The Potential of Dietary Antioxidants

• Format: eBook
• Language: English
• Published: Basel 2022
• Subjects: anticancer; anticancer properties; antioxidant; antioxidant activity; antioxidant and antimicrobial ability; antioxidant enzymes; antioxidant properties; antioxidant proteins; antioxidants; antioxidative activity; antioxidative potential; antitussive; antiviral properties; apoptosis; apples; arbutin; bearberry; bioactive compounds; bioactive peptides; Biology, life sciences; Brassicaceae; brown rice; by-products; caffeine; cardoon; catalase; chlorogenic acid; cholesterol; Clery strawberry; condiments; cosmetic; coumarins; Cultural and media studies; Cultural studies; CVD; CXC-R1; CYP1A2 phenotyping; dairy cows; DFT; dietary antioxidants; dietary fiber; differential pulse voltammetry; DNA damage; egg; elicitation; endogenous antioxidant enzymes; endurance sports; epidermal skin barrier; eucalyptus; EVOO; EVOO extract; extra-virgin olive oil; fattening bulls; fatty acids; fermentation; Ficus carica; flavonids; flavonoids; flavonols; food processing; FT-ICR mass spectrometry; functional food; germination; grape seed; grape seed oil fatty acid; green synthesis; Haemonchus contortus; health benefits; Helichrysum; HepG2 cells; herbal treatment; histopathological analysis; HPLC; HRMS-Orbitrap; HS-GC/MS analysis; human saliva; hyperlipidemia; hyperpigmentation; IL-6; inductively coupled plasma mass spectrometry (ICP-MS); inflammation; infusions; interleukin 6; IOC methods; JBCC4 Cultural studies: food and society; lamb; LDL; LDLR; leukocytes; light wavelength; lipid oxidation; lipid peroxidation; lipoperoxidation; lipopolysaccharide; lovage; marigold; mass spectrometry; Mathematics and Science; medicinal plants; melanin; melasma; metabolomics; metallome; microalgae; microwave assisted; mineral status; mitochondrial DNA; Moringa leaf extract; multi-methodological evaluation; multipurpose plant; n/a; nanoencapsulation; NMR spectroscopy; novel extraction; NOx; nuclear factor erythroid 2-related factor 2 (Nrf2); nutraceutical; nutricosmetic; nutricosmetics; Olea europea var Leccino; olive mill wastewater; olive oil; olive pomace; Olive Pâté; olive vegetation water; onion skin; oral cancer; organic zinc; oxidative stress; oxidative stress protection; oxidized glutathione; paraxanthine; PCA; PCSK9; peptidomics; phenolic acids; phenolic compounds; phenolic identification; phenolics; physiology; phytochemicals; pigment; plant-based foods; polyphenol; Polyphenols; polyunsaturated fatty acids; pomace; pomegranate; potential anti-inflammatory potential; Q Exactive Orbitrap LC-MS/MS; quercetin; rabbit; reactive oxygen species (ROS); red algae; reduced glutathione; Reference, Information and Interdisciplinary subjects; reproduction; Research and information: general; resveratrol; ripening stage; ROS; rutin; sage; salmon; skin lightening; Society and culture: general; Society and Social Sciences; Soxhlet; soybean; spices; spirulina; stress; stress hormones; supercritical fluid; superoxide dismutase; sustainable agriculture; tocopherol; tomatoes; traditional varieties; Trichoderma spp; tumor necrosis factor; tyrosinase; ultrasound assisted; untargeted metabolomics; walnut; yarrow
• ISBN: 9783036549514; 303654951X; 3036549528; 9783036549521
• DOI: 10.3390/books978-3-0365-4951-4

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.