Results 11 to 20 of about 3,326,943 (258)

Dietary antioxidant supplementation improves the in vitro quality and antioxidant capacity of Colombian Creole stallion semen

Czech Journal of Animal Science
Dietary antioxidant supplementation has become popular for managing male infertility because of its impact on the antioxidant capacity of semen. This study evaluates the effect of dietary antioxidant supplementation on the seminal characteristics of ...
Maria Claudia Puerta, Laura Henao-Salazar, Isabel Catalina Vélez, Sergio León, Banjamín Rojano, Giovanni Restrepo, Alexandra Úsuga   +6 more
doaj   +2 more sources

Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods [PDF]

Polish Journal of Food and Nutrition Sciences
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared.
Cemalettin Baltaci, Dilara Erkmen Bostanci, Rahime Altintaş, Yusuf Dalkiran, Arda Akdoğan, Onur Tolga Okan   +5 more
doaj   +2 more sources

Impact of antioxidant therapy on antioxidant capacity in hypertensive patients

National Journal of Physiology, Pharmacy and Pharmacology, 2023
Background: Hypertension is consistently related to the development of ischemic heart disease, heart failure, stroke, and chronic kidney disease.
Ajay Kumar, Bhavesh Ramjibhai Sadariya, Unmesh Sudhir Dave   +2 more
doaj   +1 more source

Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

Antioxidants, 2021
The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet.
Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares   +5 more
doaj   +1 more source

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Antioxidants, 2020
The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin.
Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares   +5 more
doaj   +1 more source

The Relationship Between Dietary Total Antioxidant Capacity with Serum Antioxidant and Oxidant Parameters in Hemodialysis Patients

, 2021
Objective: The dietary total antioxidant capacity (dTAC) is the cumulative total of all antioxidant compounds contained in food and is associated with dietary food consumption. Therefore, it can be used as an indicator of dietary quality.
Neslisah Rakicioglu, Ruveyda Esra Ozkalayci, Coban, Sermin, Ozkalayci, Ruveyda Esra, Sermin Coban, RAKICIOĞLU, NESLİŞAH, Özkalaycı, Rüveyda Esra, Rakıcıoğlu, Neslişah   +7 more
core   +1 more source

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado ( Persea Americana Mill.) Pulp

Polish Journal of Food and Nutrition Sciences, 2023
Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and phytochemicals with potential health benefits. In this study, the avocado pulp was incorporated into ice cream.
Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen   +2 more
doaj   +1 more source

Effect of different extraction solvents on the antioxidant content and capacity of nine seasonal fruits

Clinical Nutrition Open Science, 2021
Summary: Background: Nine seasonal fruits were analyzed for antioxidants capacity and content. Scientific information about seasonal fruits’ antioxidant properties (capacity and content) depending on the extraction solvent effect is not widely studied ...
Hadeel A. Ghazzawi, Hiba F. Al-Sayyed, Refa't A. Al-Kurd, Marwan M. Mwalla, Tawfiq A. Arafat, Salma M. AbdelQader   +5 more
doaj   +1 more source

Assay of the antioxidant capacity of foods using an iron(II)-catalysed lipid peroxidation model for greater nutritional relevance [PDF]

, 2010
The formation of free radicals by the iron-catalysed Fenton reaction is a major cause of oxidative damage in the body. Here a common assay of antioxidant capacity, inhibition of the β-carotene-linoleic acid model of lipid peroxidation, has been modified ...
Molan, Peter C., Peter C. Molan, Hélène L. Brangoulo, Brangoulo, Helene L.   +3 more
core   +1 more source

Antioxidant capacity of eugenol derivatives

Química Nova, 2009
Toxicity and antioxidant capacity of eugenol derivatives (E2 = 2-Methoxy-4-[1-propenylphenyl]acetate, E3 = 4-Allyl-2-methoxyphenylacetate, E4 = 4-Allyl-2-methoxy-4-nitrophenol, E5 = 5-Allyl-3-nitrobenzene-1,2-diol, E6 = 4-Allyl-2-methoxy-5-nitrophenyl ...
María E. Hidalgo, Carlos De la Rosa, Héctor Carrasco, Wilson Cardona, Claudio Gallardo, Luis Espinoza   +5 more
doaj   +1 more source