Zobrazeno 1 - 10
of 1 324
pro vyhledávání: '"Antioxidant power"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101573- (2024)
Antioxidants in nutrition are a widely discussed topic. In this study, a synergistic effect was observed for 13 selected substances – antioxidants and potential synergists, whereby two substances were mixed in the same concentration ratio of 1:1. T
Externí odkaz:
https://doaj.org/article/48906251b76047119fb87457211bd804
Publikováno v:
Agriculture, Vol 70, Iss 1, Pp 12-26 (2024)
Analysis of the photosynthetic activity and the antioxidant capacity was carried out on the perennial forage grasses: English ryegrass (Lolium perenne L.), Tetramis cultivar, tall fescue (Festuca arundinacea Schreb.) Albena cultivar, meadow fescue (F
Externí odkaz:
https://doaj.org/article/5bced1f204d1437781ed5ce06048c909
Autor:
Olexander MASLOV, Mykola KOMISARENKO, Dmytro PLIS, Svitlana PONOMARENKO, Tetiana OSOLODCHENKO, Sergii KOLISNYK
Publikováno v:
Notulae Scientia Biologicae, Vol 16, Iss 3 (2024)
Infection diseases is a worldwide important problem for medicine and pharmacy. The purpose of this work was to study and compare phytochemical composition, antimicrobial, antioxidant potential of pomegranate fruit thick and green tea leaf liquid extr
Externí odkaz:
https://doaj.org/article/3ff0eb461e4948aa8d2d7bbea7cc52f0
Autor:
Kadyrzhan Makangali, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, Ademi Ergalikyzy
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 9986 (2024)
This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enric
Externí odkaz:
https://doaj.org/article/01f3b5b2bb054b1bb0a2c5ec97cb154a
Autor:
Hezha O. Rasul, Bakhtyar K. Aziz, Guillermo Salgado Morán, Luis Humberto Mendoza-Huizar, Assia Belhassan, Lorena Gerli Candia, Wilson Cardona Villada, Kandasamy Sadasivam
Publikováno v:
Química Nova, Vol 46, Iss 9, Pp 873-880 (2023)
The antioxidant power of eugenol and vitamin C was examined by analyzing the ability of these ligands to bind to the NADPH oxidase protein target and evaluating their bond interactions with critical residues. The results confirm that docked ligands a
Externí odkaz:
https://doaj.org/article/be00eeef00c246b395bdfe088d404bb2
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-9 (2023)
Abstract Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of instant kunu beverage made from pe
Externí odkaz:
https://doaj.org/article/fde0b4155f77486399d60941d9367721
Publikováno v:
Journal of Clinical and Diagnostic Research, Vol 18, Iss 2, Pp FC01-FC05 (2024)
Introduction: Epilepsy is a serious psychological condition associated with social stigma, psychiatric co-morbidity, and a high economic burden. It is pertinent to develop novel treatment methods given the ever-evolving nature of the disease. Recentl
Externí odkaz:
https://doaj.org/article/5e8042ef8d5a49b696beda32f3085c4b
Autor:
Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, Zoi Laskari, Antonios Koutelidakis, Efstathios Giaouris
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24446- (2024)
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characterist
Externí odkaz:
https://doaj.org/article/d071d7bbc1454173a6c5cc555f77c5fc
Autor:
Lavhelani Tshilongo, Sephora Mutombo Mianda, Faith Seke, Sunette M. Laurie, Dharini Sivakumar
Publikováno v:
Foods, Vol 13, Iss 11, p 1640 (2024)
Sweet potatoes (Ipomoea batatas) are highly profitable, contribute to food security, and their leaves rich in phytonutrients. This study examined the optimal leaf harvesting stage by harvesting newly formed leaves (leaves 1 to 5) to achieve the highe
Externí odkaz:
https://doaj.org/article/a267277f5a164c9bb57b186d9b9fcb54
Publikováno v:
Molecules, Vol 29, Iss 10, p 2370 (2024)
Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays:
Externí odkaz:
https://doaj.org/article/05c59bd754e342779720b249b6dbaf90