TY - BOOK ID - 146020093 TI - Antioxidants in Foods AU - Seiquer, Isabel AU - Palma, José PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Food & society KW - green tea extract KW - food processing KW - tannase KW - ultrasound KW - antioxidant activity KW - liver injury KW - acclimatisation KW - antioxidant defences KW - chlorophyll fluorescence KW - in vitro culture KW - peroxidase KW - stevia plants KW - 7S basic globulins KW - anti-inflammatory protein KW - antioxidant protein KW - cytokines KW - glutathione KW - iNOS KW - nitric oxide KW - oxidative stress KW - sweet lupins group KW - home-cooking KW - extra virgin olive oil KW - UPLC-ESI-QqQ-MS/MS KW - healthy cooking KW - Mediterranean diet KW - phenolic compounds KW - bioactive compounds KW - functional pasta KW - gluten-free pasta KW - bioaccessibility KW - bioavailability KW - whole grain KW - composite flour KW - legumes KW - food by-products KW - avocados (Persea americana Mill.) KW - low temperatures KW - plastochromanol-8 KW - tocotrienols KW - tocopherols KW - tocochromanols KW - kombucha KW - tea KW - fermentation KW - antioxidant KW - flavonoids KW - polyphenols KW - ascorbic acid KW - chlorophyll and carotenoid content KW - biodiversity KW - Capsicum annuum L. KW - β-carotene KW - statistical analysis KW - rye bread KW - microencapsulation KW - phenolics KW - in vitro relative bioaccessibility KW - lipoxygenase KW - cyclooxygenase KW - acetylcholinesterase KW - biological activity KW - lycopene KW - antioxidants KW - cancer KW - diabetes KW - cardiovascular diseases KW - skin disorders KW - free radicals KW - spectrophotometer KW - limitations KW - chemical reactions KW - colorimetry KW - anthraquinone KW - free radical scavenging KW - inflammatory cytokines KW - apoptosis KW - Rumex crispus KW - skins KW - seeds KW - Vitis vinifera KW - cyclic voltammetry KW - anthocyanin metabolites KW - cardioprotection KW - hepatoprotection KW - nephroprotection KW - neuroprotection KW - antioxidant peptides KW - element of pork carcasses KW - spectrometric analysis KW - ascorbate KW - ascorbate-glutathione cycle KW - capsaicin KW - catalase KW - dihydrocapsaicin KW - NADP-dehydrogenases KW - superoxide dismutase KW - red cabbage KW - in vitro gastrointestinal digestion KW - acid-resistant capsule KW - UHPLC-Q-Orbitrap HRMS KW - apples KW - reducing and chelating capacity KW - HPLC-DAD-MS/MS KW - Dillenia indica KW - heme oxygenase 1 (HO-1) KW - nuclear factor erythroid 2-related factor 2 (Nrf2) KW - RAW 264.7 cells KW - apo-carotenals KW - bone KW - osteoclasts KW - NFκB KW - synergy KW - green tea extract KW - food processing KW - tannase KW - ultrasound KW - antioxidant activity KW - liver injury KW - acclimatisation KW - antioxidant defences KW - chlorophyll fluorescence KW - in vitro culture KW - peroxidase KW - stevia plants KW - 7S basic globulins KW - anti-inflammatory protein KW - antioxidant protein KW - cytokines KW - glutathione KW - iNOS KW - nitric oxide KW - oxidative stress KW - sweet lupins group KW - home-cooking KW - extra virgin olive oil KW - UPLC-ESI-QqQ-MS/MS KW - healthy cooking KW - Mediterranean diet KW - phenolic compounds KW - bioactive compounds KW - functional pasta KW - gluten-free pasta KW - bioaccessibility KW - bioavailability KW - whole grain KW - composite flour KW - legumes KW - food by-products KW - avocados (Persea americana Mill.) KW - low temperatures KW - plastochromanol-8 KW - tocotrienols KW - tocopherols KW - tocochromanols KW - kombucha KW - tea KW - fermentation KW - antioxidant KW - flavonoids KW - polyphenols KW - ascorbic acid KW - chlorophyll and carotenoid content KW - biodiversity KW - Capsicum annuum L. KW - β-carotene KW - statistical analysis KW - rye bread KW - microencapsulation KW - phenolics KW - in vitro relative bioaccessibility KW - lipoxygenase KW - cyclooxygenase KW - acetylcholinesterase KW - biological activity KW - lycopene KW - antioxidants KW - cancer KW - diabetes KW - cardiovascular diseases KW - skin disorders KW - free radicals KW - spectrophotometer KW - limitations KW - chemical reactions KW - colorimetry KW - anthraquinone KW - free radical scavenging KW - inflammatory cytokines KW - apoptosis KW - Rumex crispus KW - skins KW - seeds KW - Vitis vinifera KW - cyclic voltammetry KW - anthocyanin metabolites KW - cardioprotection KW - hepatoprotection KW - nephroprotection KW - neuroprotection KW - antioxidant peptides KW - element of pork carcasses KW - spectrometric analysis KW - ascorbate KW - ascorbate-glutathione cycle KW - capsaicin KW - catalase KW - dihydrocapsaicin KW - NADP-dehydrogenases KW - superoxide dismutase KW - red cabbage KW - in vitro gastrointestinal digestion KW - acid-resistant capsule KW - UHPLC-Q-Orbitrap HRMS KW - apples KW - reducing and chelating capacity KW - HPLC-DAD-MS/MS KW - Dillenia indica KW - heme oxygenase 1 (HO-1) KW - nuclear factor erythroid 2-related factor 2 (Nrf2) KW - RAW 264.7 cells KW - apo-carotenals KW - bone KW - osteoclasts KW - NFκB KW - synergy UR - https://www.unicat.be/uniCat?func=search&query=sysid:146020093 AB - Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness. ER -