UID:
almafu_9961133549502883
Umfang:
1 online resource (242 pages)
ISBN:
1-83768-524-X
Inhalt:
Plants, fruits, and vegetables contain antioxidants that can be used as nutraceuticals or pharmaceuticals due to their perceived ability to reduce the risk of developing certain chronic diseases. This book includes thirteen chapters that discuss potential sources of new antioxidants from the fruits of South America and the flora of African countries, how to improve the production of antioxidants and methods to ensure the quality of antioxidants from fresh fruits and vegetables.
Anmerkung:
1. Antioxidants Sources -- 2. Dietary Regulation of Keap1/Nrf2/ARE Pathway: Focus on Acai Berries and Pistachios and Cashews as Natural Food Sources -- 3. Antioxidants Obtained from the Natural Sources: Importance in Human Health -- 4. Congolese Traditional Foods as Sources of Antioxidant Nutrients for Disease Prevention -- 5. Recent Development in Antioxidant of Milk and Its Products -- 6. Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 1 -- 7. Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 2 -- 8. Antioxidant Activity of Nigella sativa Essential Oil -- 9. Bioactive Compounds and Antioxidant Activity of Essential Oil of Species of the Genus Tagetes -- 10. Organic Culture Media for Sustainable Carotenoid Production from Microalgae -- 11. Elaboration of a Purple Corn Drink with Maximum Retention of Anthocyanins -- 12. Antioxidant Strategies to Improve Female Reproduction -- 13. Dietary Antioxidants and Bioactive Compounds in Food Processing.
Weitere Ausg.:
ISBN 1-83768-523-1
Sprache:
Englisch
DOI:
10.5772/intechopen.104365
Bookmarklink
