Americans do not meet the government recommendation for fruit and vegetable intake.13 Under-consumption of fruits and vegetables has been shown to be more common among low-income households due to factors, such as cost and availability.14