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- W1539313304 abstract "Dietary plants based on whole foods with minimal processing offer enormous advantages over modern processed foods, as do many non-standardized herbs, tonics and teas over their fractionated modern progeny. Some of the primary nutrients and constituents of plant foods, spices and beverages undergo biochemical transformation immediately or shortly after harvest as well as from processing techniques and shelf life deterioration. Dramatic biochemical differences exist between ‘locally produced and consumed foods’ and their industrially mass produced counterparts, transported great distances and stored prior to consumption; thus impacting the quality and quantity of what is delivered to target markets and the consumer. Health foods as medicinal plant preparations may display the greatest health benefits when (1) minor constituents may be lost because incomplete understanding forces erroneous conclusions about the identity of the active and inert ingredients, (2) inert and unidentified compounds mitigate unfavorable side-effects or enhance therapeutic actions, (3) active compounds become unstable or less potent when isolated or manipulated in relation to their environment, and (4) unknown pharmacokinetics are altered by increasing active compound ratios. Standardized plant products are preferable when analytical, pharmacological, biological, etc data are adequate or complete and standardized products that are truly superior in efficacy and safety can be successfully produced." @default.
- W1539313304 created "2016-06-24" @default.
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- W1539313304 date "2002-01-01" @default.
- W1539313304 modified "2023-10-09" @default.
- W1539313304 title "Health foods in anti-aging therapy: reducers of physiological decline and degenerative diseases" @default.
- W1539313304 cites W2054884179 @default.
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- W1539313304 doi "https://doi.org/10.1016/s1572-557x(02)80024-1" @default.
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