Natural antioxidants from residual sources

By A. Moure, J. M. Cruz, D. Franco, J. Domínguez, J. Sineiro, H. Domínguez, M. Núñez, J. Parajó. 2001

1,732 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/b1cc24696a3964853a9bc4be034556fcf27485a6

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In Biochemistry

In Food Science

In Organic Chemistry

Citations in the corpus

Citrus peel as a source of functional ingredient: A review (2016, positive): “Thus, identiﬁcation and isolation of bioactive compounds from by-products of the food processing industries can result in value addition (Moure et al., 2001).”
Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. (2007, background): “differences in the antioxidant power classification for the same molecule evaluated in different tests (Table 2 in [71]).”
El orégano: Propiedades, composición y actividad biológica de sus componentes (2004, background): “La actividad antioxidante depende del tipo y polaridad del solvente extractante; por ejemplo, los antioxidantes obtenidos con agentes lipofílicos son más efectivos en emulsiones (43).”
Chemical composition, functional properties and processing of carrot—a review (2012, background): “Hence, by-product of carrot after juice extraction represent promising sources of compounds with bioactive properties that could be explored in the development of food ingredients and dietary supplements (Moure et al. 2001; Schieber et al. 2001).”
Exogenous antioxidants—Double-edged swords in cellular redox state (2010, background): “As a consequence, tendencies emerged to replace synthetic antioxidants in foods and pharmaceutical preparations by natural antioxidants, due to presumably increased safety and higher acceptance by the consumer.(41) With respect to humans, many of the health beneficial functions of dietary ingredient”
Partial Replacement of Fish Meal with Spirulina pacifica in Diets for Parrot Fish (Oplegnathus fasciatus) (2013, background): “Polyphenolic compounds are of the other principal antioxidants in plants (Moure et al., 2001; Balasundram et al., 2006), which exert such effects through the chelation of redox-active metals as well as the acceptance of electrons from reactive oxygen species (Afanas’ev et al.”
Influence of cultivation techniques on productivity and fruit quality of some Vaccinium and Rubus taxa (2008, background): “Apart from biological properties, natural flavonoids are also of interest in the food, cosmetic, and pharmaceutical industries, as they can be used as substitutes for synthetic antioxidants (Moure et al. 2001).”
The Human Urine Metabolome (2013, background): “Humans are exposed to these biologically active phytochemicals mainly through food intake via vegetables, fruit and wheat/bread products [94].”