Results 271 to 280 of about 1,020,273 (319)
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Contact Dermatitis, 1984
Antioxidants are commonly added to cosmetics. Allergy to these substances will be missed unless specifically looked for. During a 2‐year period, patients with facial dermatitis have been routinely tested with butylhydroxyanisole and tertiary butylhydroquinone.
I R, White, C R, Lovell, E, Cronin
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Antioxidants are commonly added to cosmetics. Allergy to these substances will be missed unless specifically looked for. During a 2‐year period, patients with facial dermatitis have been routinely tested with butylhydroxyanisole and tertiary butylhydroquinone.
I R, White, C R, Lovell, E, Cronin
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Critical Reviews in Food Science and Nutrition, 1997
(1997). Antioxidants in tea. Critical Reviews in Food Science and Nutrition: Vol. 37, Tea and Health, pp. 705-718.
S A, Wiseman, D A, Balentine, B, Frei
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(1997). Antioxidants in tea. Critical Reviews in Food Science and Nutrition: Vol. 37, Tea and Health, pp. 705-718.
S A, Wiseman, D A, Balentine, B, Frei
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Antioxidants and Micronutrients
Disease-a-Month, 2006ver the last two decades, we have seen a tremendous increase in onsumer use of antioxidants and other micronutrient supplements for educing risk of disease prevention and ailments. There is therefore a rowing need to understand the characteristics, tissue uptake, metabolism, iochemical interactions, and the biological activities of various dietary ...
Emmanuel C, Opara, Susie W, Rockway
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Journal of Natural Products, 2000
Flavonoids are phenolic substances isolated from a wide range of vascular plants, with over 8000 individual compounds known. They act in plants as antioxidants, antimicrobials, photoreceptors, visual attractors, feeding repellants, and for light screening.
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Flavonoids are phenolic substances isolated from a wide range of vascular plants, with over 8000 individual compounds known. They act in plants as antioxidants, antimicrobials, photoreceptors, visual attractors, feeding repellants, and for light screening.
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The characterization of antioxidants
Food and Chemical Toxicology, 1995The role of antioxidants in nutrition is an area of increasing interest. Antioxidants are used (1) to prolong the shelf life and maintain the nutritional quality of lipid-containing foods, and (2) to modulate the consequences of oxidative damage in the human body.
B, Halliwell +3 more
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Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”
Journal of Agricultural and Food Chemistry, 2008The antioxidant content and the antioxidant capacity of both hydrophilic and lipophilic antioxidant extracts from four "early potato" cultivars, grown in two different locations (Racale and Monteroni), were examined. There was a considerable variation in carotenoid content and weak differences in the ascorbic acid concentration of the examined ...
Leo L. +8 more
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Annals of the New York Academy of Sciences, 2000
Abstract:The harmful effects of oxidative processes in living organisms, in addition to chemical and biochemical media, can be reduced by antioxidants. The efficacy of an antioxidant depends on its reduction potential and kinetics of elimination of diverse free radicals.
S V, Jovanovic, M G, Simic
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Abstract:The harmful effects of oxidative processes in living organisms, in addition to chemical and biochemical media, can be reduced by antioxidants. The efficacy of an antioxidant depends on its reduction potential and kinetics of elimination of diverse free radicals.
S V, Jovanovic, M G, Simic
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Nutrition, 2001
Larry Machlin had many and varied interests in nutrition in general and antioxidants in particular. Although he was interested primarily in vitamin E, he shared a curiosity about the actions of carotenoids that most nutritionists have. He served on the Organizing Committee of the 8th International Symposium on Carotenoids that was held in Boston in ...
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Larry Machlin had many and varied interests in nutrition in general and antioxidants in particular. Although he was interested primarily in vitamin E, he shared a curiosity about the actions of carotenoids that most nutritionists have. He served on the Organizing Committee of the 8th International Symposium on Carotenoids that was held in Boston in ...
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Antioxidants and atherosclerosis
Biochemical Society Transactions, 2004The oxidative modification of low-density lipoprotein (LDL) can be induced by various active species by different mechanisms. Vitamin E and other radical-scavenging antioxidants can inhibit the free radical-mediated oxidation of LDL, but they are not effective against LDL oxidation induced by non-radical mechanisms.
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Cyclodextrins and Antioxidants
Critical Reviews in Food Science and Nutrition, 2013In recent years, the growth of the functional foods industry has increased research into new compounds with high added value for use in the fortification of traditional products. One of the most promising functional food groups is those enriched in antioxidant compounds of a lipophilic nature.
José Manuel, López-Nicolás +2 more
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