Extractable and Non-Extractable Antioxidants

• Autor principal: Lucarini, Massimo (auth)
• Outros Autores: Durazzo, Alessandra (auth)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Assuntos: Biology, life sciences; biorefinery; polyphenols; polymerization; n/a; black teas; nutrient; ultrasound assisted extraction; cyclodextrin; HPLC-ESI/MS; legumes; degradation; LC-ESI-Q-TOF-MS; antioxidant activity; forest residues; multivariate analysis; bio-based; chemometrics; extractable polyphenols; extractable compounds; pre-column HPLC method; Cagnulari marc; antioxidant capacity; flour; total polyphenol content (TPC); digestibility; ferric reducing antioxidant power (FRAP); natural antioxidants; dietary assessment.; eggplant; antioxidant; botanicals; anthocyanins; trans-cinnamaldehyde; anti-inflammation; cereals; functional ingredient; food composition database; agglomerative hierarchical clustering; circular economy; fermentation; Aloysia triphylla; Naviglio Extractor®; flavonols glycosides; self-inclusion; phenolic contents; grape seed; integrated food research; antioxidants; dedicated databases; phenolic compounds; non-extractable compounds; value-added by-products; phenolic acids; dietary supplements; berries jam; phenolics; inclusion complex; sour cherry; Pleurotus ostreatus; catechins; proanthocyanidins; Chinese mistletoes; nuclear magnetic spectroscopy; nitric oxide scavengers; quercitrin; endothelial cell; polyphenolic compounds; Italian popular recipes; green extraction; non-extractable polyphenols; classic extraction; study approach; daidzein; ?-cyclodextrin; Camellia sinensis; antioxidant properties; digestive enzyme; extractable; bioactive compounds; principal component analysis; non-extractable; oxidative stress
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

The Special Issue "Extractable and Non-Extractable Antioxidants" gives an updated view on antioxidants-both in their extractable and non-extractable form-in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential benef...