NUTR 512 Herbs, Foods and Phytochemicals

3 credits · Human Nutrition · Faculty of Agric Environ Sci · Offered: Fall

An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytoc…

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