Antioxidants - an overview
S. Stanner, E. Weichselbaum, in Encyclopedia of Human Nutrition (Third Edition), 2013. Antioxidants have the ability to scavenge free radicals in the human body and have been suggested to contribute to the protective effect of plant-based foods on diseases such as cardiovascular disease (CVD), cancer, and type 2 diabetes.
Antioxidant - an overview
S. Munné-Bosch, M. Pintó-Marijuan, in Encyclopedia of Applied Plant Sciences (Second Edition), 2017. Antioxidants. When researchers aim to quantify the antioxidant capacities of any plant tissue, they should keep in mind that the most important antioxidant systems present a reduced and an oxidized form, the so-called redox pair.
Food Antioxidants - an overview
V. Kuete, in Medicinal Spices and Vegetables from Africa, 2017. 4.6 Antioxidant effects. Murcia and collaborators have evaluated the antioxidant properties of some spices including nutmeg and compared with some food antioxidants like propyl gallate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT).
Dietary Antioxidants - an overview
Dietary Antioxidants. A dietary antioxidant is a substance that significantly decreases the adverse effects of reactive oxygen species, reactive nitrogen species, or both on normal physiological functions in humans.
Antioxidant Activity - an overview
Bouzidi Soumia, in Polyphenols: Mechanisms of Action in Human Health and Disease (Second Edition), 2018. 6.1 Antioxidant Activity. Antioxidant activity of the methanol extract of E. campestre aerial parts and the isolated flavonols were evaluated using free radical DPPH scavenging assay and reducing power assay.
Flavonoid Antioxidants - an overview
Lisa Meserole, in Advances in Phytomedicine, 2002. I. Introduction. Traditional diets were based on whole, minimally processed foods and beverages. Modern diets, in many cases, have lost the many naturally occurring vitamins, minerals, antioxidants, flavonoids, tannins, biosaponins, volatile oils, retinoids and other constituent groups now known to offer wide ranging benefits that reduce the
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ScienceDirect Topics an overview. The isoelectric point (pI) is the pH value at which the molecule carries no electrical charge. The concept is particularly important for zwitterionic molecules such as amino acids, peptides, and proteins.
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