01165nam a2200277 i 4500991001846439707536060911s2005 it b 000 0 ita d8843035061 b13436612-39ule_instDip.to Filologia Class. e Scienze Filosoficheita160Palladino, Dario45082Breve dizionario di logica /Dario Palladino, Claudia PalladinoRoma :Carocci,2005127 p. ;20 cmLe bussole ;207Bibliografia: p. 123-126 LogicaEnciclopedie e dizionariPalladino, Claudiaauthorhttp://id.loc.gov/vocabulary/relators/aut326361.b1343661202-10-0611-09-06991001846439707536LE007 160 PAL 01.0112007000109779le007LE007 2006 CastellanapE9.50-l- 03130.i1428857611-09-06LE027 160.00 PAL01.0112027000124008le027pE9.50-l- 00000.i1429462x02-10-06Breve dizionario di logica1416894UNISALENTOle007le02711-09-06ma -itait 0003684nam 2200817z- 450 991055779300332120220111(CKB)5400000000045458(oapen)https://directory.doabooks.org/handle/20.500.12854/77087(oapen)doab77087(EXLCZ)99540000000004545820202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNew Advances in the Research of Antioxidant Food PeptidesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (154 p.)3-0365-2520-3 3-0365-2521-1 During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.Research and information: generalbicsscaged animalsalbuminalbumin peptideanimal proteinantioxidantantioxidant activityantioxidant enzymesantioxidant peptideantioxidant peptidesbioactive peptidebioactive peptidesC2C12cell modelscellular ROSegg whiteegg yolkexerciseextractionfood antioxidantfood peptidesfruit residuesHepG2hydrolysis conditionin silicomultifunctionalitymung beanmung bean albuminmusclen/aolder adultORACpeptide sequencingpeptidesreactive oxygen speciessarcopeniaVigna radiatawhey proteinwhey protein hydrolysateResearch and information: generalAmigo Lourdesedt1277774Hernández-Ledesma BlancaedtAmigo LourdesothHernández-Ledesma BlancaothBOOK9910557793003321New Advances in the Research of Antioxidant Food Peptides3012034UNINA