common/antioxidant

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Ukurasa 1 kutoka 10144 matokeo

Cellular effects of common antioxidants.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Tabular information of proposed cellular effects regarding the use of various antioxidants is presented. The information was gathered from scientific sources and experimental research from Medline. It is suggested that practitioners use their best available judgment and sound reasoning when applying

Antioxidative activities in some common seaweeds.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Dietary antioxidants from plants are believed to help prevent aging and other diseases through radical scavenging activity. Free radical scavenging activities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and deoxyribose assay were ascertained among 27 species of common seaweeds using a sequential

Cellular antioxidant activity of common vegetables.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The measurement of antioxidant activity using biologically relevant assays is important to screen fruits, vegetables, natural products, and dietary supplements for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity using a cell culture model and

Cellular antioxidant activity of common fruits.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Measurement of antioxidant activity using biologically relevant assays is important in the screening of fruits for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity in cell culture and was developed to meet the need for a more biologically

Antioxidant and antiproliferative activities of common fruits.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Consumption of fruits and vegetables has been associated with reduced risk of chronic diseases such as cardiovascular disease and cancer. Phytochemicals, especially phenolics, in fruits and vegetables are suggested to be the major bioactive compounds for the health benefits. However, the phenolic

Antioxidant and antiproliferative activities of common vegetables.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Epidemiological studies have shown that consumption of fruits and vegetables is associated with reduced risk of chronic diseases. Increased consumption of fruits and vegetables containing high levels of phytochemicals has been recommended to prevent chronic diseases related to oxidative stress in

Antioxidative capacity in patients with common variable immunodeficiency.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Highly reactive oxygen species (ROS) are involved in T-cell activation and in the defense against environmental pathogens. An imbalance of ROS generation, detoxifying scavenger enzymes, and molecules with antioxidant capacity could contribute to the increased susceptibility to cancer and infections

Antioxidant activity in common beans (Phaseolus vulgaris L.).

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Beans were pearled to evaluate the feasibility of increasing antioxidant activity and phenolic antioxidants. Phenolics were concentrated mostly in the hull fraction at about 56 mg of catechin equivalents per gram of sample. The methanolic extracts of the pearled bean samples were screened for

Study on antioxidant activity of common dry fruits.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

This study investigates the antioxidant activity of different dry fruits (almonds, walnut, cashew nut, raisins, chironji) through several chemical and biochemical assays: reducing power, lipid peroxidation damage in biomembranes, determination of antioxidant enzymes activity (SOD and CAT). To

Evaluation of antioxidant activity of some common mosses.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The antioxidant activity of ethanol extracts of Atrichum undulatum, Polytrichum formosum (Polytrichaceae), Pleurozium schreberi (Entodontaceae) and Thuidium tamariscinum (Thuidiaceae) was evaluated by an electrochemical method (cyclic voltammetry) and standard photometric methods: Fe(III) to Fe(II)

Antioxidant phenolics and flavonoids in common Indian foods.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

To determine antioxidant phenolics and flavonoids in commonly consumed Indian foods we chemically analysed 85 food-stuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages. Total phenolics were measured biochemically and flavonoids were measured as a sum of quercetin,

Immunogold analysis of antioxidant enzymes in common renal cancers.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Immunogold studies of normal human kidney and common human kidney cancers were performed using polyclonal antibodies to antioxidant enzymes, including antibodies to copper, zinc and manganese superoxide dismutases, catalase, glutathione peroxidase, and glutathione S-transferases and their subunits.

Anticarcinogenic effect of common carotenoids.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Of the common carotenoids present in food, beta carotene, alpha carotene, lycopene, lutein, zeaxanthin as well as canthaxanthin can be considered potential prophylactic agents against carcinogenesis. They are absorbed by the human organism in reasonable amounts, and they have antioxidant properties,

In vitro antioxidant activity of extracts from common legumes.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were investigated. Significant differences were observed in the phenolic content and the antioxidant activity amongst the

Antioxidant activity of resveratrol compared with common food additives.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone

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