The Potential of Dietary Antioxidants
Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the...
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| Year of Publication: | 2022 |
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| Physical Description: | 1 electronic resource (552 p.) |
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Dini, Irene edt The Potential of Dietary Antioxidants Basel MDPI Books 2022 1 electronic resource (552 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the formed ROS and RNS. The antioxidant molecules are classified into primary and secondary defense molecules. The primary antioxidant molecules (i.e., vitamins C and E, ubiquinone, and glutathione) reduce oxidation effects by moving a proton to the free radical species or electron donors, or by terminating the chain reactions The secondary antioxidants (i.e., N-acetyl cysteine and lipoic acid) act as cofactors for some enzyme systems or neutralize the production of free radicals by transition metals. This work comprises original research papers and reviews on antioxidant molecules in food, the agricultural practices that maximize their levels in plants, the potential preventive effects of selected classes of antioxidant molecules, their potential use in functional foods, and the pharmaceutical delivery systems that maximize their potential activity when used as supplements. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc Trichoderma spp. EVOO olive pomace olive vegetation water Olea europea var Leccino HRMS-Orbitrap phenolic identification antioxidant activity grape seed oil fatty acid novel extraction tocopherol supercritical fluid microwave assisted ultrasound assisted Soxhlet olive mill wastewater olive oil Olive Pâté antioxidants nutraceutical Q Exactive Orbitrap LC-MS/MS Clery strawberry food processing Polyphenols multi-methodological evaluation HS-GC/MS analysis PCA antioxidant HepG2 cells EVOO extract IOC methods LDLR PCSK9 tomatoes NMR spectroscopy FT-ICR mass spectrometry ripening stage phenolics metabolomics phytochemicals cardoon multipurpose plant chlorogenic acid fatty acids herbal treatment organic zinc lamb Haemonchus contortus antioxidant enzymes lipid peroxidation mineral status paraxanthine caffeine CYP1A2 phenotyping human saliva differential pulse voltammetry egg flavonoids inductively coupled plasma mass spectrometry (ICP-MS) metallome quercetin walnut by-products antitussive ROS NOx IL-6 CXC-R1 histopathological analysis sustainable agriculture onion skin traditional varieties flavonols dietary antioxidants, Helichrysum medicinal plants infusions phenolic compounds antioxidative potential polyphenols flavonids endogenous antioxidant enzymes reduced glutathione oxidized glutathione catalase superoxide dismutase interleukin 6 tumor necrosis factor endurance sports Ficus carica oxidative stress protection stress hormones epidermal skin barrier nutricosmetics brown rice fermentation germination stress bioactive compounds untargeted metabolomics functional food health benefits lovage elicitation phenolic acids potential anti-inflammatory potential anticancer properties antioxidative activity bioactive peptides peptidomics mass spectrometry soybean plant-based foods LDL CVD lipid oxidation dietary fiber cholesterol hyperlipidemia microalgae spirulina inflammation lipopolysaccharide dairy cows fattening bulls leukocytes spices condiments extra-virgin olive oil antiviral properties antioxidant properties nutricosmetic grape seed pomace polyunsaturated fatty acids polyphenol resveratrol rutin HPLC GC coumarins green synthesis DFT red algae antioxidant and antimicrobial ability lipoperoxidation salmon anticancer marigold sage bearberry eucalyptus yarrow apples pomegranate mitochondrial DNA DNA damage apoptosis oral cancer arbutin melanin pigment melasma skin lightening cosmetic hyperpigmentation tyrosinase nuclear factor erythroid 2-related factor 2 (Nrf2) Brassicaceae light wavelength reactive oxygen species (ROS) oxidative stress antioxidant proteins Moringa leaf extract nanoencapsulation rabbit physiology reproduction 3-0365-4952-8 3-0365-4951-X Montesano, Domenico edt Dini, Irene oth Montesano, Domenico oth |
| language |
English |
| format |
eBook |
| author2 |
Montesano, Domenico Dini, Irene Montesano, Domenico |
| author_facet |
Montesano, Domenico Dini, Irene Montesano, Domenico |
| author2_variant |
i d id d m dm |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
The Potential of Dietary Antioxidants |
| spellingShingle |
The Potential of Dietary Antioxidants |
| title_full |
The Potential of Dietary Antioxidants |
| title_fullStr |
The Potential of Dietary Antioxidants |
| title_full_unstemmed |
The Potential of Dietary Antioxidants |
| title_auth |
The Potential of Dietary Antioxidants |
| title_new |
The Potential of Dietary Antioxidants |
| title_sort |
the potential of dietary antioxidants |
| publisher |
MDPI Books |
| publishDate |
2022 |
| physical |
1 electronic resource (552 p.) |
| isbn |
3-0365-4952-8 3-0365-4951-X |
| illustrated |
Not Illustrated |
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