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“Antioxidant Activity of Polyphenolic Plant Extracts” is a collection of scientific articles regarding polyphenols, that is, substances occurring naturally in plants and exhibiting many beneficial effects on human health. Among polyphenols’ interesting biological properties, their antioxidant activity is considered the most important. This book brings together experts from different research fields on topics related to polyphenols, such as their isolation and purification, assessment of their antioxidant activity, prevention from oxidative stress-induced diseases and use as food additives. The polyphenols used in the present studies are derived from a great variety of plants, ranging from well-known species to rare ones that are only found in specific regions. Moreover, some of the studies provide evidence that polyphenols may be used for the prevention and treatment of common diseases such as diabetes mellitus, Alzheimers’ disease, cardiovascular and intestinal diseases. Importantly, in several of the studies “green extraction methods” for the isolation of polyphenols were developed using modern technologies, where few or no organic solvents were used, in order to minimize environmental and health impacts.

Research & information: general --- Biology, life sciences --- green leafy vegetables --- effect of cooking --- polyphenols --- antioxidant activity --- Averrhoa bilimbi --- Oxalidaceae --- DPPH --- xanthine oxidase --- LC-QTOF-MS/MS --- molecular docking --- tentative bioactive constituents --- Dialium indum --- exocarp --- seed --- antioxidant --- phenolic acids --- amino acids --- GC-MS analysis --- AGN --- FIR --- phenolic --- flavonoid --- antioxidant capacity --- antimicrobial activity --- polyphenol compounds --- bixin --- rosemary extracts --- method validation --- HPLC --- food matrices --- fruit vinegar --- phenolics --- organic acid --- Ladastacho --- characterisation --- properties --- HPLC/ESI-MS --- HS-SPME/GC-MS --- beneficial use --- antimicrobial --- hydroxytyrosol --- rosemary --- pomegranate --- fish --- volatile compounds --- Rosa canina --- Rosa sempervivens --- Pyrocantha coccinea --- antioxidants --- endothelial cells --- glutathione --- almond skins --- bioavailability --- waste by-products --- flavonoids --- oxidative stress --- human --- reactive oxygen species --- proinflammatory cytokines --- Alzheimer’s disease --- cornelian cherry --- anthocyanins --- gastrointestinal digestion --- Opuntia ficus-indica cladode --- antibiofilm activity --- olive --- Olea europaea --- anthocyanin --- cyanidin 3-glucoside --- cyanidin 3-rutinoside --- oxygen radical absorbance capacity (ORAC) --- high performance liquid chromatography mass spectrometry (HPLC-MS). --- tea --- Camellia sinensis --- polyphenol --- catechin --- caffeine --- theaflavine --- insulin resistance --- diabetes --- olive oil --- phenols --- antidiabetic --- myrtle --- ultrasound-assisted extraction --- phenolic compounds --- liquid chromatography analysis --- mass spectrometry --- mulberry (Morus nigra --- Morus alba) --- simple sugars --- organic acids --- phenol compounds --- high performance liquid chromatography/diode array detector/mass spectrometry anthocyanins --- anti-inflammatory activity --- extraction --- central composite design --- optimization --- P. officinalis --- phytochemicals --- cytotoxicity --- α-amylase inhibition --- red-osier dogwood --- antioxidative effect --- H2O2 --- transepithelial resistance (TEER) --- Caco-2 cells --- Rubus idaeus L. --- HPLC-ESI-HR-qTOF-MS/MS --- antioxidant activities --- digestive enzymes inhibitors --- molecular docking analysis --- olive mill wastewater --- encapsulation --- maltodextrin --- whey protein --- gelatin --- spray drying --- diabetes mellitus --- Lamiaceae --- alpha-glucosidase --- alpha-amylase --- Salvia africana-lutea --- terpenoids --- cape floristic region --- n/a --- Alzheimer's disease

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• Reference Manager
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“Antioxidant Activity of Polyphenolic Plant Extracts” is a collection of scientific articles regarding polyphenols, that is, substances occurring naturally in plants and exhibiting many beneficial effects on human health. Among polyphenols’ interesting biological properties, their antioxidant activity is considered the most important. This book brings together experts from different research fields on topics related to polyphenols, such as their isolation and purification, assessment of their antioxidant activity, prevention from oxidative stress-induced diseases and use as food additives. The polyphenols used in the present studies are derived from a great variety of plants, ranging from well-known species to rare ones that are only found in specific regions. Moreover, some of the studies provide evidence that polyphenols may be used for the prevention and treatment of common diseases such as diabetes mellitus, Alzheimers’ disease, cardiovascular and intestinal diseases. Importantly, in several of the studies “green extraction methods” for the isolation of polyphenols were developed using modern technologies, where few or no organic solvents were used, in order to minimize environmental and health impacts.

Research & information: general --- Biology, life sciences --- green leafy vegetables --- effect of cooking --- polyphenols --- antioxidant activity --- Averrhoa bilimbi --- Oxalidaceae --- DPPH --- xanthine oxidase --- LC-QTOF-MS/MS --- molecular docking --- tentative bioactive constituents --- Dialium indum --- exocarp --- seed --- antioxidant --- phenolic acids --- amino acids --- GC-MS analysis --- AGN --- FIR --- phenolic --- flavonoid --- antioxidant capacity --- antimicrobial activity --- polyphenol compounds --- bixin --- rosemary extracts --- method validation --- HPLC --- food matrices --- fruit vinegar --- phenolics --- organic acid --- Ladastacho --- characterisation --- properties --- HPLC/ESI-MS --- HS-SPME/GC-MS --- beneficial use --- antimicrobial --- hydroxytyrosol --- rosemary --- pomegranate --- fish --- volatile compounds --- Rosa canina --- Rosa sempervivens --- Pyrocantha coccinea --- antioxidants --- endothelial cells --- glutathione --- almond skins --- bioavailability --- waste by-products --- flavonoids --- oxidative stress --- human --- reactive oxygen species --- proinflammatory cytokines --- Alzheimer’s disease --- cornelian cherry --- anthocyanins --- gastrointestinal digestion --- Opuntia ficus-indica cladode --- antibiofilm activity --- olive --- Olea europaea --- anthocyanin --- cyanidin 3-glucoside --- cyanidin 3-rutinoside --- oxygen radical absorbance capacity (ORAC) --- high performance liquid chromatography mass spectrometry (HPLC-MS). --- tea --- Camellia sinensis --- polyphenol --- catechin --- caffeine --- theaflavine --- insulin resistance --- diabetes --- olive oil --- phenols --- antidiabetic --- myrtle --- ultrasound-assisted extraction --- phenolic compounds --- liquid chromatography analysis --- mass spectrometry --- mulberry (Morus nigra --- Morus alba) --- simple sugars --- organic acids --- phenol compounds --- high performance liquid chromatography/diode array detector/mass spectrometry anthocyanins --- anti-inflammatory activity --- extraction --- central composite design --- optimization --- P. officinalis --- phytochemicals --- cytotoxicity --- α-amylase inhibition --- red-osier dogwood --- antioxidative effect --- H2O2 --- transepithelial resistance (TEER) --- Caco-2 cells --- Rubus idaeus L. --- HPLC-ESI-HR-qTOF-MS/MS --- antioxidant activities --- digestive enzymes inhibitors --- molecular docking analysis --- olive mill wastewater --- encapsulation --- maltodextrin --- whey protein --- gelatin --- spray drying --- diabetes mellitus --- Lamiaceae --- alpha-glucosidase --- alpha-amylase --- Salvia africana-lutea --- terpenoids --- cape floristic region --- n/a --- Alzheimer's disease

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This book is a collection of original research and review papers that report on the state of the art and recent advancements in food and agriculture engineering, such as sustainable production and food technology. Encompassed within are applications in food and agriculture engineering, biosystem engineering, plant and animal production engineering, food and agricultural processing engineering, storing industry, economics and production management and agricultural farms management, agricultural machines and devices, and IT for agricultural engineering and ergonomics in agriculture.

3D scanner --- geometric model --- reverse engineering --- fruit --- cucumber --- sustainable production --- screw press --- basket press --- polyphenols --- antioxidant activity --- texture properties --- GLOBAL G.A.P. --- GRASP --- quality management systems --- certification --- primary production --- social practice --- juice --- barley --- pressing --- protein --- chlorophylls --- green food --- nutritional value --- brassica vegetables --- antioxidative properties --- quality of food --- nitrates and nitrites --- frozen storage --- processing of vegetables --- agricultural product --- price --- modeling --- management --- grinding --- organic dust --- sustainable agriculture --- accelerator --- axisymmetric surface --- general equation of dynamics --- non-inertial reference frame --- biochar --- biological soil quality --- Collembola life-form groups --- QBS-c index --- grain grinding --- rotary–centrifugal grinder --- construction optimization criteria --- soil fertility --- integrated agricultural production --- conventional agricultural production --- cold-pressed oils --- functional food --- oxidative stability --- rapeseed oil --- Spanish sage seed oil --- cress seed oil --- probiotic --- non-dairy beverages --- survivability --- fermentation --- bacteria --- coconut --- hemp --- sustainable food production --- biomass --- agricultural biogas plants --- agricultural waste --- sustainable and renewable energy --- organic residue management --- Poland --- flat fan nozzle --- liquid coverage --- coefficient of variation (CV) --- crop yields --- packaging --- biodegradable material --- lyophilized protein structure --- bootstrap methods --- confidence intervals --- lognormal distribution --- sprayer --- droplet diameters --- wheat --- stress relaxation --- Initial load --- Peleg and Normand --- compression --- spelt --- threshing --- dehuller --- legumes --- infrared processing --- acceleration of the process of hydration --- Peleg’s equation --- rice --- compressive strength --- rupture energy --- potato --- tuber --- storage losses --- UV-C --- forage from grain --- cereal grain --- energy consumption --- pumpkin --- Cucurbita maxima --- antioxidative activity --- Oxygen Radical Absorbance Capacity (ORAC) --- cluster analysis --- microbiological analysis --- structure --- implications for practice --- mixing of granular materials --- fluorescence --- tracer --- industrial feed --- image analysis --- press cakes --- compaction --- disposal --- sustainable development --- modern products --- animal waste --- biogas --- dairy cattle farms --- energy potential --- waste management