Food and dietetic products and coronary heart disease | Hrana i dijetetski proizvodi i ishemijska bolest srca
2008
Stanković, I., Farmaceutski fakultet, Beograd (Serbia) | Miletić, I., Farmaceutski fakultet, Beograd (Serbia) | Đorđević, B., Farmaceutski fakultet, Beograd (Serbia)
Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red wine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements.
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