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Antioxidants in Foods

Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to r...

Szczegółowa specyfikacja

Zapisane w:
Format: Online
Język:angielski
Wydane: MDPI - Multidisciplinary Digital Publishing Institute 2022
Hasła przedmiotowe:
green tea extract
food processing
tannase
ultrasound
antioxidant activity
liver injury
acclimatisation
antioxidant defences
chlorophyll fluorescence
in vitro culture
peroxidase
stevia plants
7S basic globulins
anti-inflammatory protein
antioxidant protein
cytokines
glutathione
iNOS
nitric oxide
oxidative stress
sweet lupins group
home-cooking
extra virgin olive oil
UPLC-ESI-QqQ-MS/MS
healthy cooking
Mediterranean diet
phenolic compounds
bioactive compounds
functional pasta
gluten-free pasta
bioaccessibility
bioavailability
whole grain
composite flour
legumes
food by-products
avocados (Persea americana Mill.)
low temperatures
plastochromanol-8
tocotrienols
tocopherols
tocochromanols
kombucha
tea
fermentation
antioxidant
flavonoids
polyphenols
ascorbic acid
chlorophyll and carotenoid content
biodiversity
Capsicum annuum L.
β-carotene
statistical analysis
rye bread
microencapsulation
phenolics
in vitro relative bioaccessibility
lipoxygenase
cyclooxygenase
acetylcholinesterase
biological activity
lycopene
antioxidants
cancer
diabetes
cardiovascular diseases
skin disorders
free radicals
spectrophotometer
limitations
chemical reactions
colorimetry
anthraquinone
free radical scavenging
inflammatory cytokines
apoptosis
Rumex crispus
skins
seeds
Vitis vinifera
cyclic voltammetry
anthocyanin metabolites
cardioprotection
hepatoprotection
nephroprotection
neuroprotection
antioxidant peptides
element of pork carcasses
spectrometric analysis
ascorbate
ascorbate–glutathione cycle
capsaicin
catalase
dihydrocapsaicin
NADP-dehydrogenases
superoxide dismutase
red cabbage
in vitro gastrointestinal digestion
acid-resistant capsule
UHPLC-Q-Orbitrap HRMS
apples
reducing and chelating capacity
HPLC–DAD–MS/MS
Dillenia indica
heme oxygenase 1 (HO-1)
nuclear factor erythroid 2-related factor 2 (Nrf2)
RAW 264.7 cells
apo-carotenals
bone
osteoclasts
NFκB
synergy
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Dostęp online:ONIX_20220111_9783036505787_204
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ONIX_20220111_9783036505787_204

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