Now showing items 1-10 of 10112
A comparison of methods employed to evaluate antioxidant capabilities
(Sociedad de Biología de Chile, 2000)
Effects of Mate Tea (Ilex paraguariensis) Ingestion on mRNA Expression of Antioxidant Enzymes, Lipid Peroxidation, and Total Antioxidant Status in Healthy Young Women
(AMER CHEMICAL SOC, 2009)
The antioxidant activity of mate tea, the roasted product derived from yerba mate (Ilex paraguarienis), was observed in vitro and in animal models, but studies in humans are lacking. The aim of this study was to investigate ...
Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
(Sociedad de Biología de Chile, 2003)
Antioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test
The objective of this research was to evaluate the antioxidant activity of extract of basil and oregano, and its synergistic effect when added to soybean oil and subjected to accelerated storage test. Extracts of basil, ...
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats
BACKGROUND: The objective of this study was to investigate the effect of chronic ingestion of free and protein-associated soy isoflavones on the antioxidant status in male Wistar rats. Free isoflavone (iso), protein-associated ...
Antioxidant activity of flavonols
In this work we use a single new electronic index to describe the antioxidant activity of the flavonols, a special class of flavonoids. We also try to predict theoretically the antioxidant activity of some yet nonisolated ...
Antioxidant capacity of the striped sunflower (Helianthus annuus L.) seed extracts evaluated by three in vitro methods
(TAYLOR & FRANCIS LTD, 2009)
The antioxidant capacity of the striped sunflower seed cotyledon extracts, obtained by sequential extraction with different polarities of solvents, was evaluated by three different in vitro methods: ferric reducing/antioxidant ...
Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans
The development of the germination process and drought stress during the drying of coffee can generate reactive oxygen species, which can be neutralized by way of antioxidant mechanisms. No studies related to antioxidant ...