TY - BOOK ID - 145504501 TI - The Potential of Dietary Antioxidants AU - Dini, Irene AU - Montesano, Domenico PY - 2022 PB - Basel MDPI Books DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Food & society KW - Trichoderma spp. KW - EVOO KW - olive pomace KW - olive vegetation water KW - Olea europea var Leccino KW - HRMS-Orbitrap KW - phenolic identification KW - antioxidant activity KW - grape seed oil fatty acid KW - novel extraction KW - tocopherol KW - supercritical fluid KW - microwave assisted KW - ultrasound assisted KW - Soxhlet KW - olive mill wastewater KW - olive oil KW - Olive Pâté KW - antioxidants KW - nutraceutical KW - Q Exactive Orbitrap LC-MS/MS KW - Clery strawberry KW - food processing KW - Polyphenols KW - multi-methodological evaluation KW - HS-GC/MS analysis KW - PCA KW - antioxidant KW - HepG2 cells KW - EVOO extract KW - IOC methods KW - LDLR KW - PCSK9 KW - tomatoes KW - NMR spectroscopy KW - FT-ICR mass spectrometry KW - ripening stage KW - phenolics KW - metabolomics KW - phytochemicals KW - cardoon KW - multipurpose plant KW - chlorogenic acid KW - fatty acids KW - herbal treatment KW - organic zinc KW - lamb KW - Haemonchus contortus KW - antioxidant enzymes KW - lipid peroxidation KW - mineral status KW - paraxanthine KW - caffeine KW - CYP1A2 phenotyping KW - human saliva KW - differential pulse voltammetry KW - egg KW - flavonoids KW - inductively coupled plasma mass spectrometry (ICP-MS) KW - metallome KW - quercetin KW - walnut KW - by-products KW - antitussive KW - ROS KW - NOx KW - IL-6 KW - CXC-R1 KW - histopathological analysis KW - sustainable agriculture KW - onion skin KW - traditional varieties KW - flavonols KW - dietary antioxidants, KW - Helichrysum KW - medicinal plants KW - infusions KW - phenolic compounds KW - antioxidative potential KW - polyphenols KW - flavonids KW - endogenous antioxidant enzymes KW - reduced glutathione KW - oxidized glutathione KW - catalase KW - superoxide dismutase KW - interleukin 6 KW - tumor necrosis factor KW - endurance sports KW - Ficus carica KW - oxidative stress protection KW - stress hormones KW - epidermal skin barrier KW - nutricosmetics KW - brown rice KW - fermentation KW - germination KW - stress KW - bioactive compounds KW - untargeted metabolomics KW - functional food KW - health benefits KW - lovage KW - elicitation KW - phenolic acids KW - potential anti-inflammatory potential KW - anticancer properties KW - antioxidative activity KW - bioactive peptides KW - peptidomics KW - mass spectrometry KW - soybean KW - plant-based foods KW - LDL KW - CVD KW - lipid oxidation KW - dietary fiber KW - cholesterol KW - hyperlipidemia KW - microalgae KW - spirulina KW - inflammation KW - lipopolysaccharide KW - dairy cows KW - fattening bulls KW - leukocytes KW - spices KW - condiments KW - extra-virgin olive oil KW - antiviral properties KW - antioxidant properties KW - nutricosmetic KW - grape seed KW - pomace KW - polyunsaturated fatty acids KW - polyphenol KW - resveratrol KW - rutin KW - HPLC KW - GC KW - coumarins KW - green synthesis KW - DFT KW - red algae KW - antioxidant and antimicrobial ability KW - lipoperoxidation KW - salmon KW - anticancer KW - marigold KW - sage KW - bearberry KW - eucalyptus KW - yarrow KW - apples KW - pomegranate KW - mitochondrial DNA KW - DNA damage KW - apoptosis KW - oral cancer KW - arbutin KW - melanin KW - pigment KW - melasma KW - skin lightening KW - cosmetic KW - hyperpigmentation KW - tyrosinase KW - nuclear factor erythroid 2-related factor 2 (Nrf2) KW - Brassicaceae KW - light wavelength KW - reactive oxygen species (ROS) KW - oxidative stress KW - antioxidant proteins KW - Moringa leaf extract KW - nanoencapsulation KW - rabbit KW - physiology KW - reproduction KW - Trichoderma spp. KW - EVOO KW - olive pomace KW - olive vegetation water KW - Olea europea var Leccino KW - HRMS-Orbitrap KW - phenolic identification KW - antioxidant activity KW - grape seed oil fatty acid KW - novel extraction KW - tocopherol KW - supercritical fluid KW - microwave assisted KW - ultrasound assisted KW - Soxhlet KW - olive mill wastewater KW - olive oil KW - Olive Pâté KW - antioxidants KW - nutraceutical KW - Q Exactive Orbitrap LC-MS/MS KW - Clery strawberry KW - food processing KW - Polyphenols KW - multi-methodological evaluation KW - HS-GC/MS analysis KW - PCA KW - antioxidant KW - HepG2 cells KW - EVOO extract KW - IOC methods KW - LDLR KW - PCSK9 KW - tomatoes KW - NMR spectroscopy KW - FT-ICR mass spectrometry KW - ripening stage KW - phenolics KW - metabolomics KW - phytochemicals KW - cardoon KW - multipurpose plant KW - chlorogenic acid KW - fatty acids KW - herbal treatment KW - organic zinc KW - lamb KW - Haemonchus contortus KW - antioxidant enzymes KW - lipid peroxidation KW - mineral status KW - paraxanthine KW - caffeine KW - CYP1A2 phenotyping KW - human saliva KW - differential pulse voltammetry KW - egg KW - flavonoids KW - inductively coupled plasma mass spectrometry (ICP-MS) KW - metallome KW - quercetin KW - walnut KW - by-products KW - antitussive KW - ROS KW - NOx KW - IL-6 KW - CXC-R1 KW - histopathological analysis KW - sustainable agriculture KW - onion skin KW - traditional varieties KW - flavonols KW - dietary antioxidants, KW - Helichrysum KW - medicinal plants KW - infusions KW - phenolic compounds KW - antioxidative potential KW - polyphenols KW - flavonids KW - endogenous antioxidant enzymes KW - reduced glutathione KW - oxidized glutathione KW - catalase KW - superoxide dismutase KW - interleukin 6 KW - tumor necrosis factor KW - endurance sports KW - Ficus carica KW - oxidative stress protection KW - stress hormones KW - epidermal skin barrier KW - nutricosmetics KW - brown rice KW - fermentation KW - germination KW - stress KW - bioactive compounds KW - untargeted metabolomics KW - functional food KW - health benefits KW - lovage KW - elicitation KW - phenolic acids KW - potential anti-inflammatory potential KW - anticancer properties KW - antioxidative activity KW - bioactive peptides KW - peptidomics KW - mass spectrometry KW - soybean KW - plant-based foods KW - LDL KW - CVD KW - lipid oxidation KW - dietary fiber KW - cholesterol KW - hyperlipidemia KW - microalgae KW - spirulina KW - inflammation KW - lipopolysaccharide KW - dairy cows KW - fattening bulls KW - leukocytes KW - spices KW - condiments KW - extra-virgin olive oil KW - antiviral properties KW - antioxidant properties KW - nutricosmetic KW - grape seed KW - pomace KW - polyunsaturated fatty acids KW - polyphenol KW - resveratrol KW - rutin KW - HPLC KW - GC KW - coumarins KW - green synthesis KW - DFT KW - red algae KW - antioxidant and antimicrobial ability KW - lipoperoxidation KW - salmon KW - anticancer KW - marigold KW - sage KW - bearberry KW - eucalyptus KW - yarrow KW - apples KW - pomegranate KW - mitochondrial DNA KW - DNA damage KW - apoptosis KW - oral cancer KW - arbutin KW - melanin KW - pigment KW - melasma KW - skin lightening KW - cosmetic KW - hyperpigmentation KW - tyrosinase KW - nuclear factor erythroid 2-related factor 2 (Nrf2) KW - Brassicaceae KW - light wavelength KW - reactive oxygen species (ROS) KW - oxidative stress KW - antioxidant proteins KW - Moringa leaf extract KW - nanoencapsulation KW - rabbit KW - physiology KW - reproduction UR - https://www.unicat.be/uniCat?func=search&query=sysid:145504501 AB - Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the formed ROS and RNS. The antioxidant molecules are classified into primary and secondary defense molecules. The primary antioxidant molecules (i.e., vitamins C and E, ubiquinone, and glutathione) reduce oxidation effects by moving a proton to the free radical species or electron donors, or by terminating the chain reactions The secondary antioxidants (i.e., N-acetyl cysteine and lipoic acid) act as cofactors for some enzyme systems or neutralize the production of free radicals by transition metals. This work comprises original research papers and reviews on antioxidant molecules in food, the agricultural practices that maximize their levels in plants, the potential preventive effects of selected classes of antioxidant molecules, their potential use in functional foods, and the pharmaceutical delivery systems that maximize their potential activity when used as supplements. ER -