Antioxidants in Foods
Material type:
TextLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 online resource (418 p.)Content type: - text
- computer
- online resource
- 9783036505787
- 9783036505794
- books978-3-0365-0579-4
- Biology, life sciences
- Food & society
- Research & information: general
- 7S basic globulins
- acclimatisation
- acetylcholinesterase
- acid-resistant capsule
- anthocyanin metabolites
- anthraquinone
- anti-inflammatory protein
- antioxidant
- antioxidant activity
- antioxidant defences
- antioxidant peptides
- antioxidant protein
- antioxidants
- apo-carotenals
- apoptosis
- apples
- ascorbate
- ascorbate-glutathione cycle
- ascorbic acid
- avocados (Persea americana Mill.)
- bioaccessibility
- bioactive compounds
- bioavailability
- biodiversity
- biological activity
- bone
- cancer
- capsaicin
- Capsicum annuum L
- cardioprotection
- cardiovascular diseases
- catalase
- chemical reactions
- chlorophyll and carotenoid content
- chlorophyll fluorescence
- colorimetry
- composite flour
- cyclic voltammetry
- cyclooxygenase
- cytokines
- diabetes
- dihydrocapsaicin
- Dillenia indica
- element of pork carcasses
- extra virgin olive oil
- fermentation
- flavonoids
- food by-products
- food processing
- free radical scavenging
- free radicals
- functional pasta
- glutathione
- gluten-free pasta
- green tea extract
- healthy cooking
- heme oxygenase 1 (HO-1)
- hepatoprotection
- home-cooking
- HPLC-DAD-MS/MS
- in vitro culture
- in vitro gastrointestinal digestion
- in vitro relative bioaccessibility
- inflammatory cytokines
- iNOS
- kombucha
- legumes
- limitations
- lipoxygenase
- liver injury
- low temperatures
- lycopene
- Mediterranean diet
- microencapsulation
- n/a
- NADP-dehydrogenases
- nephroprotection
- neuroprotection
- NFκB
- nitric oxide
- nuclear factor erythroid 2-related factor 2 (Nrf2)
- osteoclasts
- oxidative stress
- peroxidase
- phenolic compounds
- phenolics
- plastochromanol-8
- polyphenols
- RAW 264.7 cells
- red cabbage
- reducing and chelating capacity
- Rumex crispus
- rye bread
- seeds
- skin disorders
- skins
- spectrometric analysis
- spectrophotometer
- statistical analysis
- stevia plants
- superoxide dismutase
- sweet lupins group
- synergy
- tannase
- tea
- tocochromanols
- tocopherols
- tocotrienols
- UHPLC-Q-Orbitrap HRMS
- ultrasound
- UPLC-ESI-QqQ-MS/MS
- Vitis vinifera
- whole grain
- β-carotene
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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.
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