Description
Book SynopsisA BIOCHEMICAL VIEW OF ANTIOXIDANTS presents research on medicinal plants and organic chemistry and relates to pharmacological applications. This book discusses antioxidants, derived from fruits and vegetables, that play a vital role in maintaining health. It forms a bridge between biology and chemistry of fruits and vegetables by studying the complex nature of antioxidants. The Biochemical View of Antioxidants consists of 45 chapters. The chapters show that food constitutes a source of many biologically active antioxidants important for health and disease prevention. The antioxidant properties of fruits and vegetables have to do with the presence of tissues with natural antioxidant compounds that protect plants from free radical damage caused by oxygen in the environment or exposure to ultraviolet radiation. According to nutritionists, the most valuable source of antioxidants are fresh fruit and vegetables and natural preparations made from them, such as juices, preserves, marmalades, jams and silage.
Table of ContentsPreface; Antioxidant Properties of Wild Blueberries; Antioxidant Properties of Strawberries; Antioxidant Properties of Peaches; Antioxidants in Fruits and Wild Rose Flowers; Antioxidant Properties of Periwinkle (Vinca minor L.); Antioxidant Properties of Beta-Karotene; Oxidative Stress; Antioxidant Properties of Garlic; Antioxidant Activity of Nasturtium Flowers in Cosmetics; Antioxidant Properties of Glutation; Antioxidant Properties of Dandelion (Taraxacum Officinale); Antioxidant properties of Tricolor violet (Viola tricolor L.); Antioxidant Properties of Selenium; Antioxidant Properties of Vitamin C; Antioxidant Properties of Avocado; Antioxidant Properties of Aloe; Antioxidant Properties of Black Pepper; Antioxidant Properties of Cucumber; Antioxidant Properties of Banana; Antioxidant Properties of Catechins; Antioxidant Properties of Resveratrol; Antioxidant Properties of Pomegranate; Antioxidant Properties of Chamomile; Antioxidant Properties of Aronia Melanocarpa; Antioxidant Properties of Wild Strawberries and Blackberries; Antioxidant Properties of Curcuma; Antioxidant Properties of Garden Viola (Viola wittrockiana); Antioxidant Properties of Taxus baccata L.; Antioxidant Properties of Wild Pansy; Antioxidant Properties of Beetroot (Beta vulgaris L.); Antioxidant Properties of Hollyhocks; Antioxidant Properties of Cornflower; Antioxidant Properties of Lemon Balm; Antioxidant Properties of Medical Calendula (Calendula officinalis); Antioxidative Properties of Manganium; Antioxidative Properties of Daigremonta kalanchoe; Antioxidant Properties of Garlic; Antioxidant Properties of Cocoa; Antioxidant Properties of Plum; Antioxidant Properties of Raspberries; Antioxidant Properties of Cranberry; Antioxidant Properties of Cherries; The Role of Antioxidants in Fruit of Avocado; Antioxidant Properties of Black Mallow; Antioxidant Properties of Common Comfrey (Symphytum officinale); Index.
