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Item Details
Title: DIETARY SUPPLEMENTS
By: Chi-Tang Ho (Editor), James E. Simon (Editor), Frereidoon Shahidi (Editor)
Format: Hardback

List price: £65.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0841239924
ISBN 13: 9780841239920
Publisher: OXFORD UNIVERSITY PRESS INC
Pub. date: 17 July, 2008
Series: ACS Symposium Series
Pages: 350
Synopsis: The use of dietary supplements in the United States is widespread and continues to grow as more people seek alternative and complimentary medicines. Herbal products are mainly regulated as dietary supplements but our scientific understanding of the efficacy of these botanical supplements remains limited. This book provides the latest findings and perspectives related to dietary supplements, phytochemistry of botanical dietary supplements, bioactive compounds in teas and fruits, and the safety and bioactivity of selected dietary supplements.
Illustrations: 61 line illustrations
Publication: US
Imprint: Oxford University Press Inc
Returns: Returnable
Some other items by this author:
ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
CAFFEINATED BEVERAGES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)

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