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Analysis of antioxidant-rich phytochemicals [[electronic resource] /] / edited by Zhimin Xu and Luke R. Howard
| Analysis of antioxidant-rich phytochemicals [[electronic resource] /] / edited by Zhimin Xu and Luke R. Howard |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (405 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) |
XuZhimin <1964->
HowardLuke R |
| Soggetto topico |
Antioxidants
Phytochemicals - Analysis |
| ISBN |
1-118-22938-X
1-280-58650-8 9786613616333 1-118-22937-1 1-118-22929-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analysis of Antioxidant-Rich Phytochemicals; Contents; Preface; Contributors; Chapter 1: Important Antioxidant Phytochemicals in Agricultural Food Products; Chapter 2: The Procedure, Principle, and Instrumentation of Antioxidant Phytochemical Analysis; Chapter 3: Analysis Methods of Phenolic Acids; Chapter 4: Analysis Methods of Carotenoids; Chapter 5: Analysis Methods of Anthocyanins; Chapter 6: Analysis Methods of Ellagitannins; Chapter 7: Analytical Methods of Flavonols and Flavones; Chapter 8: Analysis Methods of Proanthocyanidins; Chapter 9: Analysis Methods of Flavanones
Chapter 10: Analysis Methods of PhytosterolsChapter 11: Analysis Methods for Tocopherols and Tocotrienols; Index |
| Record Nr. | UNINA-9910141296003321 |
| Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analysis of antioxidant-rich phytochemicals / / edited by Zhimin Xu and Luke R. Howard
| Analysis of antioxidant-rich phytochemicals / / edited by Zhimin Xu and Luke R. Howard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (405 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) |
XuZhimin <1964->
HowardLuke R |
| Soggetto topico |
Antioxidants
Phytochemicals - Analysis |
| ISBN |
1-118-22938-X
1-280-58650-8 9786613616333 1-118-22937-1 1-118-22929-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analysis of Antioxidant-Rich Phytochemicals; Contents; Preface; Contributors; Chapter 1: Important Antioxidant Phytochemicals in Agricultural Food Products; Chapter 2: The Procedure, Principle, and Instrumentation of Antioxidant Phytochemical Analysis; Chapter 3: Analysis Methods of Phenolic Acids; Chapter 4: Analysis Methods of Carotenoids; Chapter 5: Analysis Methods of Anthocyanins; Chapter 6: Analysis Methods of Ellagitannins; Chapter 7: Analytical Methods of Flavonols and Flavones; Chapter 8: Analysis Methods of Proanthocyanidins; Chapter 9: Analysis Methods of Flavanones
Chapter 10: Analysis Methods of PhytosterolsChapter 11: Analysis Methods for Tocopherols and Tocotrienols; Index |
| Record Nr. | UNINA-9910816562103321 |
| Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidant polymers [[electronic resource] ] : synthesis, properties, and applications / / edited by Giuseppe Cirilo and Francesca Iemma
| Antioxidant polymers [[electronic resource] ] : synthesis, properties, and applications / / edited by Giuseppe Cirilo and Francesca Iemma |
| Pubbl/distr/stampa | Beverly, MA, : Scrivener |
| Descrizione fisica | 1 online resource (522 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) |
CiriloGiuseppe
IemmaFrancesca |
| Soggetto topico |
Antioxidants
Polymers Stabilizing agents |
| ISBN |
1-280-76816-9
9786613678935 1-118-44551-1 1-118-44544-9 1-118-44548-1 |
| Classificazione | TEC055000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidant Polymers: Synthesis, Properties, and Applications; Contents; Preface; List of Contributors; 1. Antioxidants: Introduction; 1.1 The Meaning of Antioxidant; 1.2 The Category of Antioxidants and Introduction of often Used Antioxidants; 1.2.1 BHT; 1.2.2 Quercetin; 1.2.3 BHA; 1.2.4 2-tert-Butylhydroquinone (TBHQ); 1.2.5 Gallic Acid; 1.2.6 Resveratrol; 1.2.7 Luteolin; 1.2.8 Caffeic Acid; 1.2.9 Catechin; 1.3 Antioxidant Evaluation Methods; 1.3.1 DPPH Radical Scavenging Assay; 1.3.2 ABTS Radical Scavenging Activity; 1.3.3 Phosphomolybdenum Assay; 1.3.4 Reducing Power Assay
1.3.5 Total Phenols Assay by Folin-Ciocalteu Reagent1.3.6 Hydroxyl Radical Scavenging Assay; 1.3.7 β-carotene-linoleic Acid Assay; 1.3.8 Superoxide Radical Scavenging Assay; 1.3.9 Metal Ion Chelating Assay; 1.3.10 Determination of Total Flavonoid Content; 1.4 Antioxidant and its Mechanisms; 1.4.1 Mechanism of Scavenging Free Radicals; 1.4.2 Mechanism of Metal Chelating Properties; 1.5 Adverse Effects of Antioxidants; References; 2. Natural Polyphenol and Flavonoid Polymers; 2.1 Introduction; 2.2 Structural Classification of Polyphenols; 2.2.1 Simple Phenolics; 2.2.2 Stilbenes; 2.2.3 Lignin 2.2.4 Flavonoids2.2.5 Tannins; 2.3 Polyphenol Biosynthesis and Function in Plants; 2.3.1 Biosynthesis; 2.3.2 Protective Roles; 2.4 Tannins in Human Nutrition; 2.4.1 Dietary Sources and Intake; 2.4.2 Absorption and Metabolism; 2.5 Antioxidant Activity of Tannins; 2.5.1 Mechanisms; 2.5.2 Structure-activity Relationships; 2.6 Protective Effects of Proanthocyanidins in Human Health; 2.7 Conclusion; Acknowledgements; References; 3. Synthesis and Applications of Polymeric Flavonoids; 3.1 Introduction; 3.2 Polycondensates of Catechin with Aldehydes; 3.3 Enzymatically Polymerized Flavonoids 3.4 Biopolymer-flavonoid Conjugates3.5 Conclusion; References; 4. Antioxidant Polymers: Metal Chelating Agents; 4.1 Introduction; 4.1.1 Antioxidants; 4.1.2 Natural Polymers as Antioxidants; 4.1.3 Chelating Polymers and Heavy Metal Ions; 4.2 Chitin and Chitosan; 4.2.1 Chitin and Chitosan Derivatives; 4.2.2 Chitin and Chitosan as Chelating Agents; 4.3 Alginates; 4.4 Chelation Studies; 4.4.1 Chitosan Derivatives as Chelating Agents; 4.4.2 Alginates as Chelating Agents; 4.5 Conclusions; References; 5. Antioxidant Polymers by Chitosan Modification; 5.1 Introduction; 5.2 Chitosan Characteristics 5.3 Reactive Oxygen Species and Chitosan as Antioxidant5.4 Structure Modifications; 5.4.1 N-Carboxymethyl Chitosan Derivatives; 5.4.2 Quaternary Salts; 5.4.3 Sulphur Derivatives; 5.4.4 Chitosan Containing Phenolic Compounds; 5.4.5 Schiff Bases of Chitosan; 5.5 Conclusion; References; 6. Cellulose and Dextran Antioxidant Polymers for Biomedical Applications; 6.1 Introduction; 6.2 Antioxidant Polymers Cellulose-based; 6.2.1 Cellulose; 6.2.2 Antioxidant Biomaterials Carboxymethylcellulose-based; 6.2.3 Ferulate Lipoate and Tocopherulate Cellulose 6.2.4 Cellulose Hydrogel Containing Trans-ferulic Acid |
| Record Nr. | UNINA-9910141418203321 |
| Beverly, MA, : Scrivener | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidant polymers : synthesis, properties, and applications / / edited by Giuseppe Cirilo and Francesca Iemma
| Antioxidant polymers : synthesis, properties, and applications / / edited by Giuseppe Cirilo and Francesca Iemma |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Beverly, MA, : Scrivener |
| Descrizione fisica | 1 online resource (522 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) |
CiriloGiuseppe
IemmaFrancesca |
| Soggetto topico |
Antioxidants
Polymers Stabilizing agents |
| ISBN |
1-280-76816-9
9786613678935 1-118-44551-1 1-118-44544-9 1-118-44548-1 |
| Classificazione | TEC055000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidant Polymers: Synthesis, Properties, and Applications; Contents; Preface; List of Contributors; 1. Antioxidants: Introduction; 1.1 The Meaning of Antioxidant; 1.2 The Category of Antioxidants and Introduction of often Used Antioxidants; 1.2.1 BHT; 1.2.2 Quercetin; 1.2.3 BHA; 1.2.4 2-tert-Butylhydroquinone (TBHQ); 1.2.5 Gallic Acid; 1.2.6 Resveratrol; 1.2.7 Luteolin; 1.2.8 Caffeic Acid; 1.2.9 Catechin; 1.3 Antioxidant Evaluation Methods; 1.3.1 DPPH Radical Scavenging Assay; 1.3.2 ABTS Radical Scavenging Activity; 1.3.3 Phosphomolybdenum Assay; 1.3.4 Reducing Power Assay
1.3.5 Total Phenols Assay by Folin-Ciocalteu Reagent1.3.6 Hydroxyl Radical Scavenging Assay; 1.3.7 β-carotene-linoleic Acid Assay; 1.3.8 Superoxide Radical Scavenging Assay; 1.3.9 Metal Ion Chelating Assay; 1.3.10 Determination of Total Flavonoid Content; 1.4 Antioxidant and its Mechanisms; 1.4.1 Mechanism of Scavenging Free Radicals; 1.4.2 Mechanism of Metal Chelating Properties; 1.5 Adverse Effects of Antioxidants; References; 2. Natural Polyphenol and Flavonoid Polymers; 2.1 Introduction; 2.2 Structural Classification of Polyphenols; 2.2.1 Simple Phenolics; 2.2.2 Stilbenes; 2.2.3 Lignin 2.2.4 Flavonoids2.2.5 Tannins; 2.3 Polyphenol Biosynthesis and Function in Plants; 2.3.1 Biosynthesis; 2.3.2 Protective Roles; 2.4 Tannins in Human Nutrition; 2.4.1 Dietary Sources and Intake; 2.4.2 Absorption and Metabolism; 2.5 Antioxidant Activity of Tannins; 2.5.1 Mechanisms; 2.5.2 Structure-activity Relationships; 2.6 Protective Effects of Proanthocyanidins in Human Health; 2.7 Conclusion; Acknowledgements; References; 3. Synthesis and Applications of Polymeric Flavonoids; 3.1 Introduction; 3.2 Polycondensates of Catechin with Aldehydes; 3.3 Enzymatically Polymerized Flavonoids 3.4 Biopolymer-flavonoid Conjugates3.5 Conclusion; References; 4. Antioxidant Polymers: Metal Chelating Agents; 4.1 Introduction; 4.1.1 Antioxidants; 4.1.2 Natural Polymers as Antioxidants; 4.1.3 Chelating Polymers and Heavy Metal Ions; 4.2 Chitin and Chitosan; 4.2.1 Chitin and Chitosan Derivatives; 4.2.2 Chitin and Chitosan as Chelating Agents; 4.3 Alginates; 4.4 Chelation Studies; 4.4.1 Chitosan Derivatives as Chelating Agents; 4.4.2 Alginates as Chelating Agents; 4.5 Conclusions; References; 5. Antioxidant Polymers by Chitosan Modification; 5.1 Introduction; 5.2 Chitosan Characteristics 5.3 Reactive Oxygen Species and Chitosan as Antioxidant5.4 Structure Modifications; 5.4.1 N-Carboxymethyl Chitosan Derivatives; 5.4.2 Quaternary Salts; 5.4.3 Sulphur Derivatives; 5.4.4 Chitosan Containing Phenolic Compounds; 5.4.5 Schiff Bases of Chitosan; 5.5 Conclusion; References; 6. Cellulose and Dextran Antioxidant Polymers for Biomedical Applications; 6.1 Introduction; 6.2 Antioxidant Polymers Cellulose-based; 6.2.1 Cellulose; 6.2.2 Antioxidant Biomaterials Carboxymethylcellulose-based; 6.2.3 Ferulate Lipoate and Tocopherulate Cellulose 6.2.4 Cellulose Hydrogel Containing Trans-ferulic Acid |
| Record Nr. | UNINA-9910807323803321 |
| Beverly, MA, : Scrivener | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910139122803321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910828004103321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants in health and disease / / edited by Antonis Zampelas, Renata Micha
| Antioxidants in health and disease / / edited by Antonis Zampelas, Renata Micha |
| Autore | Zampelas Antonis |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | 2015 |
| Descrizione fisica | 1 online resource (324 p.) |
| Disciplina |
613.2/86
613.286 |
| Soggetto topico |
Antioxidants - Health aspects
Antioxidants - Physiological effect Antioxidants - Therapeutic use Medicine, Preventive |
| ISBN |
1-000-21902-X
0-429-19032-8 |
| Classificazione | HEA039000HEA048000HEA050000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Acknowledgments; Editors; Contributors; Chapter 1: Reactive Oxygen Species : Production, Regulation, and Essential Functions; Chapter 2: Major Dietary Antioxidants and Their Food Sources; Chapter 3: Oxidative Stress in Pregnancy; Chapter 4: The Role of Antioxidants in Children's Growth and Development; Chapter 5: Adulthood and Old Age; Chapter 6: Smoking, Oxidative Stress, and Antioxidant Intake; Chapter 7: Physical Exercise; Chapter 8: Coronary Heart Disease and Stroke; Chapter 9: Diabetes; Chapter 10: Cancer
Chapter 11: Antioxidants in Neurodegeneration : Truth or Myth?Chapter 12: Gastrointestinal Disorders; Chapter 13: Antioxidants in Obesity and Inflammation; Chapter 14: Modulation of Immune Response by Antioxidants; Chapter 15: HIV/AIDS; Chapter 16: Role of Herbs and Spices : In Health and Longevity and in Disease; Back Cover |
| Record Nr. | UNINA-9910410650703321 |
Zampelas Antonis
|
||
| 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants in health and disease / / edited by Antonis Zampelas, Renata Micha
| Antioxidants in health and disease / / edited by Antonis Zampelas, Renata Micha |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, Taylor and Francis Group, , [2015] |
| Descrizione fisica | 1 online resource (xx, 320 pages) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Antioxidants - Health aspects
Antioxidants - Physiological effect Antioxidants - Therapeutic use |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910720572703321 |
| Boca Raton : , : CRC Press, Taylor and Francis Group, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants in sport nutrition / / edited by Manfred Lamprecht
| Antioxidants in sport nutrition / / edited by Manfred Lamprecht |
| Autore | Lamprecht Manfred |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | 2014 |
| Descrizione fisica | 1 online resource (296 p.) |
| Disciplina |
613.2/86
613.286 |
| Soggetto topico |
Antioxidants
Athletes - Nutrition Sports - Physiological aspects Sports medicine |
| ISBN |
1-000-21906-2
0-429-18958-3 1-4665-6757-0 |
| Classificazione | MED060000HEA017000MED084000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editor; Contributors; Chapter 1: Mechanisms of Oxidative Damage and Their Impact on Contracting Muscle; Chapter 2: Nutritional Antioxidants : It Is Time to Categorise; Chapter 3: Antioxidants in Athlete's Basic Nutrition : Considerations towards a Guideline for the Intake of Vitamin C and Vitamin E; Chapter 4: Antioxidants in Sport Nutrition : All the Same Effectiveness?; Chapter 5: Well-Known Antioxidants and Newcomers in Sport Nutrition : Coenzyme Q10, Quercetin, Resveratrol, Pterostilbene, Pycnogenol and Astaxanthin
Chapter 6: Polyphenols in Sport : Facts or Fads?Chapter 7: Supplemental Antioxidants and Adaptation to Physical Training; Chapter 8: Green Tea Catechins and Sport Performance; Chapter 9: Acute and Chronic Effects of Antioxidant Supplementation on Exercise Performance; Chapter 10: Evaluation of Quercetin as a Countermeasure to Exercise-Induced Physiological Stress; Chapter 11: Inflammation and Immune Function : Can Antioxidants Help the Endurance Athlete?; Chapter 12: Influence of Mixed Fruit and Vegetable Concentrates on Redox Homeostasis and Immune System of Exercising People Chapter 13: Methodological Considerations When Evaluating the Effectiveness of Dietary/Supplemental Antioxidants in SportChapter 14: Common Questions and Tentative Answers on How to Assess Oxidative Stress after Antioxidant Supplementation and Exercise; Chapter 15: Biomarkers Part I : Biomarkers to Estimate Bioefficacy of Dietary/Supplemental Antioxidants in Sport; Chapter 16: Biomarkers Part II : Biomarkers to Estimate Bioefficacy of Dietary/Supplemental Antioxidants in Sport; Back Cover |
| Record Nr. | UNINA-9910410651803321 |
|
Lamprecht Manfred
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||
| 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biomarkers for antioxidant defense and oxidative damage : principles and practical applications / / edited by Giancarlo Aldini ... [et al.]
| Biomarkers for antioxidant defense and oxidative damage : principles and practical applications / / edited by Giancarlo Aldini ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2010 |
| Descrizione fisica | 1 online resource (381 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) | AldiniGiancarlo |
| Soggetto topico |
Antioxidants
Oxidative stress Active oxygen Biochemical markers |
| ISBN |
0-470-96175-9
1-282-71211-X 9786612712111 0-8138-1443-X 0-8138-1431-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidant activity and oxidative stress : an overview / Kyung-Jin Yeum, Robert M. Russell, and Giancarlo Aldini -- Enzymatic antioxidant defenses / Sayuri Miyamoto, Hirofumi Arai, and Junji Terao -- Antioxidant as biomarkers of oxidative stress / Ikuyo Ichi and Shosuke Kojo -- LDL oxidation as a biomarker of antioxidant status / Mohsen Meydani, EunHee Kong, and Ashley Knight -- The isoprotanes : accurate markers and potent mediators of oxidant injury in vivo / Joshua D. Brooks ... [et al.] -- Hydroxyoctadecadienoic acid (HODE) as a marker of linoleic acid oxidation / Yasukazu Yoshida and Etsuo Niki -- Oxysterols : potential biomarkers of oxidative stress / Luigi Iuliano and Ulf Diczfalusy -- Lipid peroxidatin originating unsaturated aldehydes and their metabolites as biomarkers / Françoise Guéraud -- Oxidation modification of proteins : an overview / Paul J. Thornalley and Naila Rabbani --
Immunochemical detection of lipid peroxidation-specific epitopes / Koji Uchida -- Mass spectrometric strategies for identification and characterization of cabonylated peptides and proteins / Marina Carini and Marcia Orioli -- Nitrotyrosine : quantitative analysis, mapping in proteins, and biological significance / José Souza ... [et al.] -- Ubiquitin conjugates : a sensitive marker of oxidative stress / Fu Shang and Allen Taylor -- Covalent modifications of albumin cys34 as a biomarker of mild oxidative stress / Giancarlo Aldini, Kyung-Jin Yeum, and Giulio Vistoli -- Protein S-glutathionilation and S-cysteinilation / Graziano Colombo ... [et al.] -- DNA oxidation, antioxidant effects, and DNA repair measured with the comet assay / Mária Duinšká and Andrew R. Collins -- Hydroxylated nucleotides : measurement and utility as biomarkers of DNA damage, oxidative stress, and antioxidant efficacy / Phyllis E. Bowen -- Exocylic DNA adducts as biomarkers of antioxidant defense and oxidative stress / Roger W.L. Godschalk. |
| Record Nr. | UNINA-9910140823303321 |
| Ames, Iowa, : Wiley-Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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