Name: Study on Some Harmful and Carcinogenic Compounds Formed in Meats (en Inglés)
Price: 94860.00 CLP
Availability: InStock
Author: Mohamed Ibrahim Taha, Ibrahim ; Shahat Salem, Mohamed ; Abdel-Moniem Osheba, Atef Saad
ISBN: 9786202072526

portada Study on Some Harmful and Carcinogenic Compounds Formed in Meats (en Inglés)

Formato

Libro Físico

Autor

Ibrahim Mohamed Ibrahim Taha

Mohamed Shahat Salem

Atef Saad Abdel-Moniem Osheba

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

228

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 1.3 cm

Peso

0.34 kg.

ISBN13

9786202072526

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Study on Some Harmful and Carcinogenic Compounds Formed in Meats (en Inglés)

Ibrahim Mohamed Ibrahim Taha (Autor) · Mohamed Shahat Salem (Autor) · Atef Saad Abdel-Moniem Osheba (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Study on Some Harmful and Carcinogenic Compounds Formed in Meats (en Inglés)"

During the preparation, preservation and processing of food it is usually used means lead to the formation of harmful substances in the finished products cause many health problems (Sarhan et al., 2014). Cancer is a major burden of disease world-wide not only in developed countries, but also in developing countries. It is known that about 30-35% of all cancers are caused by diet (Meyskens et al., 2016). Several lines of evidence indicated that diet and nutrition can contribute to human cancer risk. Cancer is much less common in countries eating diets rich in plant foods. Because plants contain a variety amount of antioxidants and phytochemicals to protect the body, which that are ultimately responsible for cancer prevention or cancer risk (Khambete and Kumar 2014). Also, International Agency for Research on Cancer (IARC, 2015) reported that foods and dietary behaviors are thought to increase cancer risk, which is due in part to the consumption of meat products contained chemical additives. Several substances that formed in meat products such as N-nitrosamines and (NAs) polycyclic aromatic hydrocarbons (PAHs) compounds have been associated with increased risk of cancer.