07943nam 2202557z- 450 991059507660332120220916(CKB)5680000000080760(oapen)https://directory.doabooks.org/handle/20.500.12854/92061(oapen)doab92061(EXLCZ)99568000000008076020202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierThe Potential of Dietary AntioxidantsBasel20221 online resource (552 p.)3-0365-4952-8 3-0365-4951-X 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.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscanticanceranticancer propertiesantioxidantantioxidant activityantioxidant and antimicrobial abilityantioxidant enzymesantioxidant propertiesantioxidant proteinsantioxidantsantioxidative activityantioxidative potentialantitussiveantiviral propertiesapoptosisapplesarbutinbearberrybioactive compoundsbioactive peptidesBrassicaceaebrown riceby-productscaffeinecardooncatalasechlorogenic acidcholesterolClery strawberrycondimentscosmeticcoumarinsCVDCXC-R1CYP1A2 phenotypingdairy cowsDFTdietary antioxidants,dietary fiberdifferential pulse voltammetryDNA damageeggelicitationendogenous antioxidant enzymesendurance sportsepidermal skin barriereucalyptusEVOOEVOO extractextra-virgin olive oilfattening bullsfatty acidsfermentationFicus caricaflavonidsflavonoidsflavonolsfood processingFT-ICR mass spectrometryfunctional foodGCgerminationgrape seedgrape seed oil fatty acidgreen synthesisHaemonchus contortushealth benefitsHelichrysumHepG2 cellsherbal treatmenthistopathological analysisHPLCHRMS-OrbitrapHS-GC/MS analysishuman salivahyperlipidemiahyperpigmentationIL-6inductively coupled plasma mass spectrometry (ICP-MS)inflammationinfusionsinterleukin 6IOC methodslambLDLLDLRleukocyteslight wavelengthlipid oxidationlipid peroxidationlipoperoxidationlipopolysaccharidelovagemarigoldmass spectrometrymedicinal plantsmelaninmelasmametabolomicsmetallomemicroalgaemicrowave assistedmineral statusmitochondrial DNAMoringa leaf extractmulti-methodological evaluationmultipurpose plantn/ananoencapsulationNMR spectroscopynovel extractionNOxnuclear factor erythroid 2-related factor 2 (Nrf2)nutraceuticalnutricosmeticnutricosmeticsOlea europea var Leccinoolive mill wastewaterolive oilOlive Pâtéolive pomaceolive vegetation wateronion skinoral cancerorganic zincoxidative stressoxidative stress protectionoxidized glutathioneparaxanthinePCAPCSK9peptidomicsphenolic acidsphenolic compoundsphenolic identificationphenolicsphysiologyphytochemicalspigmentplant-based foodspolyphenolpolyphenolsPolyphenolspolyunsaturated fatty acidspomacepomegranatepotential anti-inflammatory potentialQ Exactive Orbitrap LC-MS/MSquercetinrabbitreactive oxygen species (ROS)red algaereduced glutathionereproductionresveratrolripening stageROSrutinsagesalmonskin lighteningSoxhletsoybeanspicesspirulinastressstress hormonessupercritical fluidsuperoxide dismutasesustainable agriculturetocopheroltomatoestraditional varietiesTrichoderma spp.tumor necrosis factortyrosinaseultrasound assisteduntargeted metabolomicswalnutyarrowBiology, life sciencesFood & societyResearch & information: generalDini Ireneedt1324804Montesano DomenicoedtDini IreneothMontesano DomenicoothBOOK9910595076603321The Potential of Dietary Antioxidants3036327UNINA