Zobrazeno 1 - 10
of 609
pro vyhledávání: '"Cellular antioxidant activity"'
Autor:
Sara Avilés-Gaxiola, Laura Aracely Contreras-Angulo, Israel García-Aguiar, J. Basilio Heredia
Publikováno v:
Antioxidants, Vol 13, Iss 11, p 1367 (2024)
Reactive oxygen species are produced as part of the cellular metabolism. However, lifestyle can promote an excess in their concentration. Free radicals react with DNA, promoting the appearance of cancer cells. Therefore, natural antioxidants have bee
Externí odkaz:
https://doaj.org/article/120cd86db74c4d62abe13f62ec0422af
Autor:
Yunjiao Chen, Qiao Qin, Hongzhang Chen, Qingrong Huang, Mingyue Song, Suyao Xiao, Longbipei Cao, Yong Cao
Publikováno v:
Journal of Future Foods, Vol 3, Iss 4, Pp 392-398 (2023)
The leaves of Eucalyptus are abundant in natural resources as a novel potential antioxidant and have broad market prospect. Four of characteristic hydrolysable tannins from Eucalyptus leaves have been demonstrated great application potential as natur
Externí odkaz:
https://doaj.org/article/f3f078b027df4d82aae3b128cf29015e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 12-18 (2023)
Objective: To investigate the synergistic antioxidant effects of different ratios of EGCG (epigallocatechin gallate) and isorhamnetin combinations, and provide a theoretical basis for the development of food borne flavonoid functional foods. Methods:
Externí odkaz:
https://doaj.org/article/0786c1a8a486466bbfa56b60816ccf38
Publikováno v:
Antioxidants, Vol 13, Iss 11, p 1287 (2024)
The increasing incidence of colorectal cancer and inflammatory diseases poses a major health concern, with oxidative stress playing a significant role in the onset of these pathologies. Factors such as excessive consumption of sugar-rich and fatty fo
Externí odkaz:
https://doaj.org/article/828d7c7cb6414a3481142606b033c43e
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101228- (2024)
Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrare
Externí odkaz:
https://doaj.org/article/68a4c3351c704f2cb3b074b471114278
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Oxidative stress caused by free radicals contributes to the pathogenesis of multiple chronic health conditions. Phytochemicals protect against oxidative stress; however, low bioavailability from dietary sources limits their health benefits. This stud
Externí odkaz:
https://doaj.org/article/f96a15628ab34ee78924d83006a9803b
Autor:
Yiyang Long, Han Tao, Shiyu Wang, Bingcong Xing, Zhineng Wang, Kexin Liu, Qingsong Shao, Fei Gao
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 378 (2024)
Saffron (Crocus sativus L.) is one of the most expensive spices in the world, boasting rich medicinal and edible value. However, the effective development of active natural substances in saffron is still limited. Currently, there is a lack of compreh
Externí odkaz:
https://doaj.org/article/4c71a5dd7002444a8f4eaedaf98e2b04
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