The Potential of Dietary Antioxidants

doi:10.3390/books978-3-0365-4951-4

dc.contributor.editor	Dini, Irene
dc.contributor.editor	Montesano, Domenico
dc.date.accessioned	2022-09-16T13:46:34Z
dc.date.available	2022-09-16T13:46:34Z
dc.date.issued	2022
dc.identifier	ONIX_20220916_9783036549521_47
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/92061
dc.description.abstract	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.
dc.language	English
dc.subject.classification	thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general	en_US
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PS Biology, life sciences	en_US
dc.subject.classification	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	en_US
dc.subject.other	Trichoderma spp.
dc.subject.other	EVOO
dc.subject.other	olive pomace
dc.subject.other	olive vegetation water
dc.subject.other	Olea europea var Leccino
dc.subject.other	HRMS-Orbitrap
dc.subject.other	phenolic identification
dc.subject.other	antioxidant activity
dc.subject.other	grape seed oil fatty acid
dc.subject.other	novel extraction
dc.subject.other	tocopherol
dc.subject.other	supercritical fluid
dc.subject.other	microwave assisted
dc.subject.other	ultrasound assisted
dc.subject.other	Soxhlet
dc.subject.other	olive mill wastewater
dc.subject.other	olive oil
dc.subject.other	Olive Pâté
dc.subject.other	antioxidants
dc.subject.other	nutraceutical
dc.subject.other	Q Exactive Orbitrap LC-MS/MS
dc.subject.other	Clery strawberry
dc.subject.other	food processing
dc.subject.other	Polyphenols
dc.subject.other	multi-methodological evaluation
dc.subject.other	HS-GC/MS analysis
dc.subject.other	PCA
dc.subject.other	antioxidant
dc.subject.other	HepG2 cells
dc.subject.other	EVOO extract
dc.subject.other	IOC methods
dc.subject.other	LDLR
dc.subject.other	PCSK9
dc.subject.other	tomatoes
dc.subject.other	NMR spectroscopy
dc.subject.other	FT-ICR mass spectrometry
dc.subject.other	ripening stage
dc.subject.other	phenolics
dc.subject.other	metabolomics
dc.subject.other	phytochemicals
dc.subject.other	cardoon
dc.subject.other	multipurpose plant
dc.subject.other	chlorogenic acid
dc.subject.other	fatty acids
dc.subject.other	herbal treatment
dc.subject.other	organic zinc
dc.subject.other	lamb
dc.subject.other	Haemonchus contortus
dc.subject.other	antioxidant enzymes
dc.subject.other	lipid peroxidation
dc.subject.other	mineral status
dc.subject.other	paraxanthine
dc.subject.other	caffeine
dc.subject.other	CYP1A2 phenotyping
dc.subject.other	human saliva
dc.subject.other	differential pulse voltammetry
dc.subject.other	egg
dc.subject.other	flavonoids
dc.subject.other	inductively coupled plasma mass spectrometry (ICP-MS)
dc.subject.other	metallome
dc.subject.other	quercetin
dc.subject.other	walnut
dc.subject.other	by-products
dc.subject.other	antitussive
dc.subject.other	ROS
dc.subject.other	NOx
dc.subject.other	IL-6
dc.subject.other	CXC-R1
dc.subject.other	histopathological analysis
dc.subject.other	sustainable agriculture
dc.subject.other	onion skin
dc.subject.other	traditional varieties
dc.subject.other	flavonols
dc.subject.other	dietary antioxidants,
dc.subject.other	Helichrysum
dc.subject.other	medicinal plants
dc.subject.other	infusions
dc.subject.other	phenolic compounds
dc.subject.other	antioxidative potential
dc.subject.other	polyphenols
dc.subject.other	flavonids
dc.subject.other	endogenous antioxidant enzymes
dc.subject.other	reduced glutathione
dc.subject.other	oxidized glutathione
dc.subject.other	catalase
dc.subject.other	superoxide dismutase
dc.subject.other	interleukin 6
dc.subject.other	tumor necrosis factor
dc.subject.other	endurance sports
dc.subject.other	Ficus carica
dc.subject.other	oxidative stress protection
dc.subject.other	stress hormones
dc.subject.other	epidermal skin barrier
dc.subject.other	nutricosmetics
dc.subject.other	brown rice
dc.subject.other	fermentation
dc.subject.other	germination
dc.subject.other	stress
dc.subject.other	bioactive compounds
dc.subject.other	untargeted metabolomics
dc.subject.other	functional food
dc.subject.other	health benefits
dc.subject.other	lovage
dc.subject.other	elicitation
dc.subject.other	phenolic acids
dc.subject.other	potential anti-inflammatory potential
dc.subject.other	anticancer properties
dc.subject.other	antioxidative activity
dc.subject.other	bioactive peptides
dc.subject.other	peptidomics
dc.subject.other	mass spectrometry
dc.subject.other	soybean
dc.subject.other	plant-based foods
dc.subject.other	LDL
dc.subject.other	CVD
dc.subject.other	lipid oxidation
dc.subject.other	dietary fiber
dc.subject.other	cholesterol
dc.subject.other	hyperlipidemia
dc.subject.other	microalgae
dc.subject.other	spirulina
dc.subject.other	inflammation
dc.subject.other	lipopolysaccharide
dc.subject.other	dairy cows
dc.subject.other	fattening bulls
dc.subject.other	leukocytes
dc.subject.other	spices
dc.subject.other	condiments
dc.subject.other	extra-virgin olive oil
dc.subject.other	antiviral properties
dc.subject.other	antioxidant properties
dc.subject.other	nutricosmetic
dc.subject.other	grape seed
dc.subject.other	pomace
dc.subject.other	polyunsaturated fatty acids
dc.subject.other	polyphenol
dc.subject.other	resveratrol
dc.subject.other	rutin
dc.subject.other	HPLC
dc.subject.other	GC
dc.subject.other	coumarins
dc.subject.other	green synthesis
dc.subject.other	DFT
dc.subject.other	red algae
dc.subject.other	antioxidant and antimicrobial ability
dc.subject.other	lipoperoxidation
dc.subject.other	salmon
dc.subject.other	anticancer
dc.subject.other	marigold
dc.subject.other	sage
dc.subject.other	bearberry
dc.subject.other	eucalyptus
dc.subject.other	yarrow
dc.subject.other	apples
dc.subject.other	pomegranate
dc.subject.other	mitochondrial DNA
dc.subject.other	DNA damage
dc.subject.other	apoptosis
dc.subject.other	oral cancer
dc.subject.other	arbutin
dc.subject.other	melanin
dc.subject.other	pigment
dc.subject.other	melasma
dc.subject.other	skin lightening
dc.subject.other	cosmetic
dc.subject.other	hyperpigmentation
dc.subject.other	tyrosinase
dc.subject.other	nuclear factor erythroid 2-related factor 2 (Nrf2)
dc.subject.other	Brassicaceae
dc.subject.other	light wavelength
dc.subject.other	reactive oxygen species (ROS)
dc.subject.other	oxidative stress
dc.subject.other	antioxidant proteins
dc.subject.other	Moringa leaf extract
dc.subject.other	nanoencapsulation
dc.subject.other	rabbit
dc.subject.other	physiology
dc.subject.other	reproduction
dc.subject.other	n/a
dc.title	The Potential of Dietary Antioxidants
dc.type	book
oapen.identifier.doi	10.3390/books978-3-0365-4951-4
oapen.relation.isPublishedBy	MDPI - Multidisciplinary Digital Publishing Institute
oapen.relation.isbn	9783036549521
oapen.relation.isbn	9783036549514
oapen.pages	552
oapen.place.publication	Basel

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