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Antioxidants in Foods and Its Applications最新文献

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The Use of Iodine, Selenium, and Silicon in Plant Nutrition for the Increase of Antioxidants in Fruits and Vegetables 植物营养中碘、硒、硅对增加水果和蔬菜中抗氧化剂的作用
Antioxidants in Foods and Its Applications Pub Date : 2018-07-11 DOI: 10.5772/INTECHOPEN.75069
Julia Medrano-Macías, R. Mendoza-Villarreal, ValentínRobledo-Torres, Laura Olivia Fuentes-Lara, F. Ramírez-Godina, M. A. Pérez-Rodríguez, A. Benavides-Mendoza
{"title":"The Use of Iodine, Selenium, and Silicon in Plant Nutrition for the Increase of Antioxidants in Fruits and Vegetables","authors":"Julia Medrano-Macías, R. Mendoza-Villarreal, ValentínRobledo-Torres, Laura Olivia Fuentes-Lara, F. Ramírez-Godina, M. A. Pérez-Rodríguez, A. Benavides-Mendoza","doi":"10.5772/INTECHOPEN.75069","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.75069","url":null,"abstract":"Iodine, silicon, and selenium are considered elements not essential for the metabolism of plants. However, these elements are vital for humans, and their presence as traces in food is beneficial. The use of I, Si, and Se in the fertilization programs of the plants allows, on the one hand, the mineral biofortification of the crops and, on the other hand, through mechanisms not yet fully understood, the production and accumulation of more antioxidants in the edible organs. This chapter provides an overview about the use of I, Si, and Se both for mineral biofortification and for the increase in the concentration of antioxidants in plants, with an emphasis on redox metabolism adjustments and antioxidant chemical species studied. The scope of the chapter is on horticultural species in the open field and under greenhouse or tunnels.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116438351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Natural Beverages and Sensory Quality Based on Phenolic Contents 基于酚类含量的天然饮料及其感官品质
Antioxidants in Foods and Its Applications Pub Date : 2018-07-11 DOI: 10.5772/INTECHOPEN.74823
S. Saucedo-Pompa, G. Martínez-Ávila, Romeo Rojas-Molina, E. J. Sánchez-Alejo
{"title":"Natural Beverages and Sensory Quality Based on Phenolic Contents","authors":"S. Saucedo-Pompa, G. Martínez-Ávila, Romeo Rojas-Molina, E. J. Sánchez-Alejo","doi":"10.5772/INTECHOPEN.74823","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.74823","url":null,"abstract":"Additional information is available at the end of the chapter Abstract Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their mineral, vitamin, and antioxidant contents. Phenolic compounds have great rel- evance for food industries for their functional properties acting as good antioxidant mol-ecules as well as aging retarders and preventing degenerative diseases. In this connection, design of functional beverages rich in phenolic compounds has been related to the acceptability, quality, and safety for consumers; however, sensory properties regarding influence of these compounds are still poorly investigated. Recent works have been conducted in order to highlight the impact of phenolics on sensory properties of natural beverages. This chapter discusses the relationship between sensory quality and the phenolic compounds in natural beverages. The antioxidant properties, methods, and statistical analysis for sen- sory evaluation are also reviewed.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127807515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Antioxidants in Maca (Lepidium meyenii) as a Supplement in Nutrition 玛咖抗氧化剂作为营养补充品的研究
Antioxidants in Foods and Its Applications Pub Date : 2018-07-11 DOI: 10.5772/INTECHOPEN.75582
S. Korkmaz
{"title":"Antioxidants in Maca (Lepidium meyenii) as a Supplement in Nutrition","authors":"S. Korkmaz","doi":"10.5772/INTECHOPEN.75582","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.75582","url":null,"abstract":"Maca plant belongs to Brassicaceae such as broccoli, cabbage and radish, and has a tuberous root. With the declaration of The Food and Agriculture Organization (FAO) that maca is a forgotten and disappearing plant, the fresh, dried, powder and organic forms of it take part in nutrition as a food supplement world-wide. Studies have focused on antioxidant effects depending on its bioactive components such as phenols, glucosinolates, alkamides and polysaccharides. Antioxidant enzymes and their ability of inhibition the free radicals in blood and tissues were measured to determine the antioxidant effects. The research results have suggested that these compounds present the antioxidant effect by increasing enzyme activity and scavenging free radicals. Yet further experiments are needed to understand this relation between antioxidant activity and maca’s antioxidants. The objective of this chapter is to carry out the possible antioxidant activity of maca in human and animal nutrition related to its active compounds such as: phenols, glucosinolates, alkamides and polysaccharides.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"204 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115784084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 13
Biological Activities of Plants from Genus Annona 番荔枝属植物的生物活性
Antioxidants in Foods and Its Applications Pub Date : 2018-07-11 DOI: 10.5772/INTECHOPEN.75299
N. Santos-Sánchez, R. Salas-Coronado, BeatrizHernández-Carlos, A. Pérez-Herrera, Dora JhaninaRodríguez-Fernández
{"title":"Biological Activities of Plants from Genus Annona","authors":"N. Santos-Sánchez, R. Salas-Coronado, BeatrizHernández-Carlos, A. Pérez-Herrera, Dora JhaninaRodríguez-Fernández","doi":"10.5772/INTECHOPEN.75299","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.75299","url":null,"abstract":"Species of the genus Annona (Annonaceae) are distributed in the tropical and subtropical regions of the world and are characterized by their highly valued exotic fruit. The commercial species are A. muricata, A. crassiflora, A. squamosa, A. cherimola, and A. reticulata. In addition, different parts of the tree, including leaf, bark, and roots, are used in traditional medicine to treat conditions such as diabetes, hypercholesterolemia, hypertension, cancer, and gastrointestinal diseases. Phytochemical studies are helping to determine the biological properties of extracts and characterize bioactive principles from extracts of genus Annona. The main chemical compounds isolated from genus Annona are phenols, acetogenins, alkaloids, and cyclopeptides. All these compounds have antioxidant properties and generally are associated with other biological properties. The aim of this chapter is to carry out an analysis of the properties related to combating oxidative stress of the five most important species of the genus Annona, as well as the relationship these properties have with the bioactive principles present in these plants.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121766479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Antioxidants from Natural Sources 天然来源的抗氧化剂
Antioxidants in Foods and Its Applications Pub Date : 2018-04-08 DOI: 10.5772/INTECHOPEN.75961
H. Anwar, G. Hussain, Imtiaz Mustafa
{"title":"Antioxidants from Natural Sources","authors":"H. Anwar, G. Hussain, Imtiaz Mustafa","doi":"10.5772/INTECHOPEN.75961","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.75961","url":null,"abstract":"Antioxidants are the defense system of the body against the damage of reactive oxygen species, which is normally produced during the various physiological processes in the body. There are various sources of these antioxidants like endogenous antioxidant present in the body and exogenous food source. In recent decades, alternate of synthetic food antioxidants by natural ones has fostered interest on vegetable sources and the screening of inexpensive raw materials particularly from the agriculture for identifying new antioxidants. Polyphenols are the significant plant compounds with antioxidant activity, though not the only ones. Some but not only restricted to biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity, and antiaging activity have been reported for natural and synthetic antioxidants. Among the sources of natural antioxidants, the most important are those coming from routinely consuming vegetables and fruits; however, antioxidant from other plant and agriculture waste should not be ignored.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131641014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 69
Plant Extracts as Antioxidant Additives for Food Industry 植物提取物在食品工业中的抗氧化添加剂
Antioxidants in Foods and Its Applications Pub Date : 2018-04-06 DOI: 10.5772/INTECHOPEN.75444
Ludy C. Pabón-Baquero, Á. Otálvaro-Álvarez, M. Fernández, María Patricia Chaparro-González
{"title":"Plant Extracts as Antioxidant Additives for Food Industry","authors":"Ludy C. Pabón-Baquero, Á. Otálvaro-Álvarez, M. Fernández, María Patricia Chaparro-González","doi":"10.5772/INTECHOPEN.75444","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.75444","url":null,"abstract":"Plants have phenolic compounds with antioxidant activity. These compounds are distrib- uted in tissues and cells of plants and their abundance depends on the species, the part of the plant used, maturity stage, light hours, among others. On the other hand, the profile and quantity of phenolic compounds extracted from plant matrices changes depending on the species, cultivar, climate, and other factors. Plant extracts do not present a unique phenolic component, they correspond a mixture and its antioxidant activity will be affected by the concentration of each one and their action depends on this composition. In this chapter, some generalities about the phenolic compounds with antioxidant activity present in plant matrices will be exposed, also the principal methods for their extraction and quantification will be described and this information will be complemented with a review on applications of these compounds in food industry. In that sense, the reader can infer the importance of continue to studying and developing techniques to obtain, extract, and characterize this kind of compounds, also they can identify possible applica- tion of them, the most important, they can recognize them as an alternative to replace chemical synthetized antioxidants used in food industry improving the market of natural products.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127950806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 18
Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components 棕榈(Hyphaene thebaica L.)的生物活性提取物及其生物活性成分
Antioxidants in Foods and Its Applications Pub Date : 2018-04-03 DOI: 10.5772/INTECHOPEN.74772
H. S. El-Beltagi, H. Mohamed, H. Yousef, E. Fawzi
{"title":"Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components","authors":"H. S. El-Beltagi, H. Mohamed, H. Yousef, E. Fawzi","doi":"10.5772/INTECHOPEN.74772","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.74772","url":null,"abstract":"The doum palm (Hyphaene thebaica) is a type palm tree which has a wood texture and has edible oval fruits and the origin native to upper Egypt. The trunk of this small palm is dichotomous. It is one of the most important useful plants in the world. All parts of doum palm have a useful role such as fiber and leaflets which used to weave baskets and doum nuts which have antioxidants and secondary metabolites such as tannins, phenols, saponin, steroids, glycosides, flavonoid, terpenes and terpinoids. Also, roots, stems and leaves are used in medicine, ropes and baskets. Studies on anti-inflammatory, antioxidant, antimicrobial, anticancer and pharmacological potential of Hyphaene thebaica extracts and its major phytoconstituents like the phenolic, essential oil and flavonoid compounds are extensively discussed in this review.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124261071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 33
Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo 传统食品被认为是抗氧化剂的来源，对健康有益
Antioxidants in Foods and Its Applications Pub Date : 2018-03-02 DOI: 10.5772/INTECHOPEN.74523
P. M. Kapepula, D. Tshala-Katumbay, D. Mumba, M. Frédérich, T. Mbemba, N. Ngombe
{"title":"Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo","authors":"P. M. Kapepula, D. Tshala-Katumbay, D. Mumba, M. Frédérich, T. Mbemba, N. Ngombe","doi":"10.5772/INTECHOPEN.74523","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.74523","url":null,"abstract":"Konzo is a toxico-nutritional neurological disease associated with oxidative damage induced by cyanide poisoning through the ingestion of poorly processed bitter cassava. Dietary uses and patterns, determined using food frequency questionnaires, structured interviews and direct observation in consenting households to Kahemba, the rural area most affected by konzo in the world, showed that the diet of affected population is not varied and largely dependent on cassava (Manihot esculenta Crantz) products. Commonly consumed foodstuffs include herbal teas, mushrooms, spices, vegetables and yams. Phytochemical composition of extracts revealed that they contained flavonoids and phenolic acids as major compounds. All extracts of investigated traditional foods at the concentration range of 0.25–20 μg/mL, displayed high radical scavenging and cellular antioxidant activities using lucigenin on equine neutrophils, related to their phenolic content. The leaves of Manihot esculenta and Manihot glaziovii exhibited the highest antioxidant activity among vegetables. Lippia multiflora is the most active of the herbal teas, Auricularia delicata of mushrooms, Dioscorea alata of yams and Ocimum basilicum of spices. Traditional foods showed more efficient effects on extracellular ROS production and MPO activity. Traditional foods have interesting antioxidant, anti-inflammatory properties and could putatively be used as functional foods or nutraceuticals in the prevention of oxidative damage associated with konzo.","PeriodicalId":131842,"journal":{"name":"Antioxidants in Foods and Its Applications","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124214628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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