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The Physician and Sportsmedicine, 1996
It seems like the more things change, the more they stay the same. For decades, dietitians told you to eat a balanced diet of a variety of foods and to eat in moderation. Then came news that antioxidants may help your body function better, prevent certain diseases, and relieve muscle damage and soreness after exercise.
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It seems like the more things change, the more they stay the same. For decades, dietitians told you to eat a balanced diet of a variety of foods and to eat in moderation. Then came news that antioxidants may help your body function better, prevent certain diseases, and relieve muscle damage and soreness after exercise.
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Annals of the New York Academy of Sciences, 1988
In this chapter, I have discussed both lipid-soluble and water-soluble antioxidants that exert protective action with respect to inhibiting lipid, and in some cases, protein oxidation in both natural and artificial membranes. In addition, recent work has begun to clarify exactly how antioxidant enzymes can protect membranes against peroxidative damage.
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In this chapter, I have discussed both lipid-soluble and water-soluble antioxidants that exert protective action with respect to inhibiting lipid, and in some cases, protein oxidation in both natural and artificial membranes. In addition, recent work has begun to clarify exactly how antioxidant enzymes can protect membranes against peroxidative damage.
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The Antioxidants and Pro-Antioxidants Network: An Overview
Current Pharmaceutical Design, 2004Living beings have evolved over the past two billion years through adaptation, to an increasing atmospheric oxygen concentration, by both taking advantage of oxygen activating function and developing a complex control network. In these regards, potentially damaging species (reactive oxygen, nitrogen and chlorine species) arise as by-products of ...
VERTUANI, Silvia +2 more
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Antioxidants in food and food antioxidants
Nahrung/Food, 2000Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations.
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Antioxidants and antioxidant methods: an updated overview
Archives of Toxicology, 2020Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of ...
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Critical Reviews in Food Science and Nutrition, 1992
Fereidoon Shahidi +2 more
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Fereidoon Shahidi +2 more
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Angewandte Chemie International Edition in English, 1969
AbstractThe free radical initiated liquid phase oxidation of hydrocarbons is inhibited by phenols and aromatic amines. In the present article the recent results of kinetic and thermodynamic studies of the inhibition are discussed.
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AbstractThe free radical initiated liquid phase oxidation of hydrocarbons is inhibited by phenols and aromatic amines. In the present article the recent results of kinetic and thermodynamic studies of the inhibition are discussed.
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