TextBook : Nonvitamin and Nonmineral Nutritional Supplements, 1st Edition (PDF Download)

A Digital Textbook : Nonvitamin and Nonmineral Nutritional Supplements, 1st Edition
By Seyed Mohammad Nabavi, Ana Sanches Silva
ISBN 10: 0128124911 | ISBN 13:9780128124918
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Part I Overview of Dietary Supplements
Chapter 1.1 History, Definition, and Legislation
Part II Nonessential Nutrients
Chapter 2.1 S-Adenosylmethionine (SAMe)
Chapter 2.2 Astaxanthin, Lutein, and Zeaxanthin
Chapter 2.3 Chondroitin and Glucosamine
Chapter 2.4 Choline
Chapter 2.5 Carnitines (Including l-Carnitine, Acetyl-Carnitine, and Proprionyl-Carnitine)
Chapter 2.6 l-Cysteine
Chapter 2.7 Creatine in Skeletal Muscle Physiology
Chapter 2.8 Coenzyme Q 10 and Embelin
Chapter 2.9 Quercetin: A Flavonol With Versatile Therapeutic Applications and Its Interactions With
Chapter 2.10 Alpha-Lipoic Acid: A Dietary Supplement With Therapeutic Potential for Obesity and Rela
Chapter 2.11 Methylsulfonylmethane (MSM)
Chapter 2.12 Melatonin
Chapter 2.13 Resveratrol
Chapter 2.14 Rutin
Chapter 2.15 Curcumin-Based Food Supplements: Challenges and Future Prospects
Part III Plant and Algae Extracts
Chapter 3.1 Açai or Brazilian Berry ( Euterpe oleracea)
Chapter 3.2 Artichoke (Cynara scolymus L.)
Chapter 3.3 Agnus castus
Chapter 3.4 Aloe vera
Chapter 3.5 Beta vulgaris L.
Chapter 3.6 Bilberry (Vaccinium myrtyllus L.)
Chapter 3.7 Borage (Borago officinalis L.)
Chapter 3.8 Brown Seaweeds
Chapter 3.9 Coffee Supplements
Chapter 3.10 Chlorella
Chapter 3.11 Cruciferous (Brassicaceae) Vegetables
Chapter 3.12 Dandelion
Chapter 3.13 Echinacea
Chapter 3.14 Elderberry (Sambucus nigra L.)
Chapter 3.15 Fenugreek (Trigonella foenum-graecum L.) Seeds Used as Functional Food Supplements to D
Chapter 3.16 Feverfew (Tanacetum parthenium (L.) Sch.Bip.)
Chapter 3.17 Garlic (Allium sativum L.)
Chapter 3.18 Ginger (Zingiber officinale Roscoe)
Chapter 3.19 Ginkgo biloba
Chapter 3.20 Panax ginseng: More Than an Adaptogen Remedy
Chapter 3.21 Goji Berry (Lycium barbarum)— A Superfood
Chapter 3.22 Gotu Kola (Centella asiatica)
Chapter 3.23 Arctium lappa
Chapter 3.24 Guarana
Chapter 3.25 Hawthorn: Crataegus oxyacantha, Crataegus monogyna and related species
Chapter 3.26 Horse Chestnut
Chapter 3.27 Ispaghula ( Plantago ovata Forssk.)
Chapter 3.28 Konjac ( Amorphophallus konjac)
Chapter 3.29 Mangosteen ( Garcinia mangostana L.)
Chapter 3.30 Milk Thistle ( Silybum marianum)
Chapter 3.31 Orthosiphon stamineus (Java Tea)
Chapter 3.32 Papaya (Carica papaya L., Pawpaw)
Chapter 3.33 Passiflora ( Passiflora incarnata)
Chapter 3.34 Pineapple ( Ananas comosus)
Chapter 3.35 Red Algae
Chapter 3.36 Rhodiola ( Rhodiola rosea L.)
Chapter 3.37 Saw Palmetto ( Serenoa repens)
Chapter 3.38 Scutellaria baicalensis Georgi
Chapter 3.39 Spirulina
Chapter 3.40 St. John’s Wort (Hypericum perforatum)
Chapter 3.41 Tea Extracts
Chapter 3.42 White Tea
Chapter 3.43 Tumeric or Curcuma longa Linn.
Chapter 3.44 White Dead-Nettle ( Lamium album)
Chapter 3.45 Wine Grapes (Vitis vinifera) and Wine-Based Food Supplements
Chapter 3.46 Pomegranate (Punica granatum L.)
Part IV Animal Extracts
Chapter 4.1 Bee Products: Royal Jelly and Propolis
Chapter 4.2 Chitosan
Chapter 4.3 Shark Cartilage
Part V From Yeast and Fungi
Chapter 5.1 Saccharomyces cerevisiae
Chapter 5.2 Red Yeast Rice ( Monascus purpureus)
Chapter 5.3 Mushrooms reishi ( Ganoderma lucidum), shiitake ( Lentinela edodes), maitake ( Grifola f
Chapter 5.4 Ophiocordyceps sinensis
Part VI Future Trends in Food Supplements
Chapter 6.1 Challenges and Foresight of Food Supplements


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