Results 311 to 320 of about 637,533 (361)
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Nutrition Research Reviews, 2021
AbstractCigarette smoke (CS) is likely the most common preventable cause of human morbidity and mortality worldwide. Consequently, inexpensive interventional strategies for preventing CS-related diseases would positively impact health systems. Inhaled CS is a powerful inflammatory stimulus and produces a shift in the normal balance between antioxidants
Astori, Emanuela +6 more
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AbstractCigarette smoke (CS) is likely the most common preventable cause of human morbidity and mortality worldwide. Consequently, inexpensive interventional strategies for preventing CS-related diseases would positively impact health systems. Inhaled CS is a powerful inflammatory stimulus and produces a shift in the normal balance between antioxidants
Astori, Emanuela +6 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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Nutrigenomics and Antioxidants
Personalized Medicine, 2007Since the complete sequencing of the human genome, the era of the 'omics' has appeared. Among them, a new discipline called 'nutrigenomics' emerged from the interface of nutrition research and genetics. Its aim is to understand how nutrients modulate gene expression. This powerful tool allows determinination of new biomarkers and the molecular pathways
Nasséra, Chalabi +3 more
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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
openaire +2 more sources
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
openaire +2 more sources