Caradonna, F., Consiglio, O., Luparello, C., & Gentile, C. Science and healthy meals in the world: nutritional epigenomics and nutrigenetics of the Mediterranean diet. 12, 1748-1748. https://doi.org/10.3390/nu12061748
F. Caradonna O. Consiglio C. Luparello C. GentileAntioxidants DNA damage DNA methylation diet Healthy diet Mediterranean Eating Epigenomics Female Food Analysis Gene Expression health status Humans Isothiocyanates male Mediterranean diet MicroRNAs Nutrigenetics nutrigenomics Phenylethyl Alcohol Review Xanthine alcohol consumption antiinflammatory activity antioxidant antioxidant activity apoptosis cardiovascular disease cell proliferation dietary intake drug effect Eating environmental factor epigenetics Female Food Analysis fruit Gene Expression gene frequency gene interaction genetic risk genetic variability genetic variation genetics genomic instability genotype health status histone deacetylase histone modification human hydroxytyrosol inflammasome insulin sensitivity isothiocyanic acid derivative lifestyle low density lipoprotein cholesterol male maternal nutrition metabolism microRNA microRNA 21 Nutrigenetics nutrigenomics nutritional epigenetics obesity oxidative stress phenethyl alcohol physical inactivity physiology signal transduction single nucleotide polymorphism sirtuin 1 soybean oil sulforafan sulforaphane telomere length transcription factor Nrf2 transcriptome triacylglycerol waist circumference Xanthine
View
Caradonna, F., Consiglio, O., Luparello, C., & Gentile, C. Science and healthy meals in the world: nutritional epigenomics and nutrigenetics of the Mediterranean diet. 12, 1748-1748. https://doi.org/10.3390/nu12061748
F. Caradonna O. Consiglio C. Luparello C. GentileAntioxidants DNA damage DNA methylation diet Healthy diet Mediterranean Eating Epigenomics Female Food Analysis Gene Expression health status Humans Isothiocyanates male Mediterranean diet MicroRNAs Nutrigenetics nutrigenomics Phenylethyl Alcohol Review Xanthine alcohol consumption antiinflammatory activity antioxidant antioxidant activity apoptosis cardiovascular disease cell proliferation dietary intake drug effect Eating environmental factor epigenetics Female Food Analysis fruit Gene Expression gene frequency gene interaction genetic risk genetic variability genetic variation genetics genomic instability genotype health status histone deacetylase histone modification human hydroxytyrosol inflammasome insulin sensitivity isothiocyanic acid derivative lifestyle low density lipoprotein cholesterol male maternal nutrition metabolism microRNA microRNA 21 Nutrigenetics nutrigenomics nutritional epigenetics obesity oxidative stress phenethyl alcohol physical inactivity physiology signal transduction single nucleotide polymorphism sirtuin 1 soybean oil sulforafan sulforaphane telomere length transcription factor Nrf2 transcriptome triacylglycerol waist circumference Xanthine
View
Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends Umami
View
Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends Umami
View