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En este libro encontrará fantásticas recetas para familias como los angeles suya, con poco tiempo. Cuando cocinar diariamente una comida completa resulta imposible, las deliciosas cremas, pizzas, hamburguesas y bocadillos de pan pita descritos en estas páginas, se convierten en una alternativa sana y deliciosa.
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Extra info for Aperitivos Y Entrantes
Green tea is prepared by panfrying or steaming withered leaves to heatinactivate oxidative enzymes; the leaves are then dried. In contrast, black tea is produced by crushing fresh tea leaves and allowing enzyme-mediated oxidation to occur in a process commonly known as fermentation. Green tea is chemically characterized by the presence of large amounts of polyphenolic compounds known as catechins (Fig. ). *Supported by NIH Grant CA 88961. ✝To whom all correspondence should be addressed. © CAB International 2006.
K. and Mukhtar, H. (2001) Antioxidants in chemoprevention of skin cancer. Current Problems in Dermatology 29, 128–139. A. C. (1997) The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition 37, 693–704. , Li, H. S. (1997) Absorption, distribution, elimination of tea polyphenols in rats. Drug Metabolism and Disposition 25, 1045–1050. F. and Frei, B. (1999) Black tea increases the resistance of human plasma to lipid peroxidation in vitro, but not ex vivo. Free Radical Biology and Medicine 27, 381–387.
Much of the uncertainty stems from the much higher concentrations of tea polyphenols used in cell-line studies compared with those present in the plasma and tissue following normal consumption of tea. A detailed understanding of the levels of tea polyphenols available in the plasma and tissues and a careful consideration of the factors that affect tea polyphenol bioavailability are necessary to understand the biological actions of tea, to develop useful biomarkers for tea consumption and to design effective intervention trials for human diseases.