Antioxidants in Foods
Antioxidants in Foods
English[eng]
9783040000000
green tea extract||food processing||tannase||ultrasound||antioxidant activity||liver injury||acclimatisation||antioxidant defences||chlorophyll fluorescence||in vitro culture||peroxidase||stevia plants||7S basic globulins||anti-inflammatory protein||antioxidant protein||cytokines||glutathione||iNOS||nitric oxide||oxidative stress||sweet lupins group||home-cooking||extra virgin olive oil||UPLC-ESI-QqQ-MS/MS||healthy cooking||Mediterranean diet||phenolic compounds||bioactive compounds||functional pasta||gluten-free pasta||bioaccessibility||bioavailability||whole grain||composite flour||legumes||food by-products||avocados (Persea americana Mill.)||low temperatures||plastochromanol-8||tocotrienols||tocopherols||tocochromanols||kombucha||tea||fermentation||antioxidant||flavonoids||polyphenols||ascorbic acid||chlorophyll and carotenoid content||biodiversity||Capsicum annuum L.||β-carotene||statistical analysis||rye bread||microencapsulation||phenolics||in vitro relative bioaccessibility||lipoxygenase||cyclooxygenase||acetylcholinesterase||biological activity||lycopene||antioxidants||cancer||diabetes||cardiovascular diseases||skin disorders||free radicals||spectrophotometer||limitations||chemical reactions||colorimetry||anthraquinone||free radical scavenging||inflammatory cytokines||apoptosis||Rumex crispus||skins||seeds||Vitis vinifera||cyclic voltammetry||anthocyanin metabolites||cardioprotection||hepatoprotection||nephroprotection||neuroprotection||antioxidant peptides||element of pork carcasses||spectrometric analysis||ascorbate||ascorbate–glutathione cycle||capsaicin||catalase||dihydrocapsaicin||NADP-dehydrogenases||superoxide dismutase||red cabbage||in vitro gastrointestinal digestion||acid-resistant capsule||UHPLC-Q-Orbitrap HRMS||apples||reducing and chelating capacity||HPLC–DAD–MS/MS||Dillenia indica||heme oxygenase 1 (HO-1)||nuclear factor erythroid 2-related factor 2 (Nrf2)||RAW 264.7 cells||apo-carotenals||bone||osteoclasts||NFκB||synergy||n/a
English[eng]
9783040000000
green tea extract||food processing||tannase||ultrasound||antioxidant activity||liver injury||acclimatisation||antioxidant defences||chlorophyll fluorescence||in vitro culture||peroxidase||stevia plants||7S basic globulins||anti-inflammatory protein||antioxidant protein||cytokines||glutathione||iNOS||nitric oxide||oxidative stress||sweet lupins group||home-cooking||extra virgin olive oil||UPLC-ESI-QqQ-MS/MS||healthy cooking||Mediterranean diet||phenolic compounds||bioactive compounds||functional pasta||gluten-free pasta||bioaccessibility||bioavailability||whole grain||composite flour||legumes||food by-products||avocados (Persea americana Mill.)||low temperatures||plastochromanol-8||tocotrienols||tocopherols||tocochromanols||kombucha||tea||fermentation||antioxidant||flavonoids||polyphenols||ascorbic acid||chlorophyll and carotenoid content||biodiversity||Capsicum annuum L.||β-carotene||statistical analysis||rye bread||microencapsulation||phenolics||in vitro relative bioaccessibility||lipoxygenase||cyclooxygenase||acetylcholinesterase||biological activity||lycopene||antioxidants||cancer||diabetes||cardiovascular diseases||skin disorders||free radicals||spectrophotometer||limitations||chemical reactions||colorimetry||anthraquinone||free radical scavenging||inflammatory cytokines||apoptosis||Rumex crispus||skins||seeds||Vitis vinifera||cyclic voltammetry||anthocyanin metabolites||cardioprotection||hepatoprotection||nephroprotection||neuroprotection||antioxidant peptides||element of pork carcasses||spectrometric analysis||ascorbate||ascorbate–glutathione cycle||capsaicin||catalase||dihydrocapsaicin||NADP-dehydrogenases||superoxide dismutase||red cabbage||in vitro gastrointestinal digestion||acid-resistant capsule||UHPLC-Q-Orbitrap HRMS||apples||reducing and chelating capacity||HPLC–DAD–MS/MS||Dillenia indica||heme oxygenase 1 (HO-1)||nuclear factor erythroid 2-related factor 2 (Nrf2)||RAW 264.7 cells||apo-carotenals||bone||osteoclasts||NFκB||synergy||n/a