LEADER 07918nam 2202533z- 450 001 9910595076603321 005 20231214133334.0 035 $a(CKB)5680000000080760 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92061 035 $a(EXLCZ)995680000000080760 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aThe Potential of Dietary Antioxidants 210 $aBasel$cMDPI Books$d2022 215 $a1 electronic resource (552 p.) 311 $a3-0365-4952-8 311 $a3-0365-4951-X 330 $aOxidative 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $aTrichoderma spp. 610 $aEVOO 610 $aolive pomace 610 $aolive vegetation water 610 $aOlea europea var Leccino 610 $aHRMS-Orbitrap 610 $aphenolic identification 610 $aantioxidant activity 610 $agrape seed oil fatty acid 610 $anovel extraction 610 $atocopherol 610 $asupercritical fluid 610 $amicrowave assisted 610 $aultrasound assisted 610 $aSoxhlet 610 $aolive mill wastewater 610 $aolive oil 610 $aOlive Pa?te? 610 $aantioxidants 610 $anutraceutical 610 $aQ Exactive Orbitrap LC-MS/MS 610 $aClery strawberry 610 $afood processing 610 $aPolyphenols 610 $amulti-methodological evaluation 610 $aHS-GC/MS analysis 610 $aPCA 610 $aantioxidant 610 $aHepG2 cells 610 $aEVOO extract 610 $aIOC methods 610 $aLDLR 610 $aPCSK9 610 $atomatoes 610 $aNMR spectroscopy 610 $aFT-ICR mass spectrometry 610 $aripening stage 610 $aphenolics 610 $ametabolomics 610 $aphytochemicals 610 $acardoon 610 $amultipurpose plant 610 $achlorogenic acid 610 $afatty acids 610 $aherbal treatment 610 $aorganic zinc 610 $alamb 610 $aHaemonchus contortus 610 $aantioxidant enzymes 610 $alipid peroxidation 610 $amineral status 610 $aparaxanthine 610 $acaffeine 610 $aCYP1A2 phenotyping 610 $ahuman saliva 610 $adifferential pulse voltammetry 610 $aegg 610 $aflavonoids 610 $ainductively coupled plasma mass spectrometry (ICP-MS) 610 $ametallome 610 $aquercetin 610 $awalnut 610 $aby-products 610 $aantitussive 610 $aROS 610 $aNOx 610 $aIL-6 610 $aCXC-R1 610 $ahistopathological analysis 610 $asustainable agriculture 610 $aonion skin 610 $atraditional varieties 610 $aflavonols 610 $adietary antioxidants, 610 $aHelichrysum 610 $amedicinal plants 610 $ainfusions 610 $aphenolic compounds 610 $aantioxidative potential 610 $apolyphenols 610 $aflavonids 610 $aendogenous antioxidant enzymes 610 $areduced glutathione 610 $aoxidized glutathione 610 $acatalase 610 $asuperoxide dismutase 610 $ainterleukin 6 610 $atumor necrosis factor 610 $aendurance sports 610 $aFicus carica 610 $aoxidative stress protection 610 $astress hormones 610 $aepidermal skin barrier 610 $anutricosmetics 610 $abrown rice 610 $afermentation 610 $agermination 610 $astress 610 $abioactive compounds 610 $auntargeted metabolomics 610 $afunctional food 610 $ahealth benefits 610 $alovage 610 $aelicitation 610 $aphenolic acids 610 $apotential anti-inflammatory potential 610 $aanticancer properties 610 $aantioxidative activity 610 $abioactive peptides 610 $apeptidomics 610 $amass spectrometry 610 $asoybean 610 $aplant-based foods 610 $aLDL 610 $aCVD 610 $alipid oxidation 610 $adietary fiber 610 $acholesterol 610 $ahyperlipidemia 610 $amicroalgae 610 $aspirulina 610 $ainflammation 610 $alipopolysaccharide 610 $adairy cows 610 $afattening bulls 610 $aleukocytes 610 $aspices 610 $acondiments 610 $aextra-virgin olive oil 610 $aantiviral properties 610 $aantioxidant properties 610 $anutricosmetic 610 $agrape seed 610 $apomace 610 $apolyunsaturated fatty acids 610 $apolyphenol 610 $aresveratrol 610 $arutin 610 $aHPLC 610 $aGC 610 $acoumarins 610 $agreen synthesis 610 $aDFT 610 $ared algae 610 $aantioxidant and antimicrobial ability 610 $alipoperoxidation 610 $asalmon 610 $aanticancer 610 $amarigold 610 $asage 610 $abearberry 610 $aeucalyptus 610 $ayarrow 610 $aapples 610 $apomegranate 610 $amitochondrial DNA 610 $aDNA damage 610 $aapoptosis 610 $aoral cancer 610 $aarbutin 610 $amelanin 610 $apigment 610 $amelasma 610 $askin lightening 610 $acosmetic 610 $ahyperpigmentation 610 $atyrosinase 610 $anuclear factor erythroid 2-related factor 2 (Nrf2) 610 $aBrassicaceae 610 $alight wavelength 610 $areactive oxygen species (ROS) 610 $aoxidative stress 610 $aantioxidant proteins 610 $aMoringa leaf extract 610 $ananoencapsulation 610 $arabbit 610 $aphysiology 610 $areproduction 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aDini$b Irene$4edt$01324804 702 $aMontesano$b Domenico$4edt 702 $aDini$b Irene$4oth 702 $aMontesano$b Domenico$4oth 906 $aBOOK 912 $a9910595076603321 996 $aThe Potential of Dietary Antioxidants$93036327 997 $aUNINA