A Biochemical View of Vitamins

Buch | Hardcover

502 Seiten

2022
Nova Science Publishers Inc (Verlag)
978-1-68507-494-4 (ISBN)

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This book is an essential guide to current knowledge and analysis of vitamins. Vitamins are described in detail in medical and biotechnological processes. An analysis of vitamin sources is also provided from physiological point of view. In this book we discuss the historical point of view of the use of vitamins, medicinal plants, and the nature and advances of biopharmacy. This book reports results from experimental and clinical work. It includes data regarding Vitamin B3 in various sources including sesame, avocado, and bananas; Vitamin C in various sources including mango, strawberries, and green salat; Vitamin D in salmon, red meat, and fish oil; Vitamin K in various sources including cucumber, asparagus, and kale; Vitamin E in nuts, cherry, green olives, bell peppers, almonds, avocado, aloe, and olives; Vitamin B5 in various sources including in corn, cauliflower, and sweet potatoes; Vitamin B2 in various sources including raspberries, grapes, and apples; Vitamin B12 in various sources including soybeans and lemon; Vitamin B9 in various sources including broccoli, pineapples, and garlic; Vitamin B6 in various sources including strawberry, lemon, and spinach; Vitamin B1 in various sources including cabbage, pistachio, and almonds; Vitamin B7 in various sources including cauliflowers, bananas, and peanuts; Vitamin B3 in peanuts, nettle, and apricots; and Vitamin C in various sources including lime. The composition and structures of the vitamins are provided. This book provides a current review in the field of vitamins and pharmacology.

Dorota Bartusik-Aebisher (Department of Experimental and Clinical Pharmacology, Faculty of Medicine, University of Rzeszów, Rzeszów, Poland)

Preface; Vitamin B3 (Niacin) in Sesame; Vitamin B3 (Niacin) in Avocado; Vitamin B3 (Niacin) in Bananas; Vitamin B3 (Niacin) in Dates; Vitamin B3 (Niacin) in Prawns; Vitamin B3 (Niacin) in Green Peas; Vitamin B3 (Niacin) in Red Meat; Vitamin B3 (Niacin) in Potatoes; Vitamin B3 (Niacin) in Caviar; Vitamin B3 (Niacin) in Tomatoes; Vitamin A in Red Meat; Vitamin A in Mango; Vitamin A in Papaya; Vitamin A in Red Peppers; Vitamin C in Mango; Vitamin C in Peppers; Vitamin C in Broccoli; Vitamin C in Strawberries; Vitamin C in Brussels Sprouts; Vitamin C in Green Salad; Vitamin D in Salmon; Vitamin D in Red Meat; Vitamin D in Sunflower; Vitamin D in Avocado; Vitamin D in Egg Yolks; Vitamin D in History; Vitamin D in Fish Oil; Vitamin K in Cucumber; Vitamin K in Asparagus; Vitamin K in Kale; Vitamin K in Lettuce; Vitamin K in Kiwifruit; Vitamin K in Cabbage; Vitamin K in Onion; Vitamin K in Avocado; Vitamin E in Nuts; Vitamin E in Cherry; Vitamin E in Green Olives; Vitamin E in Bell Peppers; Vitamin E in Almonds; Vitamin E in Avocado; Vitamin E in Aloe; Vitamin E in Olives; Vitamin B5 in Corn; Vitamin B5 in Cauliflower; Vitamin B5 in Sweet Potatoes; Vitamin B5 in Broccoli; Vitamin B5 in Avocado; Vitamin B2 (Riboflavin) in Carrots; Vitamin B2 in Raspberries; Vitamin B2 in Grapes; Vitamin B2 in Apples; Vitamin B2 in Nuts; Vitamin B2 in Garlic; Vitamin B12 in Soybeans; Vitamin B12 in Lemon; Vitamin B9 in Broccoli; Vitamin B9 in Pineapples; Vitamin B9 in Seeds; Vitamin B6 in Garlic and Fish; Vitamin B6 in Strawberry; Vitamin B6 in Lemon; Vitamin B6 in Spinach; Vitamin B6 in Blueberry; Vitamin B6 in Wheat Bran; Vitamin B1 in Almonds; Vitamin B1 in Asparagus; Vitamin B1 in Cabbage; Vitamin B1 in Pistachio; Vitamin B1 in Seeds; Vitamin B7 in Avocado; Vitamin B7 in Almonds; Vitamin B7 in Red Meat; Vitamin B7 in Cauliflower; Vitamin B7 in Bananas; Vitamin B7 in Peanuts; Vitamin B6; Vitamin B7 in Tomato; Vitamin B3 in Peanuts; Vitamin B5 in Nettle; Vitamin A in Apricots; Vitamin C in Lime; Vitamin A in Watermelon; Vitamin C in Coconut; Vitamin B9 in Avocado; Vitamin K in Plume; Vitamin A in Grape; Vitamin A in Medicine; Vitamin A in Salvia; Vitamin C in Hibiscus; Vitamin E in Pansies; Index.

Erscheinungsdatum	17.02.2022
Verlagsort	New York
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1042 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
ISBN-10	1-68507-494-4 / 1685074944
ISBN-13	978-1-68507-494-4 / 9781685074944
Zustand	Neuware