Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, Leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.
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Hosakatte Niranjana Murthy is currently a Professor at the Department of Life Sciences, Christ University, Main Campus, Bengaluru, India. Before this, he served at the Department of Botany, Karnatak University, Dharwad, India, from 1986 to 2022. Apart from teaching experience in plant biology, Prof. Murthy has post-doctoral and collaborative research experience in many international research institutes. He worked at Biotechnology Division of Tata Energy Research Institute, New Delhi, India (1992); Crop Science Department, University of Guelph, Guelph, Canada (1993); Research Centre for the Development of Horticultural Technology, Chungbuk National University, Cheongju, Republic of Korea several times, the last being in 2022-2024; and Department of Biological Sciences, University of Nottingham, Nottingham, United Kingdom (2005-2006) as a post-doctoral fellow/visiting scientist.
Prof. Murthy has completed more than 15 research projects funded by various agencies and supervised 22 PhD students. Prof. Murthy has published 335 research articles in international peer-reviewed journals with high impact factors. His research has been cited more than 7700 times by fellow researchers, and his H-index (Hirsch Index) of 46 is recorded by Scopus.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Hardcover. Etat : new. Hardcover. Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.Key Features:Reviews advanced aspects of leafy vegetables as food and nutrition.Reviews the phytochemicals, nutrients and nutraceuticals aspects of leafy vegetables.Reviews the leafy vegetables as a health promoter.Considers possible industrial applications of leafy vegetable crops. Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781041124894
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Hardcover. Etat : new. Hardcover. Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.Key Features:Reviews advanced aspects of leafy vegetables as food and nutrition.Reviews the phytochemicals, nutrients and nutraceuticals aspects of leafy vegetables.Reviews the leafy vegetables as a health promoter.Considers possible industrial applications of leafy vegetable crops. Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N° de réf. du vendeur 9781041124894
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