05667nam 2201777z- 450 991055772850332120220111(CKB)5400000000046038(oapen)https://directory.doabooks.org/handle/20.500.12854/76468(oapen)doab76468(EXLCZ)99540000000004603820202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAntioxidants in FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (418 p.)3-0365-0578-4 3-0365-0579-2 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 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.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicssc7S basic globulinsacclimatisationacetylcholinesteraseacid-resistant capsuleanthocyanin metabolitesanthraquinoneanti-inflammatory proteinantioxidantantioxidant activityantioxidant defencesantioxidant peptidesantioxidant proteinantioxidantsapo-carotenalsapoptosisapplesascorbateascorbate-glutathione cycleascorbic acidavocados (Persea americana Mill.)bioaccessibilitybioactive compoundsbioavailabilitybiodiversitybiological activitybonecancercapsaicinCapsicum annuum L.cardioprotectioncardiovascular diseasescatalasechemical reactionschlorophyll and carotenoid contentchlorophyll fluorescencecolorimetrycomposite flourcyclic voltammetrycyclooxygenasecytokinesdiabetesdihydrocapsaicinDillenia indicaelement of pork carcassesextra virgin olive oilfermentationflavonoidsfood by-productsfood processingfree radical scavengingfree radicalsfunctional pastaglutathionegluten-free pastagreen tea extracthealthy cookingheme oxygenase 1 (HO-1)hepatoprotectionhome-cookingHPLC-DAD-MS/MSin vitro culturein vitro gastrointestinal digestionin vitro relative bioaccessibilityinflammatory cytokinesiNOSkombuchalegumeslimitationslipoxygenaseliver injurylow temperatureslycopeneMediterranean dietmicroencapsulationn/aNADP-dehydrogenasesnephroprotectionneuroprotectionNFκBnitric oxidenuclear factor erythroid 2-related factor 2 (Nrf2)osteoclastsoxidative stressperoxidasephenolic compoundsphenolicsplastochromanol-8polyphenolsRAW 264.7 cellsred cabbagereducing and chelating capacityRumex crispusrye breadseedsskin disordersskinsspectrometric analysisspectrophotometerstatistical analysisstevia plantssuperoxide dismutasesweet lupins groupsynergytannaseteatocochromanolstocopherolstocotrienolsUHPLC-Q-Orbitrap HRMSultrasoundUPLC-ESI-QqQ-MS/MSVitis viniferawhole grainβ-caroteneBiology, life sciencesFood & societyResearch & information: generalSeiquer Isabeledt1309868Palma JoséedtSeiquer IsabelothPalma JoséothBOOK9910557728503321Antioxidants in Foods3029681UNINA