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References 1. Abdul , Q. A. , Choi , R. J. , Jung , H. A. , Choi , J. S. ( 2016 ) Health benefit of fucosterol from marine algae: a review . J. Sci. Food
. Köhler , A. , Pirk , C. W. W. , Nicolson , S. W. ( 2012 ) Honeybees and nectar nicotine: deterrence and reduced survival versus potential health benefits . J. Insect Physiol. 58 , 286 – 292 . 46
. Farzaneh , V. , Carvalho , I. S. ( 2015 ) A review of the health benefit potentials of herbal plant infusions and their mechanism of actions . Ind. Crops. Prod. 65 , 247 – 258 . 13
Online information on chia seeds – A systematic content analysis
Oral presentation at the 13th Conference of the Hungarian Medical Association of America – Hungary Chapter (HMAA-HC) at 30-31 August 2019, in Balatonfüred, Hungary
about the chia seed's health benefits, only a few have been scientifically proven [ 1 ]. Still, due to its chemical composition and nutritive value, the chia seed represents a huge potential in several regions around the globe, in the areas of human
: 136 – 9 . 10.4103/0250-474X.54279 5. Boyer , J Liu , RH . Apple phytochemicals and their health benefits . Nutr J . 2004 ; 3
): Forming a story: the health benefits of narrative. Journal of Clinical Psychology , 55: 1234-1254. Forming a story: the health benefits of narrative Journal of Clinical Psychology
physiological effects during the fermentation of milk and milk products. These peptides, obtained by proteolysis, possess many health benefits, such as antioxidant, antimicrobial and antihypertensive activities ( Mushtaq et al., 2019 ). In this sense, cheese
.37%, Val 5.50%), supporting its nutritional value and health benefits. Sulphur-containing amino acids have several functions: they are essential for maintaining health through normal cellular functions and antioxidant action ( Mukwevho et al., 2014
1906 Settanni , L. & Moschetti , G. (2010): Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Fd Microbiol ., 27 , 691
Red cabbage ( Brassica oleracea var. capitata f. rubra ) is a culinary herb particularly rich in bioactive micronutrients, which contribute to health benefits and pharmacological – antioxidant, anti-inflammatory, anticancer, neuroprotective
