Results 261 to 270 of about 808,916 (299)

Ultra-Processed Foods Are Not All Alike: A Novel, Objective Approach to Differentiate Among Processed Foods Including Those Classified As NOVA 4

open access: yesCurrent Developments in Nutrition
Richard Black   +7 more
doaj  

Predicting Calcium Adequacy: Application of Calcium Bioavailability Predictive Equation

open access: yesCurrent Developments in Nutrition
Tasija A Karosas   +4 more
doaj  

Interactions of Non-Nutrients with Nutrients [PDF]

open access: possible, 2015
An extensive literature review discusses the effect of nutrient intakes on the action of non-nutrients, and vice-versa. The topics are arranged in 28 nutrient sections which can contain up to 17 non-nutrient groups. Included are a synopsis of the actual status of research; generalizations; and directions for future research.
R. Miltenberger   +2 more
openaire   +2 more sources
Some of the next articles are maybe not open access.

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Nutrient absorption

Current Opinion in Gastroenterology, 1998
Interesting advances occurred recently in nutrient absorption. Kinetics of triacylglycerol appearance in endoplasmic reticulum, Golgi apparatus, and lymph support the hypothesis that endoplasmic reticulum-to-Golgi transport is rate-limiting for lipid absorption. Apolipoprotein B does not appear necessary for initial formation of chylomicron-sized lipid
D F, Nutting   +3 more
openaire   +3 more sources

Nutrients as Nutrients and Nutrients as Prophylactic Drugs

The Journal of Nutrition, 1988
A prevalent concept in the current nutritional lit erature draws a distinction between nutrient require ments for the prevention of deficiency diseases and re quirements for the maintenance of "optimal health." This concept implies that health benefits may be de rived from intakes of nutrients beyond their present recommendeddietary allowances (RDAs ...
openaire   +3 more sources

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Journal of Food Composition and Analysis, 2009
Globally, potatoes account for only about 2% of the food energy supply, yet they are the predominant staple for many countries. In developed countries, potatoes account for 540 kJ (130 kcal) per person per day, while in developing countries, it is only 170 kJ (42 kcal) per person per day.
Ruth Charrondiere   +2 more
openaire   +2 more sources

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