Nutricines are components of food which are considered for their beneficial effects upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, non-digestible carbohydrates, natural organic acids,enzymes and lecithins.
These all play different but important roles in delaying the onset of disease, controlling microbial spoilage of food, improving the digestion of food and helping the absorption of nutrients from the gastrointestinal tract.
Nutricines provide the crucial link between health and nutrition.
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