LEADER 00880nam0-2200301---450- 001 990008847450403321 005 20090427114756.0 035 $a000884745 035 $aFED01000884745 035 $a(Aleph)000884745FED01 035 $a000884745 100 $a20090427d1983----km-y0itay50------ba 101 0 $aeng 102 $aUS 105 $aa-------001yy 200 1 $aGreat Britain and the German trade rivalry, 1875-1914$fRoss J.S. Hoffman 210 $aNew York$cGarland$d1983 215 $aXII, 363 p.$cill.$d22 cm 225 1 $a<>World economy 676 $a382.30942$v19$zita 700 1$aHoffman,$bRoss John Swartz$0505534 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990008847450403321 952 $aXI A 1189$b24959$fFSPBC 959 $aFSPBC 996 $aGreat Britain and the German trade rivalry, 1875-1914$9805456 997 $aUNINA LEADER 03412nam 2200373z- 450 001 9910557632903321 005 20210501 035 $a(CKB)5400000000045085 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68937 035 $a(oapen)doab68937 035 $a(EXLCZ)995400000000045085 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAntioxidant Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira$eA Themed Issue in Honor of Professor Isabel C.F.R. Ferreira 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (496 p.) 311 08$a3-03936-718-8 311 08$a3-03936-719-6 330 $aIt would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has been an instrumental scientist in the development and dissemination of information about these products; throughout her career as a researcher, she explored more than 300 food matrices, including plants and mushrooms, as possible sources of these natural compounds. In her studies, the determination of the bioactive properties of the developed extracts and identified molecules from natural matrices stand out.Antioxidant properties are essential to break the oxidation chain that can occur in an organism, for example, in the human body, or on a substrate, such as in food. In organisms, the oxidative process may be responsible for the generation of free radicals that attack cells, which leads to the development of serious diseases, such as cardiovascular and neurological disorders. The intake of compounds with antioxidant capacities can provide beneficial health effects. In food, oxidation can lead to the loss of product quality due to the deterioration of chemical, physical, and sensory characteristics. Natural products with antioxidant activity can add value to food products due to their functional properties and health benefits.Given the importance of minimizing oxidative processes, several authors have been looking for new compounds with antioxidant activity. In this context, plants, mushrooms, and marine and bee products, among others, may have several classes of compounds in their chemical composition that exert this bioactivity, such as vitamins, polyphenols, organic acids, and pigments. In this Special Issue, Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira, 23 selected studies explore different food matrices as sources of bioactive molecules with potential use as natural products with several functionalities, including antioxidants properties. 517 $aAntioxidant Properties of Natural Products 606 $aBiology, life sciences$2bicssc 606 $aResearch and information: general$2bicssc 615 7$aBiology, life sciences 615 7$aResearch and information: general 700 $aBarros$b Lillian$4edt$01278399 702 $aBarros$b Lillian$4oth 906 $aBOOK 912 $a9910557632903321 996 $aAntioxidant Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira$93013217 997 $aUNINA