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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.

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

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