Yogurt in Health and Disease Prevention

Yogurt in Health and Disease Prevention ebook full in format Pdf, ePub, and Kindle. Yogurt in Health and Disease Prevention by Nagendra P. Shah, published by Academic Press on 2017-05-26 with 576 pages. Yogurt in Health and Disease Prevention is one of popular Medical books from many other full book on amazon kindle unlimited, click Get Book to start reading and download books online free now. Get more advantages with Kindle Unlimited Free trial, you can read as many books as you want now.

  • Yogurt in Health and Disease Prevention

  • Author : Nagendra P. Shah
  • Publisher : Academic Press
  • ISBN : 0128052724
  • Genre : Medical
  • Number of Pages : 570
  • Publish Date : 2017-05-26
  • Ratings: 4.5
    By 2 Readers

Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

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