点此进入淘宝搜索页搜索　　參考價格: 点此进入淘宝搜索页搜索
　　分類: 图书,进口原版,Cooking, Food & Wine（烹调，食品与酒类）,
　　品牌: P. C. CalderP. Yaqoob

基本信息出版社:Woodhead Publishing Ltd (2013年3月31日)丛书名:Woodhead Publishing Series in Food Science, Technology and Nutrition精装:900页正文语种:英语ISBN:0857090372条形码:9780857090379ASIN:0857090372您想告诉我们您发现了更低的价格?

商品描述内容简介In recent decades much research has been carried out into the effects of dietary constituents on human immune responses. One of the body A|s first responses to infection is inflammation. Though inflammation defends the body against infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for certain diseases. This book provides an overview of key research in this important area. After an introductory section on the fundamentals of immunity and inflammation, following chapters review the effects of different food constituents. Final chapters discuss important related issues, such as ageing and exercise.作者简介P. C. Calder, University of Southampton and P. Yaqoob, University of Reading, UK

 

 

免责声明：本文为网络用户发布，其观点仅代表作者个人观点，与本站无关，本站仅提供信息存储服务。文中陈述内容未经本站证实，其真实性、完整性、及时性本站不作任何保证或承诺，请读者仅作参考，并请自行核实相关内容。