Antioxidants in food: Content, measurement, significance, action, cautions, caveats, and research needs

Advances in Food and Nutrition Research

Volumn 71, Issue , 2014, Pages 1-53

  Benzie, Iris F F ^a   Choi, Siu Wai ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Antioxidant; Antioxidant response element; Diet; Food; FRAP assay; Hormesis; Microbiome; Nrf2; Oxidative stress; Phytochemical; Reactive oxygen species; Redox tone; Vegetarian

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FERRIC ION; PLANT MEDICINAL PRODUCT; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT RESPONSIVE ELEMENT; ARTICLE; BIOAVAILABILITY; CHEMISTRY; COLON; DIET; EVOLUTION; FOOD; FOOD ANALYSIS; FRAP ASSAY; HEALTH STATUS; HORMESIS; HUMAN; MICROBIOLOGY; MICROBIOME; MICROFLORA; NRF2; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PHYSIOLOGY; PLANT; REDOX TONE; VEGETARIAN;

ANTIOXIDANT; ANTIOXIDANT RESPONSE ELEMENT; DIET; FOOD; FRAP ASSAY; HORMESIS; MICROBIOME; NRF2; OXIDATIVE STRESS; PHYTOCHEMICAL; REACTIVE OXYGEN SPECIES; REDOX TONE; VEGETARIAN;

ANTIOXIDANTS; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; BIOLOGICAL EVOLUTION; COLON; DIET; FERRIC COMPOUNDS; FOOD ANALYSIS; HEALTH STATUS; HUMANS; MICROBIOTA; OXIDATION-REDUCTION; PLANTS;

EID: 84893719689     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/B978-0-12-800270-4.00001-8     Document Type: Chapter

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