Abstract
Epidemiological studies show that consumption of plant foods is associated with lowered risk of chronic diseases such as cancer and cardiovascular disease (WHO 2003). Dietary recommendations are based partly on this epidemiological evidence. Plant foods consist of cereal grains, vegetables, legumes, fruits, and berries. These plant foods contain (poly)phenolic compounds, which have been discussed in previous chapters of this book.
| Original language | English |
|---|---|
| Title of host publication | Flavonoids and Related Compounds |
| Subtitle of host publication | Bioavailability and Function |
| Editors | Jeremy P. E. Spencer, Alan Crozier |
| Publisher | CRC Press |
| Chapter | 10 |
| Number of pages | 32 |
| ISBN (Electronic) | 978-0-429-16572-6 |
| ISBN (Print) | 978-1-4398-4826-5 |
| Publication status | Published - 2012 |
| MoE publication type | D2 Article in professional manuals or guides or professional information systems or text book material |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
-
SDG 3 Good Health and Well-being
Fingerprint
Dive into the research topics of 'Colon-derived microbial metabolites of dietary phenolic compounds'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver