Download Advances in Food and Nutrition Research, Volume 71 by Jeya Henry PDF

By Jeya Henry

Advances in nutrients and meals Research acknowledges the essential dating among the nutrients and dietary sciences and brings jointly extraordinary and accomplished experiences that spotlight this courting. Contributions element clinical advancements within the extensive parts of foodstuff technological know-how and foodstuff and are meant to supply these in academia and with the most recent info on rising learn in those continuously evolving sciences.

*The newest very important info for nutrients scientists and nutritionists *Peer-reviewed articles by means of a panel of revered scientists *The go-to sequence due to the fact 1948

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These studies may lead to the answer as to why, given that we have an endogenous antioxidant defense system, we still require regular input of dietary-derived, plant-based antioxidants for health maintenance. In Section 5, some recent human studies of metabolism and action of antioxidants in food are reviewed briefly, and current thinking in regard to the possible molecular action of redox-active antioxidants or their metabolites is discussed. 5. ANTIOXIDANTS IN FOOD: ENIGMAS AND EVOLUTIONARY ASPECTS The human body expends valuable resources in producing a range of antioxidants, and these are effective against the various ROS to which our vital biological components are continually and unavoidably exposed.

2013). However, phosphorylation of serine or threonine residues in Nrf2 is suggested to occur, inducing release of Nrf2 from its suppressor. , 2013). , 2013). After release, stabilized Nrf2 translocates to the nucleus and combines with Maf protein and other transcription factors, and binds to the regulatory cis-element in the 50 -flanking promoter regions of genes that encode for various cytoprotective and stress opposing factors. The regulatory regions of such genes are referred to as “antioxidant response elements” (ARE) or electrophile response elements.

2013). Modified atmosphere packaging of sweet cherries with biodegradable films. International Food Research Journal, 20(3), 1263–1268. , et al. (2008). Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. Journal of Agriculture and Food Chemistry, 56, 4418–4426. , & Gutteridge, J. M. (2007). Free radicals in biology and medicine. Oxford, USA: Oxford University Press. Halvorsen, B. , Carlsen, M. , Phillips, K. , Bøhn, S.

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