Original Communication
Special Characteristics of Non-Nutrient Food Constituents of Plants – Phytochemicals Introductary Lecture
- Andlauer,
- Fürst
Vol. 73, Issue 2 • March 14, 2013, pp. 55–62
Vegetable and Fruit: The Evidence in their Favour and the Public Health Perspective
- Trichopoulou,
- Naska,
- Antoniou,
- Friel,
- Trygg,
- Turrini
Vol. 73, Issue 2 • March 14, 2013, pp. 63–69
Plant Foods versus Compounds in Carcinogenesis; Observational versus Experimental Human Studies
- Kampman,
- Arts,
- Hollman
Vol. 73, Issue 2 • March 14, 2013, pp. 70–78
Transformation of Flavonoids by Intestinal Microorganisms
- Blaut,
- Schoefer,
- Braune
Vol. 73, Issue 2 • March 14, 2013, pp. 79–87
Non-Nutritive Bioactive Food Constituents of Plants: Tocopherols (Vitamin E)
- Elmadfa,
- Wagner
Vol. 73, Issue 2 • March 14, 2013, pp. 89–94
Non-Nutritive Bioactive Food Constituents of Plants: Lycopene, Lutein and Zeaxanthin
- Sies,
- Stahl
Vol. 73, Issue 2 • March 14, 2013, pp. 95–100
Non-Nutritive Bioactive Food Constituents of Plants: Bioavailability of Flavonoids
- Rasmussen,
- Breinholt
Vol. 73, Issue 2 • March 14, 2013, pp. 101–111
Potential Risks and Benefits of Phytoestrogen-Rich Diets
- Cassidy
Vol. 73, Issue 2 • March 14, 2013, pp. 120–126
Non-Nutritive Bioactive Constituents of Plants: Phytosterols
- Miettinen,
- Gylling
Vol. 73, Issue 2 • March 14, 2013, pp. 127–134
Non-Nutritive Bioactive Constituents of Plants: Dietary Sources and Health Benefits of Glucosinolates
- Lund
Vol. 73, Issue 2 • March 14, 2013, pp. 135–143
Dependence of Tocopherol Stability on Different Cooking Procedures of Food
- Steinhart,
- Rathjen
Vol. 73, Issue 2 • March 14, 2013, pp. 144–151
Influence of Cooking Process on Phenolic Marker Compounds of Vegetables
- Andlauer,
- Stumpf,
- Hubert,
- Rings,
- Fürst
Vol. 73, Issue 2 • March 14, 2013, pp. 152–159