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Assessment of Antioxidant Capacity of Natural Products

However, most of the large clinical intervention trials of antioxidants and meta-analysis of the data from these large studies do not show beneficial evidence with regard to cardiovascular outcomes.

出版机构:Bentham Science Publishers

刊物名称:Current Pharmaceutical Biotechnology

出版时间:2010

ISSN:1389-2010

数据源:报刊文摘

An oxidative environment promotes growth of Mycobacterium abscessus

Mycobacterium abscessus infections, particularly those causing chronic lung diseases, are becoming more prevalent worldwide. M. abscessus infections are difficult to treat because of antibiotic resistance. Thus, new treatment options are urgently needed. M.

出版机构:Elsevier Science

刊物名称:Free Radical Biology and Medicine

出版时间:2010

ISSN:0891-5849

数据源:报刊文摘

Increased advanced oxidation of protein products and enhanced total antioxidant capacity in plasma by action of toxins of Escherichia coli STEC

The oxidative stress generated by toxins during the Hemolytic Uremic Syndrome (HUS) produced oxidation of blood proteins with a rise in advanced oxidation protein products (AOPP) in children with HUS.

出版机构:Elsevier Science

刊物名称:Toxicology in Vitro

出版时间:2011

ISSN:0887-2333

数据源:报刊文摘

Assessment of antioxidants in foods and biological samples: a short critique

ntioxidants can be defined on a biological basis by their ability to inhibit the oxidation of susceptible biomolecules such as proteins, lipids and DNA.

出版机构:Informa Healthcare

刊物名称:International Journal of Food Sciences and Nutrition

出版时间:2010

ISSN:0963-7486

数据源:报刊文摘

Nuts and Berries for Heart Health

Nuts are nutrient-dense foods with complex matrices rich in unsaturated fatty acids and other bioactive compounds, such as L-arginine, fiber, minerals, tocopherols, phytosterols, and polyphenols. By virtue of their unique composition, nuts are likely to beneficially impact heart health.

出版机构:Current Science Inc.

刊物名称:Current Atherosclerosis Reports

出版时间:2010

ISSN:1523-3804

数据源:报刊文摘

Marked changes in endogenous antioxidant expression precede vitamin A-, C-, and E-protectable, radiation-induced reductions in small intestinal nutrient transport

Rapidly proliferating epithelial crypt cells of the small intestine are susceptible to radiation-induced oxidative stress, yet there is a dearth of data linking this stress to expression of antioxidant enzymes and to alterations in intestinal nutrient absorption. We previously showed that 5?

出版机构:Elsevier Science

刊物名称:Free Radical Biology and Medicine

出版时间:2011

ISSN:0891-5849

数据源:报刊文摘

Correlation development for effect of metal contaminants on the oxidation stability of Jatropha curcas biodiesel

? This is the first study of its kind being reported showing the relationship of IP with antioxidant concentration and metal contaminants. ? The correlations developed can be used to predict the amount of antioxidants required to stabilize the JCB. ?

出版机构:Elsevier Science

刊物名称:Fuel

出版时间:2011

ISSN:0016-2361

数据源:报刊文摘

Protective effects of Ursolic acid and Luteolin against oxidative DNA damage include enhancement of DNA repair in Caco-2 cells

Consumption of fruits and vegetables is associated with a reduced risk of developing a wide range of cancers including colon cancer.

出版机构:Elsevier Science

刊物名称:Mutation Research

出版时间:2010

ISSN:0027-5107

数据源:报刊文摘

Phenolic compounds from winemaking waste and its antioxidant activity towards oxidation of rapeseed oil

Summary

The effects of extraction parameters on bioactive compound contents of winemaking waste extracts (WWE) and its effect on rapeseed oil oxidative stability were evaluated.

出版机构:Blackwell Publishing Ltd

刊物名称:International Journal of Food Science & Technology

出版时间:2010

ISSN:0950-5423

数据源:报刊文摘

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

The efficacy of varying concentration of mustard leaf kimchi ethanolic extracts (MK) in retarding oxidative rancidity was tested with raw ground pork. Freshly ground pork meat was assigned to one of the following five treatments: control (no antioxidants); AC-0.02 (0.02% ascorbic acid); MK-0.05, 0.

出版机构:Elsevier Science

刊物名称:Meat Science

出版时间:2010

ISSN:0309-1740

数据源:报刊文摘