Antioxidants in Food - Zambiazi, Rui;Otero, Deborah
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Antioxidants and their effects on human health have gained great importance in recent years. Natural antioxidants can be endogenous, those present in the human body; or exogenous, those found in external sources, such as plant-based foods, and absorbed through the consumption of these products. Studies have shown the efficacy of natural antioxidants for human health by maintaining cellular antioxidant potential. These antioxidants can act by different mechanisms to inhibit or reduce the rate of oxidation, which can be measured by assessing their antioxidant activity. Bioactive compounds,…mehr

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Produktbeschreibung
Antioxidants and their effects on human health have gained great importance in recent years. Natural antioxidants can be endogenous, those present in the human body; or exogenous, those found in external sources, such as plant-based foods, and absorbed through the consumption of these products. Studies have shown the efficacy of natural antioxidants for human health by maintaining cellular antioxidant potential. These antioxidants can act by different mechanisms to inhibit or reduce the rate of oxidation, which can be measured by assessing their antioxidant activity. Bioactive compounds, secondary metabolites produced in plants, exert antioxidant action and are present in a wide variety of fruit and vegetables.
Autorenporträt
Rui Zambiazi, PhD- Promotion in Lebensmittel- und Ernährungswissenschaften - U of M- Kanada. Ordentlicher Professor an der UFPel/Pelotas-RS. Deborah Otero, Dr. - PhD und MSc in Lebensmittelwissenschaft und -technik von der Federal University of Rio Grande (FURG). Außerordentliche Professorin an der Bundesuniversität von Bahia - Salvador/BA.