|
|
|
|
| LEADER |
05697nma a2201741 u 4500 |
| 001 |
EB002041604 |
| 003 |
EBX01000000000000001185270 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
220822 ||| eng |
| 020 |
|
|
|a books978-3-0365-0579-4
|
| 020 |
|
|
|a 9783036505787
|
| 020 |
|
|
|a 9783036505794
|
| 100 |
1 |
|
|a Seiquer, Isabel
|
| 245 |
0 |
0 |
|a Antioxidants in Foods
|h Elektronische Ressource
|
| 260 |
|
|
|a Basel, Switzerland
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2021
|
| 300 |
|
|
|a 1 electronic resource (418 p.)
|
| 653 |
|
|
|a antioxidant
|
| 653 |
|
|
|a cardiovascular diseases
|
| 653 |
|
|
|a limitations
|
| 653 |
|
|
|a phenolic compounds
|
| 653 |
|
|
|a Capsicum annuum L.
|
| 653 |
|
|
|a acclimatisation
|
| 653 |
|
|
|a peroxidase
|
| 653 |
|
|
|a UPLC-ESI-QqQ-MS/MS
|
| 653 |
|
|
|a colorimetry
|
| 653 |
|
|
|a tocotrienols
|
| 653 |
|
|
|a antioxidant peptides
|
| 653 |
|
|
|a tocochromanols
|
| 653 |
|
|
|a cyclooxygenase
|
| 653 |
|
|
|a food processing
|
| 653 |
|
|
|a antioxidants
|
| 653 |
|
|
|a tannase
|
| 653 |
|
|
|a red cabbage
|
| 653 |
|
|
|a synergy
|
| 653 |
|
|
|a inflammatory cytokines
|
| 653 |
|
|
|a reducing and chelating capacity
|
| 653 |
|
|
|a neuroprotection
|
| 653 |
|
|
|a rye bread
|
| 653 |
|
|
|a RAW 264.7 cells
|
| 653 |
|
|
|a liver injury
|
| 653 |
|
|
|a ascorbic acid
|
| 653 |
|
|
|a lycopene
|
| 653 |
|
|
|a nephroprotection
|
| 653 |
|
|
|a Rumex crispus
|
| 653 |
|
|
|a anthocyanin metabolites
|
| 653 |
|
|
|a gluten-free pasta
|
| 653 |
|
|
|a free radical scavenging
|
| 653 |
|
|
|a home-cooking
|
| 653 |
|
|
|a whole grain
|
| 653 |
|
|
|a Research & information: general / bicssc
|
| 653 |
|
|
|a Biology, life sciences / bicssc
|
| 653 |
|
|
|a cyclic voltammetry
|
| 653 |
|
|
|a cancer
|
| 653 |
|
|
|a capsaicin
|
| 653 |
|
|
|a spectrometric analysis
|
| 653 |
|
|
|a diabetes
|
| 653 |
|
|
|a Food & society / bicssc
|
| 653 |
|
|
|a green tea extract
|
| 653 |
|
|
|a phenolics
|
| 653 |
|
|
|a biological activity
|
| 653 |
|
|
|a Vitis vinifera
|
| 653 |
|
|
|a UHPLC-Q-Orbitrap HRMS
|
| 653 |
|
|
|a iNOS
|
| 653 |
|
|
|a avocados (Persea americana Mill.)
|
| 653 |
|
|
|a HPLC-DAD-MS/MS
|
| 653 |
|
|
|a bone
|
| 653 |
|
|
|a bioactive compounds
|
| 653 |
|
|
|a ascorbate
|
| 653 |
|
|
|a NFκB
|
| 653 |
|
|
|a tea
|
| 653 |
|
|
|a skins
|
| 653 |
|
|
|a functional pasta
|
| 653 |
|
|
|a polyphenols
|
| 653 |
|
|
|a acetylcholinesterase
|
| 653 |
|
|
|a ascorbate-glutathione cycle
|
| 653 |
|
|
|a nitric oxide
|
| 653 |
|
|
|a extra virgin olive oil
|
| 653 |
|
|
|a cardioprotection
|
| 653 |
|
|
|a healthy cooking
|
| 653 |
|
|
|a skin disorders
|
| 653 |
|
|
|a dihydrocapsaicin
|
| 653 |
|
|
|a fermentation
|
| 653 |
|
|
|a lipoxygenase
|
| 653 |
|
|
|a 7S basic globulins
|
| 653 |
|
|
|a bioaccessibility
|
| 653 |
|
|
|a n/a
|
| 653 |
|
|
|a composite flour
|
| 653 |
|
|
|a plastochromanol-8
|
| 653 |
|
|
|a ultrasound
|
| 653 |
|
|
|a heme oxygenase 1 (HO-1)
|
| 653 |
|
|
|a element of pork carcasses
|
| 653 |
|
|
|a anthraquinone
|
| 653 |
|
|
|a cytokines
|
| 653 |
|
|
|a chemical reactions
|
| 653 |
|
|
|a antioxidant protein
|
| 653 |
|
|
|a antioxidant activity
|
| 653 |
|
|
|a glutathione
|
| 653 |
|
|
|a stevia plants
|
| 653 |
|
|
|a catalase
|
| 653 |
|
|
|a apples
|
| 653 |
|
|
|a Mediterranean diet
|
| 653 |
|
|
|a apoptosis
|
| 653 |
|
|
|a legumes
|
| 653 |
|
|
|a in vitro gastrointestinal digestion
|
| 653 |
|
|
|a NADP-dehydrogenases
|
| 653 |
|
|
|a nuclear factor erythroid 2-related factor 2 (Nrf2)
|
| 653 |
|
|
|a food by-products
|
| 653 |
|
|
|a seeds
|
| 653 |
|
|
|a tocopherols
|
| 653 |
|
|
|a chlorophyll and carotenoid content
|
| 653 |
|
|
|a hepatoprotection
|
| 653 |
|
|
|a kombucha
|
| 653 |
|
|
|a anti-inflammatory protein
|
| 653 |
|
|
|a free radicals
|
| 653 |
|
|
|a low temperatures
|
| 653 |
|
|
|a in vitro relative bioaccessibility
|
| 653 |
|
|
|a sweet lupins group
|
| 653 |
|
|
|a superoxide dismutase
|
| 653 |
|
|
|a microencapsulation
|
| 653 |
|
|
|a chlorophyll fluorescence
|
| 653 |
|
|
|a biodiversity
|
| 653 |
|
|
|a apo-carotenals
|
| 653 |
|
|
|a oxidative stress
|
| 653 |
|
|
|a antioxidant defences
|
| 653 |
|
|
|a acid-resistant capsule
|
| 653 |
|
|
|a osteoclasts
|
| 653 |
|
|
|a statistical analysis
|
| 653 |
|
|
|a spectrophotometer
|
| 653 |
|
|
|a Dillenia indica
|
| 653 |
|
|
|a β-carotene
|
| 653 |
|
|
|a flavonoids
|
| 653 |
|
|
|a in vitro culture
|
| 653 |
|
|
|a bioavailability
|
| 700 |
1 |
|
|a Palma, José
|
| 700 |
1 |
|
|a Seiquer, Isabel
|
| 700 |
1 |
|
|a Palma, José
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b DOAB
|a Directory of Open Access Books
|
| 500 |
|
|
|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
|
| 028 |
5 |
0 |
|a 10.3390/books978-3-0365-0579-4
|
| 856 |
4 |
0 |
|u https://www.mdpi.com/books/pdfview/book/3904
|7 0
|x Verlag
|3 Volltext
|
| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/76468
|z DOAB: description of the publication
|
| 082 |
0 |
|
|a 000
|
| 082 |
0 |
|
|a 610
|
| 082 |
0 |
|
|a 333
|
| 082 |
0 |
|
|a 580
|
| 520 |
|
|
|a Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
|