Sebzelerin Beslenme ve İnsan Sağlığı Bakımından Önemi
Özet
Referanslar
Butnariu M, Butu A. Cheınical Composition of Vegetables and their Products. In: Handbook Chemistry Springer-Verlag Berlin Heidelberg; 2014.
Gibson RS. Zinc nutrition in developing countries. Nutrition Research Reviews, 1994; 7:151-173.
Gillman S. Protective effect of fiuits and vegetables on development of stroke in men. JAMA, 1995; 273:1113.
Lenka D Mishra UN, Sahu C, et al. Vegetables for Healty Life. In: Food and Agriculture, Eds. Rout S, Pradhan K, Prusty AJ, ESN Publication, 2021; 1-14, Tarnilnadu, India.
Nielsen SE, Young JF, Daneshvar B, et al. Effect of parsley (Petroseliıııını crispzım) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects. British Joumal of Nutrition, 1999; 81(6): 447-455.
Horbowicz M, Kosson R, Grzesiuk A, et al. Anthocyanins of fruits and vegetables-their occurrence, analysis and role in humarı nutrition. Vegetable Crops Research Bulletin, 2008; 68(1): 5-22.
Lila MA. Anthocyanins and human health: an in vitro investigative approach. Joumal of Biomedicine and Biotechnology, 2004; 2004(5): 306-313.
Almeida D. Manual de culturas horticolas-Volume II. Lisboa, Portugal: Editorial Presença, 2006; 196, 219.
He T, Huang CY, Chen H, et al. Effects of spinach powder fat-soluble extract on proliferation ofhuman gastric adenocarcinoma cells. Bio.medical and Environmental Sciences: BES, 1999; 12(4):247-252.
Siener R, Hönow R, Seidler A, et al. Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry, 2006; 98(2): 220-224.
Dias JS. Nutritional quality and health benefits of vegetables: A review. Food and Nutrition Sciences, 2012; 3(10): 1354-1374.
Misra SK. Anti nutritive bioactive compounds present in unconventional pulses and legumes. Research Journal of Pharmaceutical, Biological and Chemical Science, 2012; 3(2): 586-597.
Slavin JL, Lloyd B. Health benefits offruits and vegetables. American Society for Nutrition. Advances in Nutrition, 2012; 3: 506-516.
Ülger TG, Songur AN, Çırak O, et al. Role ofVegetables in Hunıan Nutrition and Disease Prevention. In: Vegetables-Importance Quality Vegetables to Human Health. Ed: Asaduzzaman MD. Toshiki Asao T, Intechopen, 2018; 1-27.
Aksoy M, Nişancı F, Kızıl M. Besin Ögeleri ve Besin Grupları. İçinde: Türkiye Beslenme Rehberi 2015 (TÜBER), Editörler: Pekcan, G., Şanlıer, N., Baş, M., Başoğlu, S., Acar Tek, N. T.C. Sağlık Bakanlığı Yayın No:1031. Artı6 Medya Tanıtım Reklam Matbaa Ltd. Şti, 2019; 29-49, Kızılay Ankara.
Amao I. Health Benefits ofFruits and Vegetables: Review from Sub-Saharan Africa. Ed. Asaduzzaman MD, Asao T, Vegetables: Importance of Quality Vegetables to Human Health, 323, Intechopen; 2018.
Anonim. Türkiye Beslenme Rehberi. (21.11.2024 tarihinde https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-ve-hareketli-hayat-db/Dokumanlar/Rehberler/Turkiye_Beslenme_Rehber TUBER_2022 _min.pdf adresinden ulaşılmıştır).
Anonim. Beslenme Dostu Okul. (21.11.2024 tarihinde https://www.tedhatay.k12.tr/documents/beslenme.pdf adresinden ulaşılmıştır)
Vincente AR, Manganaris GA, Ortiz CM, et al. Nutritional quality of fruits and vegetables. In Postharvest handling (pp. 69-122). Academic press; 2014.
Salunkhe DK, Bolin HR, Reddy NR. Storage, Processing, and Nutritional Quality of Fruits and Vegetables. Vol. I, Fresh Fruits and Vegetables, CRC Press, Bosto, 1991.
Gonzalez M, Gonzalez V. Organiz acids. In: Food Analysis by HPLC, 3rd ed. Eds. Nollet, L.M.L., Toldra, F. CRC Press Taylor & Francis Group, 2012; 443-466, USA.
Priacina L, Karklina D. Composition of majör organic acids in vegetables and spices. CBU International conference on innovation, technology transfer and education. 2015; 447-454, Prague, Czech Republic.
Hiza HAB, Bente L. Nutrient content of the U.S. food supply, 1909-2004: A summary report. Home economics research report number 57. U.S. Department of Agriculture, Center for nutrition policy and promotion, Washington, D.C. 2007.
Marslı K, Munn EA, Baines S. Protein and vegetarien diets. The Medical Joumal of Australia, 2012; 1(2), 7-10.
Güvenç İ. Sebzecilik: Temel bilgiler muhafaza ve yetiştiricilik. Yy, 2016.
Lattimer JM, Haub MD. Effects of dietary fiber and its components on metabolic health. Nutrients, 2010; 2(12): 1266-1289.
Ötles S, Ozgoz S. Health effects of dietary fiber. Acta scientiarum polonorum. Technologia Alimentaria, 2014; 13(2): 191-202.
Khanum F, Siddalinga Swamy M, Sudarshana Krishna KR, Santhanam K, Viswanathan KR. Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods for Human Nutrition, 2000; 55: 207-218.
Brejnholt SM. Pectin. Food stabilisers, thickeners and gelling agents, 2009; 237-265.
Mahmood Z, Yameen M, Jahangeer M, et al. Lignin as natural antioxidant capacity. Lignin-trends and Applications, 2018; 10: 181-205.
Saltveit MJ. Postharvest glyphosate application reduces toughening, fiber content, and lignification of stored asparagus spears. Journal of the American Society for Horticultural Science, 1998; 113(4): 569-572.
Jyothsna E, Hymavathi TV. Resistant starch: Importance, categories, food sources and physiological effects. Journal of Pharmacognosy and Phytochemistry, 2017; 6(2): 67-69.
Marlett JA, Longacre MJ. Comparison of in vitro and in vivo measures of resistant starch in selected grain products. Cereal Chemistry, 1996; 73(1): 63-68.
Mussatto SI, Mancilha IM. Non-digestible oligosaccharides: A review. Carbohydrate polymers, 2007; 68(3): 587-597.
Meyer KA, Kushi L H, Jacobs Jr DR, et al. Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. The American Journal of Clinical Nutrition, 2000; 71(4): 921-930.
Martin C, Zhang Y, Tonelli C. Plants, diet, and health. Annual review of plant biology, 2013; 64(1): 19-46.
World Health Organization. Healthy diet (No. WHO-EM/NUT/282/E). World Health Organization. Regional Office for the Eastern Mediterranean, 2019.
Anderson JW, Baird P, Davis Jr, RH, et al. Health benefits of dietary fiber. Nutrition Reviews, 2009; 67(4): 188-205.
Asensi-Fabado MA, Munné-Bosch S. Vitamins in plants: occurrence, biosynthesis and antioxidant function. Trends in Plant Science, 2010; 15(10): 582-592.
Pinto J, Rivlin R. Riboflavin (vitamin B2). Handbook of vitamins, 2013; 5: 191-266.
Kasım R. Sebzelerin Beslenme Değeri, Sebze Yetiştirme Teknikleri, Nobel Akademik Yayıncılık, Editör: Kasım Rezzan, M. Ufuk Kasım, Basım sayısı:1, Sayfa sayısı:432, ISBN:978-625-417-642-5, 2022; 71-135.
Spinneker A, Sola R, Lemmen V. et al. Vitamin B6 status, deficiency and its consequences-an overview. Nutricion Hospitalaria, 2007; 22(1): 7-24.
Butnariu M, Raba D, Grozea I, et al. The impact of physical processes and chemicals of the antioxidants (bioactivity compounds). J Bioequiv Availab, 2013; 5: e44.
Evans WJ. Vitamin E, vitamin C, and exercise. The American journal of clinical nutrition, 2000; 72(2): 647S-652S.
Anonim. Vitamin E Fact Sheet for Consumers. (22.11.2024 tarihinde https://ods.od.nih.gov/pdf/factsheets/vitamine-Consumer.pdf adresinden ulaştırılmıştır).
Anonim. K Vitamini Ne İşe Yarar? K Vitamini Hangi Besinlerde Bulunur? (22.11.2024 tarihinde https://www.memorial.com.tr/saglik-rehberi/k-vitamini-hangi-besinlerde-bulunur adresinden ulaşılmıştır).
Presse N, Belleville S, Gaudreau P, et al. Vitamin K status and cognitive function in healthy older adults. Neurobiology of aging, 2013; 34(12): 2777-2783.
Titchenal CA, Dobbs J. A system to assess the quality of food sources of calcium. Journal of Food Composition and Analysis, 2007; 20(8): 717-724.
Jahnen-Dechent W, Ketteler M. Magnesium basics. Clinical kidney journal, 2012; 5(Suppl_1): i3-i14.
Prasad R, Majumdar K, Shivay YS. Minerals in plant and human nutrition and health. International Plant Nutrition Institute (IPNI) Peachtree Corners: Peachtree Corners, GA, 2016; USA.
Nimni ME, Han B, Cordoba F. Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 2007; 4: 1-12.
McDowell LR. Iron, Manganese, and Zinc (pp. 291-315). Orlando, FL: Academic Press.1985.
Uriu-Adams JY, Keen CL. Copper, oxidative stress, and human health. Molecular aspects of medicine, 2005; 26(4-5): 268-298.
De Romaña DL, Olivares M, Uauy R, et al. Risks and benefits of copper in light of new insights of copper homeostasis. Journal of Trace Elements in Medicine and Biology, 2011; 25(1): 3-13.
Prasad AS. Zinc: an overview. Nutrition (Burbank, Los Angeles County, Calif.), 1995; 11(1 Suppl): 93-99.
Rink L. Zinc and the immune system. Proceedings of the Nutrition Society, 2000; 59(4): 541-552.
National Research Council. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Institute of Medicine/Food and Nutrition Board. National Academy Press. 2001; Washington DC.
Degeneve A. Antioxidants in fruit and vegetables. University of Glasgow (United Kingdom); 2004.
Shetty AA, Magadum S, Managanvi K. Vegetables as sources of antioxidants. Journal of Food and Nutritional Disorders, 2013; 2(1): 2.
Willcox JK, Catignani GL, Lazarus S. Tomatoes and cardiovascular health. 2003.
Daood HG, Vinkler M, Markus F, et al. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry, 1996; 55(4): 365-372.
Santas J, Carbo R, Gordon MH, et al. Comparison of the antioxidant activity of two Spanish onion varieties. Food Chemistry, 2008; 107(3): 1210-1216.
Beevi SS, Mangamoori LN, Gowda BB. Polyphenolics profile and antioxidant properties of Raphanus sativus L. Natural Product Research, 2012; 26(6): 557-563.
Alasalvar C, Grigor JM, Zhang D, et al. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of agricultural and food chemistry, 2001; 49(3): 1410-1416.
Jaiswal AK, Rajauria G, Abu-Ghannam N, et al. Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables. Natural Product Communications, 2011; 6(9), 1934578X1100600923.
Gupta S, Lakshmi AJ, Manjunath MN, et al. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT-Food Science and Technology, 2005; 38(4): 339-345.
Manach C, Scalbert A, Morand C, et al. Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 2004; 79(5): 727-747.
Referanslar
Butnariu M, Butu A. Cheınical Composition of Vegetables and their Products. In: Handbook Chemistry Springer-Verlag Berlin Heidelberg; 2014.
Gibson RS. Zinc nutrition in developing countries. Nutrition Research Reviews, 1994; 7:151-173.
Gillman S. Protective effect of fiuits and vegetables on development of stroke in men. JAMA, 1995; 273:1113.
Lenka D Mishra UN, Sahu C, et al. Vegetables for Healty Life. In: Food and Agriculture, Eds. Rout S, Pradhan K, Prusty AJ, ESN Publication, 2021; 1-14, Tarnilnadu, India.
Nielsen SE, Young JF, Daneshvar B, et al. Effect of parsley (Petroseliıııını crispzım) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects. British Joumal of Nutrition, 1999; 81(6): 447-455.
Horbowicz M, Kosson R, Grzesiuk A, et al. Anthocyanins of fruits and vegetables-their occurrence, analysis and role in humarı nutrition. Vegetable Crops Research Bulletin, 2008; 68(1): 5-22.
Lila MA. Anthocyanins and human health: an in vitro investigative approach. Joumal of Biomedicine and Biotechnology, 2004; 2004(5): 306-313.
Almeida D. Manual de culturas horticolas-Volume II. Lisboa, Portugal: Editorial Presença, 2006; 196, 219.
He T, Huang CY, Chen H, et al. Effects of spinach powder fat-soluble extract on proliferation ofhuman gastric adenocarcinoma cells. Bio.medical and Environmental Sciences: BES, 1999; 12(4):247-252.
Siener R, Hönow R, Seidler A, et al. Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry, 2006; 98(2): 220-224.
Dias JS. Nutritional quality and health benefits of vegetables: A review. Food and Nutrition Sciences, 2012; 3(10): 1354-1374.
Misra SK. Anti nutritive bioactive compounds present in unconventional pulses and legumes. Research Journal of Pharmaceutical, Biological and Chemical Science, 2012; 3(2): 586-597.
Slavin JL, Lloyd B. Health benefits offruits and vegetables. American Society for Nutrition. Advances in Nutrition, 2012; 3: 506-516.
Ülger TG, Songur AN, Çırak O, et al. Role ofVegetables in Hunıan Nutrition and Disease Prevention. In: Vegetables-Importance Quality Vegetables to Human Health. Ed: Asaduzzaman MD. Toshiki Asao T, Intechopen, 2018; 1-27.
Aksoy M, Nişancı F, Kızıl M. Besin Ögeleri ve Besin Grupları. İçinde: Türkiye Beslenme Rehberi 2015 (TÜBER), Editörler: Pekcan, G., Şanlıer, N., Baş, M., Başoğlu, S., Acar Tek, N. T.C. Sağlık Bakanlığı Yayın No:1031. Artı6 Medya Tanıtım Reklam Matbaa Ltd. Şti, 2019; 29-49, Kızılay Ankara.
Amao I. Health Benefits ofFruits and Vegetables: Review from Sub-Saharan Africa. Ed. Asaduzzaman MD, Asao T, Vegetables: Importance of Quality Vegetables to Human Health, 323, Intechopen; 2018.
Anonim. Türkiye Beslenme Rehberi. (21.11.2024 tarihinde https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-ve-hareketli-hayat-db/Dokumanlar/Rehberler/Turkiye_Beslenme_Rehber TUBER_2022 _min.pdf adresinden ulaşılmıştır).
Anonim. Beslenme Dostu Okul. (21.11.2024 tarihinde https://www.tedhatay.k12.tr/documents/beslenme.pdf adresinden ulaşılmıştır)
Vincente AR, Manganaris GA, Ortiz CM, et al. Nutritional quality of fruits and vegetables. In Postharvest handling (pp. 69-122). Academic press; 2014.
Salunkhe DK, Bolin HR, Reddy NR. Storage, Processing, and Nutritional Quality of Fruits and Vegetables. Vol. I, Fresh Fruits and Vegetables, CRC Press, Bosto, 1991.
Gonzalez M, Gonzalez V. Organiz acids. In: Food Analysis by HPLC, 3rd ed. Eds. Nollet, L.M.L., Toldra, F. CRC Press Taylor & Francis Group, 2012; 443-466, USA.
Priacina L, Karklina D. Composition of majör organic acids in vegetables and spices. CBU International conference on innovation, technology transfer and education. 2015; 447-454, Prague, Czech Republic.
Hiza HAB, Bente L. Nutrient content of the U.S. food supply, 1909-2004: A summary report. Home economics research report number 57. U.S. Department of Agriculture, Center for nutrition policy and promotion, Washington, D.C. 2007.
Marslı K, Munn EA, Baines S. Protein and vegetarien diets. The Medical Joumal of Australia, 2012; 1(2), 7-10.
Güvenç İ. Sebzecilik: Temel bilgiler muhafaza ve yetiştiricilik. Yy, 2016.
Lattimer JM, Haub MD. Effects of dietary fiber and its components on metabolic health. Nutrients, 2010; 2(12): 1266-1289.
Ötles S, Ozgoz S. Health effects of dietary fiber. Acta scientiarum polonorum. Technologia Alimentaria, 2014; 13(2): 191-202.
Khanum F, Siddalinga Swamy M, Sudarshana Krishna KR, Santhanam K, Viswanathan KR. Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods for Human Nutrition, 2000; 55: 207-218.
Brejnholt SM. Pectin. Food stabilisers, thickeners and gelling agents, 2009; 237-265.
Mahmood Z, Yameen M, Jahangeer M, et al. Lignin as natural antioxidant capacity. Lignin-trends and Applications, 2018; 10: 181-205.
Saltveit MJ. Postharvest glyphosate application reduces toughening, fiber content, and lignification of stored asparagus spears. Journal of the American Society for Horticultural Science, 1998; 113(4): 569-572.
Jyothsna E, Hymavathi TV. Resistant starch: Importance, categories, food sources and physiological effects. Journal of Pharmacognosy and Phytochemistry, 2017; 6(2): 67-69.
Marlett JA, Longacre MJ. Comparison of in vitro and in vivo measures of resistant starch in selected grain products. Cereal Chemistry, 1996; 73(1): 63-68.
Mussatto SI, Mancilha IM. Non-digestible oligosaccharides: A review. Carbohydrate polymers, 2007; 68(3): 587-597.
Meyer KA, Kushi L H, Jacobs Jr DR, et al. Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. The American Journal of Clinical Nutrition, 2000; 71(4): 921-930.
Martin C, Zhang Y, Tonelli C. Plants, diet, and health. Annual review of plant biology, 2013; 64(1): 19-46.
World Health Organization. Healthy diet (No. WHO-EM/NUT/282/E). World Health Organization. Regional Office for the Eastern Mediterranean, 2019.
Anderson JW, Baird P, Davis Jr, RH, et al. Health benefits of dietary fiber. Nutrition Reviews, 2009; 67(4): 188-205.
Asensi-Fabado MA, Munné-Bosch S. Vitamins in plants: occurrence, biosynthesis and antioxidant function. Trends in Plant Science, 2010; 15(10): 582-592.
Pinto J, Rivlin R. Riboflavin (vitamin B2). Handbook of vitamins, 2013; 5: 191-266.
Kasım R. Sebzelerin Beslenme Değeri, Sebze Yetiştirme Teknikleri, Nobel Akademik Yayıncılık, Editör: Kasım Rezzan, M. Ufuk Kasım, Basım sayısı:1, Sayfa sayısı:432, ISBN:978-625-417-642-5, 2022; 71-135.
Spinneker A, Sola R, Lemmen V. et al. Vitamin B6 status, deficiency and its consequences-an overview. Nutricion Hospitalaria, 2007; 22(1): 7-24.
Butnariu M, Raba D, Grozea I, et al. The impact of physical processes and chemicals of the antioxidants (bioactivity compounds). J Bioequiv Availab, 2013; 5: e44.
Evans WJ. Vitamin E, vitamin C, and exercise. The American journal of clinical nutrition, 2000; 72(2): 647S-652S.
Anonim. Vitamin E Fact Sheet for Consumers. (22.11.2024 tarihinde https://ods.od.nih.gov/pdf/factsheets/vitamine-Consumer.pdf adresinden ulaştırılmıştır).
Anonim. K Vitamini Ne İşe Yarar? K Vitamini Hangi Besinlerde Bulunur? (22.11.2024 tarihinde https://www.memorial.com.tr/saglik-rehberi/k-vitamini-hangi-besinlerde-bulunur adresinden ulaşılmıştır).
Presse N, Belleville S, Gaudreau P, et al. Vitamin K status and cognitive function in healthy older adults. Neurobiology of aging, 2013; 34(12): 2777-2783.
Titchenal CA, Dobbs J. A system to assess the quality of food sources of calcium. Journal of Food Composition and Analysis, 2007; 20(8): 717-724.
Jahnen-Dechent W, Ketteler M. Magnesium basics. Clinical kidney journal, 2012; 5(Suppl_1): i3-i14.
Prasad R, Majumdar K, Shivay YS. Minerals in plant and human nutrition and health. International Plant Nutrition Institute (IPNI) Peachtree Corners: Peachtree Corners, GA, 2016; USA.
Nimni ME, Han B, Cordoba F. Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 2007; 4: 1-12.
McDowell LR. Iron, Manganese, and Zinc (pp. 291-315). Orlando, FL: Academic Press.1985.
Uriu-Adams JY, Keen CL. Copper, oxidative stress, and human health. Molecular aspects of medicine, 2005; 26(4-5): 268-298.
De Romaña DL, Olivares M, Uauy R, et al. Risks and benefits of copper in light of new insights of copper homeostasis. Journal of Trace Elements in Medicine and Biology, 2011; 25(1): 3-13.
Prasad AS. Zinc: an overview. Nutrition (Burbank, Los Angeles County, Calif.), 1995; 11(1 Suppl): 93-99.
Rink L. Zinc and the immune system. Proceedings of the Nutrition Society, 2000; 59(4): 541-552.
National Research Council. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Institute of Medicine/Food and Nutrition Board. National Academy Press. 2001; Washington DC.
Degeneve A. Antioxidants in fruit and vegetables. University of Glasgow (United Kingdom); 2004.
Shetty AA, Magadum S, Managanvi K. Vegetables as sources of antioxidants. Journal of Food and Nutritional Disorders, 2013; 2(1): 2.
Willcox JK, Catignani GL, Lazarus S. Tomatoes and cardiovascular health. 2003.
Daood HG, Vinkler M, Markus F, et al. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry, 1996; 55(4): 365-372.
Santas J, Carbo R, Gordon MH, et al. Comparison of the antioxidant activity of two Spanish onion varieties. Food Chemistry, 2008; 107(3): 1210-1216.
Beevi SS, Mangamoori LN, Gowda BB. Polyphenolics profile and antioxidant properties of Raphanus sativus L. Natural Product Research, 2012; 26(6): 557-563.
Alasalvar C, Grigor JM, Zhang D, et al. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of agricultural and food chemistry, 2001; 49(3): 1410-1416.
Jaiswal AK, Rajauria G, Abu-Ghannam N, et al. Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables. Natural Product Communications, 2011; 6(9), 1934578X1100600923.
Gupta S, Lakshmi AJ, Manjunath MN, et al. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT-Food Science and Technology, 2005; 38(4): 339-345.
Manach C, Scalbert A, Morand C, et al. Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 2004; 79(5): 727-747.
