Results 51 to 60 of about 4,620,443 (295)
Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
, 2023 Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also ...
Brian G. Yust +2 more
core +1 more source
SPE Polymers, 2021 Natural rubber (NR) is sensitive to oxidative degradation, which needs to add commercial antioxidant for NR compounding to improve its aging properties.
Udomlak Sukatta +5 more
doaj +1 more source
Inspired by Nature: Antioxidants and Nanotechnology [PDF]
Antioxidants, 2018 Since the advent of modern nanotechnology a couple of decades ago, the field of “nano-bio-med” has attracted particular interest, culminating in an almost meteoric rise of common, feasible, more speculative, and, on occasion, outrightly exotic applications of nanomaterials. [...]
openaire +3 more sources
FEBS Open Bio, EarlyView.Lactoferrin promotes wound healing by activating MAPK, PI3K/Akt, and extracellular matrix pathways, enhancing fibroblast remodeling, proliferation, and re‐epithelialization. These mechanisms highlight its therapeutic potential in inflammation control, tissue repair, and remodeling.
Morgana Lüdtke Azevedo +4 more
wiley +1 more source
A REVIEW OF MARINE NATURAL PRODUCTS AS POTENTIAL SOURCE OF ANTIOXIDANTS [PDF]
Article Highlights- Marine Natural Products have been the most favorable source of bioactive compounds for drug discovery research.- Many biologically active chemicals with antioxidant properties can be found in the marine environment.- A systematic ...
Hinampas, Rhesa, Walag, Angelo Mark
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, 2023 Colocasia esculenta L. leaves are considered a by-product of taro cultivation and are discarded as environmental waste, despite their valuable phenolic composition.
Atalanti Christou +6 more
core +1 more source
Exploration of Foods and FoodomicsNatural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing natural ingredients in food products, have accelerated ...
Ayla Elmi Kashtiban +3 more
doaj +1 more source
Natural antioxidants: salinity atenuators and bio-stimulants [PDF]
Brazilian Journal of BiologySalinity limits the growth and productivity of crops, to reverse these effects, natural pigments with antioxidant bioactivity can be studied, such as turmeric (Curcuma longa L.) and paprika (Capsicum annum L.).
D. R. Alves +4 more
doaj +1 more source
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Science of Animal Resources, 2020 Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products.
Seung Yun Lee +5 more
doaj +1 more source
Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model
FEBS Open Bio, EarlyView.This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito +7 more
wiley +1 more source