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Antioxidants have become scientifically interesting compounds due to their many benefits such as anti-aging and anti-inflammatory. Today, it is still used in many areas. In food technology, antioxidants are added to many foodstuffs in order to enrich the foods and eliminate the problems.
- Antioxidants and antioxidant methods: an updated overview
Methods based on inhibited autoxidation are the most suited...
- The Role of Food Antioxidants, Benefits of Functional Foods, and ...
Antioxidants are essential for animal and plant life since...
- Antioxidants and antioxidant methods: an updated overview
Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants.
1 gru 2022 · Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition sciences. There has been extensive work on developing assays for foods and biological systems. The scientific communities have well-accepted the effectiveness of endogenous antioxidants generated in the body.
17 lip 2023 · Antioxidants have been the subject of much research in recent years, particularly concerning their potential role in preventing cancer. Antioxidants are compounds that can protect cells from oxidative damage, which can lead to cellular and DNA damage.
1 lis 2016 · Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage. Antioxidants are found in many foods, including fruits and vegetables.
7 sty 2021 · Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases.
Antioxidants are essential for animal and plant life since they are involved in complex metabolic and signaling mechanisms. They protect plants by producing phytoalexins, e.g., isoflavonoid structures, in response to microbiological and fungal pathogen invasion .
