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Antioxidant Activity of Foods and Natural Products
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Antioxidants are a point of focus for different research fields due to their potential oxidative stress prevention and multiple biological properties, potentiating several industrial applications. This reprint provides new insights into the antioxidant properties of foods and natural products, important structural features and the mechanisms of action of antioxidants and pro-oxidants, as well as antioxidants and pro-oxidants' potential health-promoting effects.
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Keywords
- (poly)phenols
- 1,3-dicarbonyl compound
- 1,3-diketone
- ?-dicarbonyl compound
- Aging
- agro-industrial residues
- Anatolia
- angiotensin-like-receptor 1
- antioxidant activity
- antiradical activity
- Apelin
- bell pepper
- by-product
- Capsicum annuum
- Clustering
- Color
- Compounds
- Cytotoxicity
- Diet
- DPPH radical scavenging activity
- drying
- ejaculated sperm
- Fatty acids
- ferroptosis
- Food security
- functional ingredient
- GCMS analysis
- heat treatment
- high-speed blender
- HMGB1
- hydroxytyrosol
- inflammatory lung injury
- iron transport
- keto–enol tautomerism
- low-speed masticating juicer
- Microwave
- n/a
- olive pomace
- Oxidative Stress
- passion fruit
- PCA
- phenolics
- piceatannol
- Piper betle
- Plant extract
- Polyphenols
- pro-oxidant activity
- propolis
- PUFA
- renal fibrosis
- resolvins
- roasting
- ryanodine receptor
- salidroside
- Seeds
- Sepsis
- skin health
- soluble dietary fibre
- steaming
- sweet pepper juice
- swelling capacity
- testes
- Texture
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- total flavonoid content
- total polyphenol content
- type 2 diabetes
- UVB radiation
- valorisation
- Vitamin E
- water retention capacity
Links
DOI: 10.3390/books978-3-7258-1115-1Editions