Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review
出版年份 2022 全文链接
标题
Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review
作者
关键词
-
出版物
Antioxidants
Volume 11, Issue 5, Pages 1025
出版商
MDPI AG
发表日期
2022-05-24
DOI
10.3390/antiox11051025
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Antioxidant-rich natural fruit and vegetable products and human health
- (2021) Afam I. O. Jideani et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review
- (2021) Ethige Chathura Nishshanka Rathnapala et al. FOOD SCIENCE AND BIOTECHNOLOGY
- An Insight into Sesamolin: Physicochemical Properties, Pharmacological Activities, and Future Research Prospects
- (2021) Reny Rosalina et al. MOLECULES
- Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
- (2021) Edirisingha Dewage Nalaka Sandun Abeyrathne et al. Antioxidants
- Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
- (2020) Fidel Toldrá et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Concept, mechanism, and applications of phenolic antioxidants in foods
- (2020) Alam Zeb JOURNAL OF FOOD BIOCHEMISTRY
- Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds
- (2020) Marcin Dziedzinski et al. MOLECULES
- Terpenoids as Potential Geroprotectors
- (2020) Ekaterina Proshkina et al. Antioxidants
- Chicken Egg Proteins and Derived Peptides with Antioxidant Properties
- (2020) Sara Benedé et al. Foods
- Natural Antioxidants from Seeds and Their Application in Meat Products
- (2020) Paulo E. S. Munekata et al. Antioxidants
- Mechanisms of Plant Antioxidants Action
- (2020) Davide Barreca Plants-Basel
- Meat protein based bioactive peptides and their potential functional activity: a review
- (2019) Lujuan Xing et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Isolation and Identification of Three Novel Antioxidant Peptides from the Bactrian Camel Milk Hydrolysates
- (2019) Ahmidin Wali et al. International Journal of Peptide Research and Therapeutics
- Lipid oxidation and its implications to meat quality and human health
- (2019) Xi Huang et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Screening of Inhibitory Effects of Polyphenols on Akt-Phosphorylation in Endothelial Cells and Determination of Structure-Activity Features
- (2019) Stoyan Dirimanov et al. Biomolecules
- Natural Polyphenols: Chemical Classification, Definition of Classes, Subcategories, and Structures
- (2019) Rajeev K. Singla et al. JOURNAL OF AOAC INTERNATIONAL
- Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications
- (2019) Sofia C. Lourenço et al. MOLECULES
- Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products
- (2019) Bartosz Kulczyński et al. Antioxidants
- Milk-derived bioactive peptides exhibit antioxidant activity through the Keap1-Nrf2 signaling pathway
- (2019) Federica Tonolo et al. Journal of Functional Foods
- Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells
- (2018) Nuzhat Huma et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel
- (2018) Chiara Fanali et al. ELECTROPHORESIS
- Phenolic profiling and quantitative determination of common sage (Salvia plebeia R. Br.) by UPLC-DAD-QTOF/MS
- (2018) Seon-Hye Lee et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit ( Passiflora caerulea ) during cold storage
- (2018) Luzia Caroline Ramos dos Reis et al. FOOD RESEARCH INTERNATIONAL
- Practical use of natural antioxidants in meat products in the U.S.: A review
- (2018) Natalie J. Oswell et al. MEAT SCIENCE
- Synthesis of Theaflavins and Their Functions
- (2018) Masumi Takemoto et al. MOLECULES
- Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis
- (2018) Wojciech Koch et al. MOLECULES
- Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review
- (2018) E D N S Abeyrathne et al. POULTRY SCIENCE
- Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold-Pressed Hempseed Cake
- (2018) Jingbang Liang et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Origanum vulgare ssp. vulgare: Chemical Composition and Biological Studies
- (2018) Ilioara Oniga et al. MOLECULES
- Comparison of Antioxidant Activities of Different Grape Varieties
- (2018) Qing Liu et al. MOLECULES
- Bioactive peptides as natural antioxidants in food products – A review
- (2018) Jose M. Lorenzo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Meta-Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability
- (2018) Elena Maestri et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch
- (2018) Agnieszka Nowicka et al. FOOD CHEMISTRY
- Process Optimization for Improved Phenolic Compounds Recovery from Walnut (Juglans regia L.) Septum: Phytochemical Profile and Biological Activities
- (2018) Marius Rusu et al. MOLECULES
- Evaluation of Antioxidant Capacity, Protective Effect on Human Erythrocytes and Phenolic Compound Identification in Two Varieties of Plum Fruit (Spondias spp.) by UPLC-MS
- (2018) Karen L. Hernández-Ruiz et al. MOLECULES
- Citrus Sinensis cultivars: alternatives for diversification of brazilian orchards
- (2018) Charlismilã Amorim do Couto et al. Revista Brasileira de Fruticultura
- Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide
- (2018) Lourdes Marchante et al. FOOD CHEMISTRY
- Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity
- (2017) Pawel Konieczynski et al. Food Analytical Methods
- Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus
- (2017) Hui-Chuan Yu et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils
- (2017) Özlem İnan et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Bioactive peptides in beef: Endogenous generation through postmortem aging
- (2017) Yu Fu et al. MEAT SCIENCE
- Purification and identification of antioxidative peptides from dry-cured Xuanwei ham
- (2016) Lu-juan Xing et al. FOOD CHEMISTRY
- Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea
- (2016) Lan-Sook Lee et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Determination and purification of sesamin and sesamolin in sesame seed oil unsaponified matter using reversed-phase liquid chromatography coupled with photodiode array and tandem mass spectrometry and high-speed countercurrent chromatography
- (2016) Miki Takahashi et al. JOURNAL OF SEPARATION SCIENCE
- Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects
- (2016) Eva Brglez Mojzer et al. MOLECULES
- Antioxidants: Characterization, natural sources, extraction and analysis
- (2015) Mircea Oroian et al. FOOD RESEARCH INTERNATIONAL
- Antioxidative peptide derived from enzymatic digestion of buffalo casein
- (2015) V.P. Shanmugam et al. INTERNATIONAL DAIRY JOURNAL
- Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins
- (2015) Marwa Yousr et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Bioactive Compounds and Antioxidant Activity in Different Types of Berries
- (2015) Sona Skrovankova et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Bioactive peptides of animal origin: a review
- (2015) Z. F. Bhat et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Antidiarrhoeal, antimicrobial and antioxidant effects of myrtle berries (Myrtus communisL.) seeds extract
- (2015) Mohamed-Amine Jabri et al. JOURNAL OF PHARMACY AND PHARMACOLOGY
- Bioactive Peptides in Milk and Dairy Products: A Review
- (2015) Young Woo Park et al. Korean Journal for Food Science of Animal Resources
- Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries
- (2015) Sang Gil Lee et al. PLANT FOODS FOR HUMAN NUTRITION
- Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage
- (2015) Nehal Alshikh et al. Journal of Functional Foods
- Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review
- (2014) Sajid Maqsood et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate
- (2014) Haiping Jiang et al. FOOD CHEMISTRY
- Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
- (2014) Andrew B. Falowo et al. FOOD RESEARCH INTERNATIONAL
- Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications
- (2014) C. Mahendra Kumar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal
- (2014) Antonio Ayala et al. Oxidative Medicine and Cellular Longevity
- Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress
- (2014) Subhadeep Chakrabarti et al. Biomed Research International
- Slaughterhouse Blood: An Emerging Source of Bioactive Compounds
- (2013) Clara S.F. Bah et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Rapeseed and its Products—Sources of Bioactive Compounds: A Review of their Characteristics and Analysis
- (2013) Aleksandra SzydłOwska-Czerniak CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Bound phenolics in foods, a review
- (2013) Beatriz A. Acosta-Estrada et al. FOOD CHEMISTRY
- Stability of an antioxidant peptide extracted from Jinhua ham
- (2013) Chao-Zhi Zhu et al. MEAT SCIENCE
- Identification of novel antioxidant peptides generated in Spanish dry-cured ham
- (2012) Elizabeth Escudero et al. FOOD CHEMISTRY
- Introduction to the Special Issue: Salmonella in foods: Evolution, strategies and challenges
- (2012) Anderson de Souza Sant'Ana FOOD RESEARCH INTERNATIONAL
- Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen
- (2012) Jing Ao et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts
- (2012) Petra Terpinc et al. INDUSTRIAL CROPS AND PRODUCTS
- Coffee melanoidins: structures, mechanisms of formation and potential health impacts
- (2012) Ana S. P. Moreira et al. Food & Function
- Vitamins C and E: Beneficial effects from a mechanistic perspective
- (2011) Maret G. Traber et al. FREE RADICAL BIOLOGY AND MEDICINE
- The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures
- (2011) W. Mullen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt
- (2011) H. Şanlıdere Aloğlu et al. JOURNAL OF DAIRY SCIENCE
- Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages
- (2011) J.M. Broncano et al. MEAT SCIENCE
- Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions
- (2011) Roberta Di Bernardini et al. MEAT SCIENCE
- Bioactive Peptides from Muscle Sources: Meat and Fish
- (2011) Joseph Thomas Ryan et al. Nutrients
- Identification of Novel Antioxidative Peptides Derived from a Thermolytic Hydrolysate of Ovotransferrin by LC-MS/MS
- (2010) Shengwen Shen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Resveratrol may protect plasma proteins from oxidation under conditions of oxidative stress in vitro
- (2010) Kanti Bhooshan Pandey et al. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
- Purification and identification of three novel antioxidant peptides from Cornu Bubali (water buffalo horn)
- (2010) Rui Liu et al. PEPTIDES
- Antioxidative peptides from food proteins: A review
- (2010) Bahareh H. Sarmadi et al. PEPTIDES
- Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
- (2009) Bin Shan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antioxidant and free radical scavenging activity of Spondias pinnata
- (2008) Bibhabasu Hazra et al. BMC Complementary and Alternative Medicine
- ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS
- (2008) RYSZARD AMAROWICZ et al. JOURNAL OF FOOD LIPIDS
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started