Search Results - "oxygen radicals"

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity by Mario Schmidt, Sofia Hopfhauer, Uwe Schwarzenbolz, Volker Böhm

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Omega 3 fatty acids - Potential modulators for oxidative stress and inflammation in the management of sickle cell disease by Shahida A. Khan, Ghazi A. Damanhouri, Tahir J. Ahmed, Saeed H. Halawani, Ashraf Ali, Ahmad Makki, Sarah A. Khan

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Synthesis and Evaluation of the Anti-Oxidant Capacity of Curcumin Glucuronides, the Major Curcumin Metabolites by Ambar K. Choudhury, Suganya Raja, Sanjata Mahapatra, Kalyanam Nagabhushanam, Muhammed Majeed

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Antioxidants: Terminology, Methods, and Future Considerations by Khiena Brainina, Natalia Stozhko, Marina Vidrevich

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Use of Melatonin in Oxidative Stress Related Neonatal Diseases by Gabriella D'Angelo, Roberto Chimenz, Russel J. Reiter, Eloisa Gitto

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Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts by Abbey Symes, Amin Shavandi, Hongxia Zhang, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din Ahmed Bekhit

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Friend or Foe? The Roles of Antioxidants in Acute Lung Injury by Yang Liu, Shujun Zhou, Du Xiang, Lingao Ju, Dexin Shen, Xinghuan Wang, Yanfeng Wang

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Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology by Issis Quispe-Fuentes, Antonio Vega-Gálvez, Víctor H. Campos-Requena

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Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties by María Gabriela Gallego, Michael H. Gordon, Francisco Segovia, María Pilar Almajano Pablos

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Comparison of Anti-Glycation Capacity of Two New Purple-Colored- Leaf Tea Cultivars with an Ordinary Green-Colored-Leaf Tea Cultivar in Taiwan by Su-Chen Ho, Min-Sheng Su, Chih-Cheng Lin, Chui-Feng Chiu

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Lipid Peroxidation Research

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The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models by Nurul Aini Mohd Azman, Maria Gabriela Gallego, Luis Juliá, Lluis Fajari, MaríaPilar Almajano

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Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness by Ahlam Al-Yafeai, Peter Bellstedt, Volker Böhm

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The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions by Monika Skowyra, Victor Falguera, Nurul A. M. Azman, Francisco Segovia, Maria P. Almajano

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Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food by Francisco Segovia Gómez, Sara Peiró Sánchez, Maria Gabriela Gallego Iradi, Nurul Aini Mohd Azman, María Pilar Almajano

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Superoxide Radicals in the Execution of Cell Death by Junichi Fujii, Takujiro Homma, Tsukasa Osaki

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Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity by Josephine Kschonsek, Theresa Wolfram, Annette Stöckl, Volker Böhm

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Lithium salts of Krebs cycle substrates as potential normothymic antioxidant agents by Evgenii Plotnikov, Elena Korotkova, Olesya Voronova

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Effects of Enzymatic- and Ultrasound-Assisted Extraction on Physicochemical and Antioxidant Properties of Collagen Hydrolysate Fractions from Alaska Pollack (<i>Theragra chalcogram... by Ju Eun Lee, Sang-Kyu Noh, Mi Jeong Kim

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Phenylethyl Isothiocyanate Extracted from Watercress By-Products with Aqueous Micellar Systems: Development and Optimisation by Ezequiel R. Coscueta, Celso A. Reis, Manuela Pintado

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