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See more studies on Functional food and...
How is this determined?
The order of these related concepts is determined by a statistical analysis of the scientific literature. Highest-frequency concepts appear first.
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water 408 blood 400 Functional foods 331 Nutrition 321 Fat 303 Glucose 233 Obesity 216 cancer 203 Magnetic resonance 199 Milk 192 Toxicity 184 Nutrients 184 Inflammatory 173 Cardiovascular 172 neurons 171 Insulin 162 Cholesterol 162 Enzymes 137 Vitamin 121 diabetes 106 rice 101 Lactic acid 101 Antioxidants 97 Tumor 93 ethanol 92 probiotics 84 |
wheat 81 Soybean 79 Seeds 76 Starch 73 Allergy 72 soy 72 Meat 72 Oligosaccharides 71 skin 70 oxidative stress 65 Nutraceuticals 60 Vitamins 59 Polyphenols 58 Flavonoids 53 Dietary fiber 49 Vegetables 48 Anthocyanins 46 Antihypertensive 45 Phytochemicals 45 Cardiovascular disease 44 Carotenoids 39 Food science 34 Inulin 31 heart 30 Vitamin C 29 |
