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dc.contributor.editorSeiquer, Isabel
dc.contributor.editorPalma, José
dc.date.accessioned2022-01-11T13:32:45Z
dc.date.available2022-01-11T13:32:45Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036505787_204
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76468
dc.description.abstractAntioxidants 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 reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCV Food & society
dc.subject.othergreen tea extract
dc.subject.otherfood processing
dc.subject.othertannase
dc.subject.otherultrasound
dc.subject.otherantioxidant activity
dc.subject.otherliver injury
dc.subject.otheracclimatisation
dc.subject.otherantioxidant defences
dc.subject.otherchlorophyll fluorescence
dc.subject.otherin vitro culture
dc.subject.otherperoxidase
dc.subject.otherstevia plants
dc.subject.other7S basic globulins
dc.subject.otheranti-inflammatory protein
dc.subject.otherantioxidant protein
dc.subject.othercytokines
dc.subject.otherglutathione
dc.subject.otheriNOS
dc.subject.othernitric oxide
dc.subject.otheroxidative stress
dc.subject.othersweet lupins group
dc.subject.otherhome-cooking
dc.subject.otherextra virgin olive oil
dc.subject.otherUPLC-ESI-QqQ-MS/MS
dc.subject.otherhealthy cooking
dc.subject.otherMediterranean diet
dc.subject.otherphenolic compounds
dc.subject.otherbioactive compounds
dc.subject.otherfunctional pasta
dc.subject.othergluten-free pasta
dc.subject.otherbioaccessibility
dc.subject.otherbioavailability
dc.subject.otherwhole grain
dc.subject.othercomposite flour
dc.subject.otherlegumes
dc.subject.otherfood by-products
dc.subject.otheravocados (Persea americana Mill.)
dc.subject.otherlow temperatures
dc.subject.otherplastochromanol-8
dc.subject.othertocotrienols
dc.subject.othertocopherols
dc.subject.othertocochromanols
dc.subject.otherkombucha
dc.subject.othertea
dc.subject.otherfermentation
dc.subject.otherantioxidant
dc.subject.otherflavonoids
dc.subject.otherpolyphenols
dc.subject.otherascorbic acid
dc.subject.otherchlorophyll and carotenoid content
dc.subject.otherbiodiversity
dc.subject.otherCapsicum annuum L.
dc.subject.otherβ-carotene
dc.subject.otherstatistical analysis
dc.subject.otherrye bread
dc.subject.othermicroencapsulation
dc.subject.otherphenolics
dc.subject.otherin vitro relative bioaccessibility
dc.subject.otherlipoxygenase
dc.subject.othercyclooxygenase
dc.subject.otheracetylcholinesterase
dc.subject.otherbiological activity
dc.subject.otherlycopene
dc.subject.otherantioxidants
dc.subject.othercancer
dc.subject.otherdiabetes
dc.subject.othercardiovascular diseases
dc.subject.otherskin disorders
dc.subject.otherfree radicals
dc.subject.otherspectrophotometer
dc.subject.otherlimitations
dc.subject.otherchemical reactions
dc.subject.othercolorimetry
dc.subject.otheranthraquinone
dc.subject.otherfree radical scavenging
dc.subject.otherinflammatory cytokines
dc.subject.otherapoptosis
dc.subject.otherRumex crispus
dc.subject.otherskins
dc.subject.otherseeds
dc.subject.otherVitis vinifera
dc.subject.othercyclic voltammetry
dc.subject.otheranthocyanin metabolites
dc.subject.othercardioprotection
dc.subject.otherhepatoprotection
dc.subject.othernephroprotection
dc.subject.otherneuroprotection
dc.subject.otherantioxidant peptides
dc.subject.otherelement of pork carcasses
dc.subject.otherspectrometric analysis
dc.subject.otherascorbate
dc.subject.otherascorbate–glutathione cycle
dc.subject.othercapsaicin
dc.subject.othercatalase
dc.subject.otherdihydrocapsaicin
dc.subject.otherNADP-dehydrogenases
dc.subject.othersuperoxide dismutase
dc.subject.otherred cabbage
dc.subject.otherin vitro gastrointestinal digestion
dc.subject.otheracid-resistant capsule
dc.subject.otherUHPLC-Q-Orbitrap HRMS
dc.subject.otherapples
dc.subject.otherreducing and chelating capacity
dc.subject.otherHPLC–DAD–MS/MS
dc.subject.otherDillenia indica
dc.subject.otherheme oxygenase 1 (HO-1)
dc.subject.othernuclear factor erythroid 2-related factor 2 (Nrf2)
dc.subject.otherRAW 264.7 cells
dc.subject.otherapo-carotenals
dc.subject.otherbone
dc.subject.otherosteoclasts
dc.subject.otherNFκB
dc.subject.othersynergy
dc.subject.othern/a
dc.titleAntioxidants in Foods
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-0579-4
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036505787
oapen.relation.isbn9783036505794
oapen.pages418
oapen.place.publicationBasel, Switzerland


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