Results 21 to 30 of about 145,382 (255)
Bioactive Compounds in Malanto (Kalimeris indica) Leaves and Their Antioxidant Characteristics
Agriculture, 2023 Currently, there is an increasing trend to replace artificial antioxidants with natural antioxidants. However, certain naturally occurring antioxidants have lower antioxidant activities than artificial antioxidants.
Jie Liu +5 more
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Lipid Peroxidation in Algae Oil: Antagonist Effects of Natural Antioxidants
Molecules, 2022 Tandem mass spectrometry is proposed to check lipid oxidation, a free radical-mediated phenomenon which effects oxidative deterioration in polyunsaturated fatty acids. Antioxidants are used by the food industry to delay the oxidation process.
Ilaria Santoro +4 more
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Antioxidants, 2022 Peripheral arterial disease (PAD) has a worldwide prevalence and is a significant cause of cardiovascular morbidity and mortality. Due to its high prevalence and higher rates of ischemic cardiovascular and lower-extremity events, its treatment is ...
Shayan Keramat +4 more
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Heterocyclic Antioxidants in Nature: Coumarins [PDF]
Current Organic Chemistry, 2017 Coumarins represent an important family of naturally occurring and/or synthetic oxygen-containing heterocycles, bearing a characteristic benzopyrone framework. These compounds are widely distributed both in human diet and therapeutics. Among other characteristics, several coumarin derivatives proved to have an interesting antioxidant profile.
J. Matos, M +5 more
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The role of antioxidants and their use in animal breeding and poultry farming (review)
Аграрная наука Евро-Северо-Востока, 2019 The article reviews the role of antioxidants and their use as additives in feed for various types of farm animals and poultry. Incoming antioxidants activate protection. This protection is based on preventing the leakage of free electrons in mitochondria
P. S. Ostapchuk +2 more
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Antioxidants, Food Processing and Health
Antioxidants, 2021 The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced
Borut Poljsak +2 more
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Synthetic and natural antioxidants: food quality protectors
Grasas y Aceites, 1996 Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic ...
A. Valenzuela, S. Nieto
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Research Progress in Plant-Derived Natural Antioxidants for Inhibiting Lipid and Protein Oxidation and Mechanism of Their Impact on the Quality of Meat and Meat Products [PDF]
Shipin KexueThe application of antioxidants is an effective strategy to mitigate quality deterioration in meat and meat products during production and processing.
ZHAO Lili, LIU Chang, JIA Na, LIU Dengyong
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Foods, 2023 Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify
Carmen Daniela Petcu +8 more
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The Impact of Natural Antioxidants on the Regenerative Potential of Vascular Cells
Frontiers in Cardiovascular Medicine, 2019 With advances in technology, the impact of natural antioxidants on vascular cell regeneration is attracting enormous attention as many current studies are now exploring the clinical potential of antioxidants in regenerative medicine. Natural antioxidants
Shahida Shafi +3 more
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