ANTIOXIDANTS

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Processing Effects on Selected Antioxidant Activities and Metabolizing Enzyme Inhibition of M. Koneigii (Curry Leaves) Extracts
《Food and Nutrition Sciences》2024年第6期470-483,共14页Karthik Medabalimi Rajwinder Kaur Martha Verghese 
Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, including antioxidative, anti-inflammatory, and antidiabetic proper...
关键词：Murraya Koenigii Curry leaves ANTIOXIDANTS PHYTOCHEMICALS Metabolizing Enzymes 
Nutritional and Antioxidant Evaluation and Effect of Eggplant Consumption on Anthropometric and Hematologic Parameters in Wistar Rats
《Food and Nutrition Sciences》2024年第4期245-262,共18页Elenga Michel Nkouka Rhode Gouollaly Tsiba Wossolo Stephane Itoua Okouango Yvon Simplice Mananga Vital 
The aim of the present study was to evaluate the nutritional quality of green and purple eggplant, their antioxidant activity and their nutritional efficacy on Wistar rats. For nutritional quality, the parameters meas...
关键词：Fruit Vegetables EGGPLANT Solanum aethiopicum L. Solanum melongena L. ANTIOXIDANTS POLYPHENOLS 
Kinetic of Forced Oxidation of Grape Seeds, Walnuts and Corn Germs Oils in the Presence of Antioxidants
《Food and Nutrition Sciences》2021年第12期1326-1339,共14页Iurie Subotin Raisa Druta Violina Popovici Ecaterina Covaci Rodica Sturza 
The present study aimed to investigate the effectiveness of the use of some antioxidants-α-tocopherol, n-octyl gallate, L-ascorbic acid 6-palmitate and matcha extract (green tea) as inhibitors of grape seeds, ...
关键词：LIPIDS Accelerated Oxidation Inhibition ANTIOXIDANTS OILS 
Improving the Nutritional Values of Wheat and Rice Crackers by Using Cauliflowers
《Food and Nutrition Sciences》2021年第6期643-658,共16页Dalia M. El Sheikh Manal S. Helal Heba A. Barakat 
The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer accept...
关键词：CAULIFLOWER WHEAT Rice CRACKERS PHENOLS FLAVONOIDS ANTIOXIDANTS Hepatocellular Colon intestinal Glutenfree 
Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature被引量：1
《Food and Nutrition Sciences》2020年第7期669-683,共15页Wei Jin D. W. Shoeman Vijai K. S. Shukla A. Saari Csallany 
The antioxidative properties of four antioxidants such as rosemary extracts (RE), tert-buty...
关键词：ANTIOXIDANTS Ascorbyl Palmitate Citric Acid Corn Oil HNE Rosemary Extracts TBHQ 
Nutritional Quality and Effect on Disease Prevention of Vegetables被引量：1
《Food and Nutrition Sciences》2019年第4期369-402,共34页Joao Silva Dias 
Vegetables have remarkable nutritional and health benefits. There are good reasons to include vegetables in human diet since they are enriched in bioactive compounds and by this reason they may help reduce the risk of...
关键词：VEGETABLES Health Benefits Healthier Life NUTRITION ANDI Bioactive Compounds ANTIOXIDANTS Dietary Fiber VITAMINS MINERALS PHYTOCHEMICALS 
<i>In Vitro</i>Analysis of the Antioxidant Effect of Allspice
《Food and Nutrition Sciences》2017年第7期778-792,共15页Ebube N. Onwasigwe Martha Verghese Rajitha Sunkara Louis Shackelford Lloyd T. Walker 
Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant po...
关键词：Allspice Extract (AAE) Pimenta dioica 1 1-Diphenylpicrylhydrazyl (DPPH) Ferric Reducing Antioxidant Potential (FRAP) Phenolics FLAVONOIDS Reactive Oxygen Species ANTIOXIDANTS 
Determination of the Antioxidant Potentials of Two Different Varieties of Banana Peels in Two Different Solvents被引量：1
《Food and Nutrition Sciences》2016年第13期1253-1261,共10页Jude Awele Okolie Olamide Emmanuel Henry Emmanuel Ikedinachi Epelle 
Fruit wastes which are perishable pose a big problem to pollution monitoring agencies;however these problems can be reduced by utilizing the high value compounds present in the food waste. Banana peels contain a reaso...
关键词：ANTIOXIDANTS Banana Peels Phenolics EXTRACTS Fruit Waste 
Physiological Studies on the Effect of Fenugreek on Productive Performance of White New-Zealand Rabbit Does
《Food and Nutrition Sciences》2016年第13期1276-1289,共15页Hassan Abdel-Rahman Said Ibrahim Fathalla Mohamed Ezzat Assayed Shimaa Ramadan Masoad Abeer Abdelaleem Nafeaa 
The objective of the current work is to investigate the possible beneficial effects of forced feeding of fenugreek to rabbit does on their milk composition, milk yield, anemia screening parameters, immunity and the gr...
关键词：FENUGREEK RABBITS Milk Yield Milk Composition Phagocytic Activity ANTIOXIDANTS 
Development of a Functional Food Product Using Guavas
《Food and Nutrition Sciences》2016年第10期927-937,共11页Priyanka Patel Kayla Ellis Rajitha Sunkara Loius Shackelford Simon Ogutu Lloyd T. Walker Josh Herring Martha Verghese 
The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid...
关键词：GUAVA Guava Cheese Functional Food ANTIOXIDANTS TPA 
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