| 000 | 05832naaaa2201729uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/76468 | ||
| 005 | 20220714164120.0 | ||
| 020 | _abooks978-3-0365-0579-4 | ||
| 020 | _a9783036505787 | ||
| 020 | _a9783036505794 | ||
| 024 | 7 |
_a10.3390/books978-3-0365-0579-4 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 072 | 7 |
_aGP _2bicssc |
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| 072 | 7 |
_aPS _2bicssc |
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| 072 | 7 |
_aJFCV _2bicssc |
|
| 100 | 1 |
_aSeiquer, Isabel _4edt _91578925 |
|
| 700 | 1 |
_aPalma, José _4edt _91578926 |
|
| 700 | 1 |
_aSeiquer, Isabel _4oth _91578925 |
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| 700 | 1 |
_aPalma, José _4oth _91578926 |
|
| 245 | 1 | 0 | _aAntioxidants in Foods |
| 260 |
_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2021 |
||
| 300 | _a1 electronic resource (418 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aAntioxidants 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. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/ |
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| 546 | _aEnglish | ||
| 650 | 7 |
_aResearch & information: general _2bicssc _9928234 |
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| 650 | 7 |
_aBiology, life sciences _2bicssc |
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| 650 | 7 |
_aFood & society _2bicssc _9853664 |
|
| 653 | _agreen tea extract | ||
| 653 | _afood processing | ||
| 653 | _atannase | ||
| 653 | _aultrasound | ||
| 653 | _aantioxidant activity | ||
| 653 | _aliver injury | ||
| 653 | _aacclimatisation | ||
| 653 | _aantioxidant defences | ||
| 653 | _achlorophyll fluorescence | ||
| 653 | _ain vitro culture | ||
| 653 | _aperoxidase | ||
| 653 | _astevia plants | ||
| 653 | _a7S basic globulins | ||
| 653 | _aanti-inflammatory protein | ||
| 653 | _aantioxidant protein | ||
| 653 | _acytokines | ||
| 653 | _aglutathione | ||
| 653 | _aiNOS | ||
| 653 | _anitric oxide | ||
| 653 | _aoxidative stress | ||
| 653 | _asweet lupins group | ||
| 653 | _ahome-cooking | ||
| 653 | _aextra virgin olive oil | ||
| 653 | _aUPLC-ESI-QqQ-MS/MS | ||
| 653 | _ahealthy cooking | ||
| 653 | _aMediterranean diet | ||
| 653 | _aphenolic compounds | ||
| 653 | _abioactive compounds | ||
| 653 | _afunctional pasta | ||
| 653 | _agluten-free pasta | ||
| 653 | _abioaccessibility | ||
| 653 | _abioavailability | ||
| 653 | _awhole grain | ||
| 653 | _acomposite flour | ||
| 653 | _alegumes | ||
| 653 | _afood by-products | ||
| 653 | _aavocados (Persea americana Mill.) | ||
| 653 | _alow temperatures | ||
| 653 | _aplastochromanol-8 | ||
| 653 | _atocotrienols | ||
| 653 | _atocopherols | ||
| 653 | _atocochromanols | ||
| 653 | _akombucha | ||
| 653 | _atea | ||
| 653 | _afermentation | ||
| 653 | _aantioxidant | ||
| 653 | _aflavonoids | ||
| 653 | _apolyphenols | ||
| 653 | _aascorbic acid | ||
| 653 | _achlorophyll and carotenoid content | ||
| 653 | _abiodiversity | ||
| 653 | _aCapsicum annuum L. | ||
| 653 | _aβ-carotene | ||
| 653 | _astatistical analysis | ||
| 653 | _arye bread | ||
| 653 | _amicroencapsulation | ||
| 653 | _aphenolics | ||
| 653 | _ain vitro relative bioaccessibility | ||
| 653 | _alipoxygenase | ||
| 653 | _acyclooxygenase | ||
| 653 | _aacetylcholinesterase | ||
| 653 | _abiological activity | ||
| 653 | _alycopene | ||
| 653 | _aantioxidants | ||
| 653 | _acancer | ||
| 653 | _adiabetes | ||
| 653 | _acardiovascular diseases | ||
| 653 | _askin disorders | ||
| 653 | _afree radicals | ||
| 653 | _aspectrophotometer | ||
| 653 | _alimitations | ||
| 653 | _achemical reactions | ||
| 653 | _acolorimetry | ||
| 653 | _aanthraquinone | ||
| 653 | _afree radical scavenging | ||
| 653 | _ainflammatory cytokines | ||
| 653 | _aapoptosis | ||
| 653 | _aRumex crispus | ||
| 653 | _askins | ||
| 653 | _aseeds | ||
| 653 | _aVitis vinifera | ||
| 653 | _acyclic voltammetry | ||
| 653 | _aanthocyanin metabolites | ||
| 653 | _acardioprotection | ||
| 653 | _ahepatoprotection | ||
| 653 | _anephroprotection | ||
| 653 | _aneuroprotection | ||
| 653 | _aantioxidant peptides | ||
| 653 | _aelement of pork carcasses | ||
| 653 | _aspectrometric analysis | ||
| 653 | _aascorbate | ||
| 653 | _aascorbate-glutathione cycle | ||
| 653 | _acapsaicin | ||
| 653 | _acatalase | ||
| 653 | _adihydrocapsaicin | ||
| 653 | _aNADP-dehydrogenases | ||
| 653 | _asuperoxide dismutase | ||
| 653 | _ared cabbage | ||
| 653 | _ain vitro gastrointestinal digestion | ||
| 653 | _aacid-resistant capsule | ||
| 653 | _aUHPLC-Q-Orbitrap HRMS | ||
| 653 | _aapples | ||
| 653 | _areducing and chelating capacity | ||
| 653 | _aHPLC-DAD-MS/MS | ||
| 653 | _aDillenia indica | ||
| 653 | _aheme oxygenase 1 (HO-1) | ||
| 653 | _anuclear factor erythroid 2-related factor 2 (Nrf2) | ||
| 653 | _aRAW 264.7 cells | ||
| 653 | _aapo-carotenals | ||
| 653 | _abone | ||
| 653 | _aosteoclasts | ||
| 653 | _aNFκB | ||
| 653 | _asynergy | ||
| 653 | _an/a | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/3904 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/76468 _70 _zDOAB: description of the publication |
| 999 |
_c2984384 _d2984384 |
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