Effect of food processing on antioxidants, their bioavailability and ...
This can result in altered amounts of ingested and potentially bioavailable antioxidant phytochemicals in processed foods. In addition, food processing can potentially change the chemical form of the compounds of interest which, in turn, may have a substantial positive or negative impact on bioavailability (Cermak et al., 2009).
Plant-based bioactive nutrients are naturally occurring compounds derived from plants (e.g., microalgae, vegetables, and fruiters) that provide significant health benefits beyond basic nutrition. These bioactive compounds, such as carotenoids, anthocyanin, polyphenols, flavonoids, and alkaloids, are widely recognized for their potent antioxidant activities, which play an essential role in ...
How to assess antioxidant activity Advances, limitations, and ...
As we can see from the illustration, Bioavailable Antioxidant Complex Production has many fascinating aspects to explore.
A Comprehensive Review of Free Radicals, Oxidative Stress, and ...
Electrolysis, heat, and ionizing radiation are all known to produce radicals. An imbalance in the production of these unpaired electrons and antioxidants causes oxidative stress, which leads to diseases such as cancer, dermatitis, cataracts, stroke, and asthma [1, 2].
Editorial on the Research Topic Processing technology for antioxidants in food production The worldwide demand for nutritious foods are increasing with the global population growth.
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