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Antioxidants --- Antioxidants. --- Anti-Oxidant Effect --- Anti-Oxidant Effects --- Antioxidant Effect --- Antioxidant Effects --- Anti Oxidant Effect --- Anti Oxidant Effects --- Effect, Anti-Oxidant --- Effect, Antioxidant --- Effects, Anti-Oxidant --- Effects, Antioxidant --- Chemical inhibitors --- Oxygen Radical Absorbance Capacity --- Food Preservatives --- Oxidation-Reduction --- Preservatives, Pharmaceutical --- Oxidants --- Anti-Oxidants --- Anti Oxidants --- Anti-Oxidant --- Antioxidant --- Antioxidant Activity --- Activity, Antioxidant --- Anti Oxidant
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The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.
Antioxidants. --- Antioxidants --- Analysis. --- Analytical Chemistry. --- Antioxidant Capacity. --- Antioxidants.
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During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.
Research & information: general --- food peptides --- reactive oxygen species --- antioxidant enzymes --- whey protein hydrolysate --- hydrolysis condition --- food antioxidant --- ORAC --- cellular ROS --- HepG2 --- peptides --- egg white --- egg yolk --- antioxidant peptides --- sarcopenia --- whey protein --- muscle --- C2C12 --- aged animals --- older adult --- exercise --- bioactive peptides --- animal protein --- multifunctionality --- antioxidant activity --- in silico --- cell models --- fruit residues --- antioxidant --- extraction --- albumin --- albumin peptide --- antioxidant peptide --- bioactive peptide --- mung bean --- mung bean albumin --- peptide sequencing --- Vigna radiata --- n/a
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During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.
Research & information: general --- food peptides --- reactive oxygen species --- antioxidant enzymes --- whey protein hydrolysate --- hydrolysis condition --- food antioxidant --- ORAC --- cellular ROS --- HepG2 --- peptides --- egg white --- egg yolk --- antioxidant peptides --- sarcopenia --- whey protein --- muscle --- C2C12 --- aged animals --- older adult --- exercise --- bioactive peptides --- animal protein --- multifunctionality --- antioxidant activity --- in silico --- cell models --- fruit residues --- antioxidant --- extraction --- albumin --- albumin peptide --- antioxidant peptide --- bioactive peptide --- mung bean --- mung bean albumin --- peptide sequencing --- Vigna radiata --- n/a
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During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.
food peptides --- reactive oxygen species --- antioxidant enzymes --- whey protein hydrolysate --- hydrolysis condition --- food antioxidant --- ORAC --- cellular ROS --- HepG2 --- peptides --- egg white --- egg yolk --- antioxidant peptides --- sarcopenia --- whey protein --- muscle --- C2C12 --- aged animals --- older adult --- exercise --- bioactive peptides --- animal protein --- multifunctionality --- antioxidant activity --- in silico --- cell models --- fruit residues --- antioxidant --- extraction --- albumin --- albumin peptide --- antioxidant peptide --- bioactive peptide --- mung bean --- mung bean albumin --- peptide sequencing --- Vigna radiata --- n/a
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Antioxidanten --- Mineralen --- Vitaminen --- Voeding --- Gerontologie --- Enzymen --- Voedingssupplementen --- Gezondheid --- Antioxidant --- Mineraal --- Vitamine --- Enzym --- Voedingssupplement --- Gedrag --- Drank
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Over the last decades, nitric oxide (NO) has emerged as an essential player in redox signalling. Reactive oxygen species (ROS) also act as signals throughout all stages of plant life. Because they are potentially harmful for cellular integrity, ROS and NO levels must be tightly controlled, especially by the classical antioxidant system and additional redox-active metabolites and proteins. Recent work provided evidence that NO and ROS influence each other’s biosynthesis and removal. Moreover, novel signalling molecules resulting from the chemical reaction between NO, ROS and plant metabolites have been highlighted, including N2O3, ONOO-, NO2, S-nitrosoglutathione and 8-NO2 cGMP. They are involved in diverse plant physiological processes, the best characterized being stomata regulation and stress defense. Taken together, these new data demonstrate the complex interactions between NO, ROS signalling and the antioxidant system. This Frontiers in Plant Science Research Topic aims to provide an updated and complete overview of this important and rapidly expanding area through original article and detailed reviews.
plant development --- Reactive Oxygen Species --- plant defense --- antioxidant system --- Nitric Oxide --- Biotic and abiotic stress --- signalling
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Increasingly studied for bio-fuel production, microalgae are able to store large quantities of lipids. The effects of nitrogen starvation, temperature and light stress on growth, lipid accumulation and production in Scenedesmus obliquus S4, a strain supplied by Lipofabrik, were studied. Nitrogen deprivation increased lipid accumulation by a factor of 7, while a daily temperature cycle increased it by a factor of 4. A potential photo-inhibition effect could be highlighted for the S4 strain at 150 µmol/m²/s. The effects of sonication, freeze-drying and freezing on the performance of lipid extraction were also compared, leading to the conclusion that freeze-drying allows the most effective extraction of total lipids.
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Over the last decades, nitric oxide (NO) has emerged as an essential player in redox signalling. Reactive oxygen species (ROS) also act as signals throughout all stages of plant life. Because they are potentially harmful for cellular integrity, ROS and NO levels must be tightly controlled, especially by the classical antioxidant system and additional redox-active metabolites and proteins. Recent work provided evidence that NO and ROS influence each other’s biosynthesis and removal. Moreover, novel signalling molecules resulting from the chemical reaction between NO, ROS and plant metabolites have been highlighted, including N2O3, ONOO-, NO2, S-nitrosoglutathione and 8-NO2 cGMP. They are involved in diverse plant physiological processes, the best characterized being stomata regulation and stress defense. Taken together, these new data demonstrate the complex interactions between NO, ROS signalling and the antioxidant system. This Frontiers in Plant Science Research Topic aims to provide an updated and complete overview of this important and rapidly expanding area through original article and detailed reviews.
plant development --- Reactive Oxygen Species --- plant defense --- antioxidant system --- Nitric Oxide --- Biotic and abiotic stress --- signalling
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Over the last decades, nitric oxide (NO) has emerged as an essential player in redox signalling. Reactive oxygen species (ROS) also act as signals throughout all stages of plant life. Because they are potentially harmful for cellular integrity, ROS and NO levels must be tightly controlled, especially by the classical antioxidant system and additional redox-active metabolites and proteins. Recent work provided evidence that NO and ROS influence each other’s biosynthesis and removal. Moreover, novel signalling molecules resulting from the chemical reaction between NO, ROS and plant metabolites have been highlighted, including N2O3, ONOO-, NO2, S-nitrosoglutathione and 8-NO2 cGMP. They are involved in diverse plant physiological processes, the best characterized being stomata regulation and stress defense. Taken together, these new data demonstrate the complex interactions between NO, ROS signalling and the antioxidant system. This Frontiers in Plant Science Research Topic aims to provide an updated and complete overview of this important and rapidly expanding area through original article and detailed reviews.
plant development --- Reactive Oxygen Species --- plant defense --- antioxidant system --- Nitric Oxide --- Biotic and abiotic stress --- signalling
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