Antioxidant and Other Beneficial Effects of Indian Functional Foods - Maurya, Dharmendra;Mhatre, Minal;Devasagayam, Thomas Paul
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In recent years, people of India have become more aware of health benefits and are interested in understanding the functional aspects of food. Indian medicine such as Ayurveda places emphasis on prevention of disease using a balanced diet along with other healthy practices. It also emphasizes combination of ingredients for disease prevention/therapy rather than individual constituents. Consuming healthy foods to combat illness is a major approach of Ayurveda. In India, it s a preferred practice to consume whole rather than processed foods. Various natural products from Indian dietary…mehr

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Produktbeschreibung
In recent years, people of India have become more aware of health benefits and are interested in understanding the functional aspects of food. Indian medicine such as Ayurveda places emphasis on prevention of disease using a balanced diet along with other healthy practices. It also emphasizes combination of ingredients for disease prevention/therapy rather than individual constituents. Consuming healthy foods to combat illness is a major approach of Ayurveda. In India, it s a preferred practice to consume whole rather than processed foods. Various natural products from Indian dietary constituents such as fruits, vegetables, grains, legumes, oil seeds, spices, herbs, flavourants, condiments, plantation crops, roots, tubers, etc. have functional attributes. One major contributor to this, are the antioxidants present in unprocessed food.
Autorenporträt
Dr. Dharmendra Maurya, completed Ph.D in 2007 and did post-doctoral study at Kansas State University, USA. He received "DAE Young Scientist Award-2010" in year 2011 from Department of Atomic Energy. Dr. Mhatre and Dr. Devasagayam are the senior retired scientist, worked at Bhabha Atomic Research Centre.