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Antioxidant Characteristics of Latvian Herbal Tea Types

References Frei, B., Higdon, V. (2003). Antioxidant activity of tea polyphenols in vivo : Evidence from animal studies . Proceedings of the Third International Scientific Symposium on Tea and Human Health: Role of Flavonoids in the Diet . (accessed 27 July 2012). Graf, E. (1992). Antioxidant potential of ferulic acid. Free Radical Biol. Med ., 13 (4), 435-448. Guardia, T., Rotelli, A. E., Juarez, A. O., Pelzer, L. E. (2001). Anti

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The Role of Oxidative Stress Markers in Developing of Acute Respiratory Distress Syndrome / Oksidatîvâ Stresa Marķieru Loma Akûta Respiratora Distresa Sindroma Attîstîbâ

References Alonso de Vega, J. M., Díaz, J., Serrano, E., Carbonell, L. F. (2002). Oxidative stress in critically ill patients with systemic inflammatory response syndrome. Crit. Care Med., 30, 1782-1786. Baldwin, S. R., Simon, R. H., Grum, C. M., Ketai, L. H., Boxer, L. A., Devall, L. J. (1986). Oxidant activity in expired breath of patients with adult respiratory distress syndrome. Lancet, 1, 11-14. Behl, C., Moosmann, B. (2002). Antioxidant neuroprotection in Alzheimer’s disease as preventive and therapeutic

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Influence of a Modified Plant Extract on Activity of Antioxidant Enzymes and Concentration of Pigments in Gamma-Irradiated Plants of Maize and Wheat

REFERENCES Dorman, H. J., Koşar, M., Kahlos, K., Holm, Y., Hiltunen, R. (2003). Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars. J. Agric. Food Chem ., 51 , 4563–569. Gusha, N. I., Perkovskaya, G. Yu., Dmitriev, A. P., Grodzinsky, D. M. (2000). Influence of chronic exposure on the adaptive capacity of plants. Radiation Biology [Гуща, H. И., Перковская, Г. Ю., Дмитриев, А. П., Гродзинский, Д. М. Влияние хронического облучения на адаптивный потенциал растений. Радиационная биология

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Antioxidant Properties of Camelina sativa Oil and Press-Cakes

–350. Foti, M. C. (2012). Solvent effects on the activation parameters of the reaction between an α-tocopherol analogue and dpph•: the role of H-bonded complexes. Int. J. Chem. Kinet ., 44 (8), 524–531. Gangopadhyay, N., Rai, D. K., Brunton, N. P., Gallagher, E., Hossain, M. B. (2016). Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley ( Hordeum vulgare ) grain. Food Chem ., 210 , 212–220. Gonzalez-Thuillier, I., Napier, J., Sayanova, O. (2016). Engineering synthetic pathways for the production of

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Concentration-Dependent Antioxidant/Pro-Oxidant Activity of Ascorbic Acid in Chickens

., 189 , 179-185. Duarte, T. L., Lunec, J. (2005). When is an antioxidant not an antioxidant? A review of novel actions and reactions of vitamin C. Free Radic Res ., 39 , 671-686. Eichhorn, F., Zelmanovski, S., Lew, E., Kutenberg, A., Fancas, B. (1961). Improvement of uric acid determination by the carbonate method for serum and urine. J. Clin. Pathol ., 14 , 450-452. Eisner, C., Faulhaber-Walter, R., Wang, Y., Leelahavanichkul, A., Yuen, P. S. T., Mizel, D, Star, R. A., Briggs, J. P., Levine, M., Schnermann, J. (2010

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Effects of High but Non-Toxic Dietary Intake of Selenium and Copper on Indices of the Antioxidant Defence System and on Accumulation of Trace Elements in Chicks

). Effects of antioxi­dant vitamins A, C, E and trace elements Cu, Se on CuZn-SOD, GSH-Px, CAT and LPO levels in chicken erythrocytes. Cell Biochem. Funct., 18(2), 109-115. Badiello, R., Feroci, G., Fini, A. (1996). Interaction between trace elements: Selenium and cadmium ions. J. Trace Elem. Med. Biol., 10(3), 156-162. Behne, D., Pfiefer, H., Rothlein, D., Kyriakopoulos A. (2000). Cellular and subcellular distribution of selenium and selenoproteins. In: Trace Elements in Man and Animals 10: Proceedings of the Tenth International Sympo

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The influence of the non-linear diffusion on the mass transfer of a packaging contaminant into foodstuffs

semicrystalline polymers, Prog. Polym. Sci. , 21(1996), 299-333. [6] G. Kirchhoff , Vorlesungen ueber de theorie der waerme, Barth, Leipzig (1894). [7] G. Mittelman, J.H. Davidson, S.C. Mantell, Y. Su, Prediction of polymer tube life for solar hot water systems: A model of antioxidant loss, Solar Energy , 82 (2008), 452-461. [8] P. Neogi, Diffusion in Polymers, Marcel Dekker, New York (1996). [9] F. Pigeonneau, B. Jaffrennou, A. Leailleur K. Limouzin, Numerical inves- tigation of a generalized Graetz problem in

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Inhibition of Formation of Conjugated Dienes in Linseed Oil

REFERENCES Abuzaytoun, R., Shahidi, F. (2006). Oxidative stability of flax and hemp oils. J. Amer. Oil Chem. Soc ., 83 (10), 855–861. Angers, P., Morales, M. R., Simon, J. E. (1996). Fatty acid variation in seed oil among ocimum species. J. Amer. Oil Chem. Soc ., 73 , 393–395. Anonymous (1999). Food standards programme. In: Codex Alimentarius Commission. Codex standards for named vegetable oils. CX-STAN 210-1999. Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., Robards, K. (2002). Methods for testing antioxidant activity

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Content of Phenolic Compounds in Various Sea Buckthorn Parts

References Benzie, I. F, Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of Antioxidant Power: The FRAP assay. Anal. Biochem., 239 , 70-76. Brand-Williams, W., Cuvelier, M. E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wiss. Technol./Food Sci. Technol. , 28 , 25-30. Guliyev, V. B., Gul, M., Yildirim, A. (2004). Hippophae rhamnoides L.: Chromatographic methods to determine chemical composition, use in traditional

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Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

., Kmiecik, D., Korczak, J., Helak, B., Dziedzic, K., Górecka, D. (2011). Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves ( Camellia sinensis ). Food Chem ., 211 , 448–454. Hara, Y., Luo, S., Wikramasinghe, R. L., Yamanishi, T. (1995). Special issue on tea. Food Rev. Inter ., 11 , 371–545. Lu, T. M., Lee, C. C., Mau, J. L. Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem ., 119 , 1090–1095. Pasqualone, A., Bianco, A. M., Paradiso, V. M

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