{"id":48379,"date":"2006-01-01T00:00:00","date_gmt":"2018-12-04T03:32:49","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/sources-of-natural-phenolic-antioxidants\/"},"modified":"2018-12-04T04:32:49","modified_gmt":"2018-12-04T03:32:49","slug":"sources-of-natural-phenolic-antioxidants","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/sources-of-natural-phenolic-antioxidants\/","title":{"rendered":"Sources of natural phenolic antioxidants"},"content":{"rendered":"<p>Abstract: An important field of research today is the control of &lsquo;redox&rsquo; status with the properties of food and food components. Natural antioxidants present in the diet increase the resistance toward oxidative damages and they may have a substantial impact on human health;.<br \/>\nDietary antioxidants such as ascorbates, tocopherols and carotenoids are well known and there is a surplus of publications related to their role in health. Plant phenols have not been completely studied because of the complexity of their chemical nature and the extended occurrence in plant materials.<\/p>\n<p>Extensively studied sources of natural antioxidants are fruits and vegetables, seeds, cereals, berries, wine, tea, onion bulbs, olive oil and aromatic plants. Attempts are also made to identify and evaluate antioxidants in agricultural by-products, ethnic and traditional products, herbal teas, cold pressed seed oils, exudates resins, hydrolysis products, not evaluated fruits and edible leaves and other raw materials rich in antioxidant phenols that have nutritional importance and\/or the potential for applications in the promotion of health and prevention against damages caused by radicals.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-48379","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Addresses: Dimitrios B (reprint author), Aristotle Univ Thessaloniki, Sch Chem, Food Chem & Technol Lab, Thessaloniki 54124 Greece\r\nAristotle Univ Thessaloniki, Sch Chem, Food Chem & Technol Lab, Thessaloniki 54124 Greece \r\nE-mail Addresses: boskou@chem.auth.gr \r\n\r\nPublisher: ELSEVIER SCIENCE LONDON, 84 THEOBALDS RD, LONDON WC1X 8RR, ENGLAND, http:\/\/www.epress.co.uk\/ \r\nDiscipline: FOOD SCIENCE\/NUTRITION\r\n\r\nCC Editions\/Collections:  Agriculture, Biology & Environmental Sciences (ABES) \r\nIDS Number: 070BW \r\n\r\n","annee":"2006","mois":"0","numero":"17:9","page":"505-512","auteurs":[{"ID":48377,"post_author":"0","post_date":"2018-12-04 04:32:48","post_date_gmt":"2018-12-04 03:32:48","post_content":"","post_title":"Dimitrios","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dimitrios","to_ping":"","pinged":"","post_modified":"2018-12-04 04:32:48","post_modified_gmt":"2018-12-04 03:32:48","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/dimitrios\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":48378,"post_author":"0","post_date":"2018-12-04 04:32:49","post_date_gmt":"2018-12-04 03:32:49","post_content":"","post_title":"TRENDS IN FOOD SCIENCE &amp; TECHNOLOGY","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"trends-in-food-science-technology-3","to_ping":"","pinged":"","post_modified":"2018-12-04 04:32:49","post_modified_gmt":"2018-12-04 03:32:49","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/trends-in-food-science-technology-3\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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