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Sarojani, J. K.
- Thiocyanate Content in Foods and Effect of Domestic Processing
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Rural Home Science, University o f Agricultural Sciences, Dharwad-580 008, IN
1 Department of Food Science and Nutrition, College of Rural Home Science, University o f Agricultural Sciences, Dharwad-580 008, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 4 (2010), Pagination: 152-157Abstract
Goitrogens are substances present in food capable of altering the thyroid function by interfering with the assimilation of iodine or its utilization in the synthesis of thyroid hormones, there by affecting regulatory mechanisms which may maintain thyroid homeostasis. Goitrogens present in the food are in the form of thiocyanate, isothiocyanate L-5-vinyl-2 thiooxozolidone (goitrin), C-glycosylflavones, thionamidelikegoitrogens, disulphides, phenols, phthalates, biphenyls, lithium and excess iodine.- Nutritional Assessment of Elderly through Anthropometric Measurements in an Urban Area of Karnataka
Abstract Views :206 |
PDF Views:1
Authors
Affiliations
1 Division of Foods and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, IN
1 Division of Foods and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, IN