The Potential of Dietary Antioxidants

• Eará dahkkit: Dini, Irene (Doaimmaheaddji), Montesano, Domenico (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel 2022
• Fáttát: Research & information: general; Biology, life sciences; Food & society; Trichoderma spp.; EVOO; olive pomace; olive vegetation water; Olea europea var Leccino; HRMS-Orbitrap; phenolic identification; antioxidant activity; grape seed oil fatty acid; novel extraction; tocopherol; supercritical fluid; microwave assisted; ultrasound assisted; Soxhlet; olive mill wastewater; olive oil; Olive Pâté; antioxidants; nutraceutical; Q Exactive Orbitrap LC-MS/MS; Clery strawberry; food processing; Polyphenols; multi-methodological evaluation; HS-GC/MS analysis; PCA; antioxidant; HepG2 cells; EVOO extract; IOC methods; LDLR; PCSK9; tomatoes; NMR spectroscopy; FT-ICR mass spectrometry; ripening stage; phenolics; metabolomics; phytochemicals; cardoon; multipurpose plant; chlorogenic acid; fatty acids; herbal treatment; organic zinc; lamb; Haemonchus contortus; antioxidant enzymes; lipid peroxidation; mineral status; paraxanthine; caffeine; CYP1A2 phenotyping; human saliva; differential pulse voltammetry; egg; flavonoids; inductively coupled plasma mass spectrometry (ICP-MS); metallome; quercetin; walnut; by-products; antitussive; ROS; NOx; IL-6; CXC-R1; histopathological analysis; sustainable agriculture; onion skin; traditional varieties; flavonols; dietary antioxidants,; Helichrysum; medicinal plants; infusions; phenolic compounds; antioxidative potential; polyphenols; flavonids; endogenous antioxidant enzymes; reduced glutathione; oxidized glutathione; catalase; superoxide dismutase; interleukin 6; tumor necrosis factor; endurance sports; Ficus carica; oxidative stress protection; stress hormones; epidermal skin barrier; nutricosmetics; brown rice; fermentation; germination; stress; bioactive compounds; untargeted metabolomics; functional food; health benefits; lovage; elicitation; phenolic acids; potential anti-inflammatory potential; anticancer properties; antioxidative activity; bioactive peptides; peptidomics; mass spectrometry; soybean; plant-based foods; LDL; CVD; lipid oxidation; dietary fiber; cholesterol; hyperlipidemia; microalgae; spirulina; inflammation; lipopolysaccharide; dairy cows; fattening bulls; leukocytes; spices; condiments; extra-virgin olive oil; antiviral properties; antioxidant properties; nutricosmetic; grape seed; pomace; polyunsaturated fatty acids; polyphenol; resveratrol; rutin; HPLC; GC; coumarins; green synthesis; DFT; red algae; antioxidant and antimicrobial ability; lipoperoxidation; salmon; anticancer; marigold; sage; bearberry; eucalyptus; yarrow; apples; pomegranate; mitochondrial DNA; DNA damage; apoptosis; oral cancer; arbutin; melanin; pigment; melasma; skin lightening; cosmetic; hyperpigmentation; tyrosinase; nuclear factor erythroid 2-related factor 2 (Nrf2); Brassicaceae; light wavelength; reactive oxygen species (ROS); oxidative stress; antioxidant proteins; Moringa leaf extract; nanoencapsulation; rabbit; physiology; reproduction; n/a
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

Čoahkkáigeassu

Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the formed ROS and RNS. The antioxidant molecules are classified into primary and secondary defense molecules. The primary antioxidant molecules (i.e., vitamins C and E, ubiquinone, and glutathione) reduce oxidation effects by moving a proton to the free radical species or electron donors, or by terminating the chain reactions The secondary antioxidants (i.e., N-acetyl cysteine and lipoic acid) act as cofactors for some enzyme systems or neutralize the production of free radicals by transition metals. This work comprises original research papers and reviews on antioxidant molecules in food, the agricultural practices that maximize their levels in plants, the potential preventive effects of selected classes of antioxidant molecules, their potential use in functional foods, and the pharmaceutical delivery systems that maximize their potential activity when used as supplements.

Olgguldas hápmi

1 electronic resource (552 p.)

ISBN

books978-3-0365-4951-4
9783036549521
9783036549514

Beassan

Open Access