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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Oxidants, Antioxidants And Free Radicals

This volume collates articles investigating antioxidant, oxidant and free radical research. It examines the role of such research in health;

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Oxidants, Antioxidants And Free Radicals

This volume collates articles investigating antioxidant, oxidant and free radical research. It examines the role of such research in health;

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Antioxidants

radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects;

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Leading Edge Antioxidants Research

radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects;

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New Research on Antioxidants

radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects;

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New Developments in Antioxidants Research

radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects;

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Frontiers in Antioxidant Research

radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects;

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Free Radicals

An international team of accomplished researchers has been assembled to define the role that antioxidants and pro-oxidants play in cancer;

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Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and;

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Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The;

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Food Antioxidants: Technological

Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic;

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Food Antioxidants: Technological

Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic;

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Food Antioxidants

rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and;

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Antioxidants in Food and Biology

The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and;

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Systems Biology of Free Radicals and Antioxidants

The focus of this collection of illustrated reviews is to discuss the systems biology of free radicals and anti-oxidants. Free radical;

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Potential Therapeutic Applications of Nano-antioxidants

This book highlights the nano-antioxidants and their potential therapeutic applications. The chapters start with basic information on free;

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Oxidants, Antioxidants, and Impact of the Oxidative Status in Male Reproduction

Oxidants, Antioxidants and Impact of the Oxidative Status in Male Reproduction is an essential reference for fertility practitioners;

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Toxicology

Toxicology: Oxidative Stress and Dietary Antioxidants examines the nature of oxidative stress as a consequence of exposure to toxins and;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production;

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Natural Antioxidants

, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these;

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Natural Antioxidants

, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these;

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Wheat Antioxidants

mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties;

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Oxidative Stress & Antioxidants

renal failure, Alzheimer and Parkinson diseases, among others. The metabolism of oxygen by cells generates potentially deleterious reactive;

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