• RI - Unifesp
    • Documentos
    • Tutoriais
    • Perguntas frequentes
    • Atendimento
    • Equipe
    • português (Brasil)
    • English
    • español
  • Sobre
    • RI Unifesp
    • Documentos
    • Tutoriais
    • Perguntas frequentes
    • Atendimento
    • Equipe
  • English 
    • português (Brasil)
    • English
    • español
    • português (Brasil)
    • English
    • español
  • Login
View Item 
  •   DSpace Home
  • Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF)
  • ICAQF - Outras produções
  • View Item
  •   DSpace Home
  • Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF)
  • ICAQF - Outras produções
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Fontes vegetais naturais de antioxidantes

Thumbnail
View/Open
S0100-40422009000300013.pdf (293.6Kb)
Date
2009-01-01
Author
Oliveira, Alane Cabral de
Valentim, Iara Barros
Goulart, Marilia Oliveira Fonseca
Silva, Cicero Alexandre
Bechara, Etelvino José Henriques [UNIFESP]
Trevisan, Maria Teresa Salles
Type
Resenha
ISSN
0100-4042
Is part of
Quimica Nova
DOI
S0100-40422009000300013
Metadata
Show full item record
Alternative Title
Vegetals as natural sources of antioxidants
Abstract
VEGETALS AS NATURAL SOURCES OF ANTIOXIDANTS. Growing knowledge on the health-promoting impact of antioxidants in everyday foods, combined with the assumption that a number of common synthetic preservatives may have hazardous side effects has led to increased investigations in the field of natural antioxidants, principally those found in plants. Food industries normally discard plant residues that could benefit the human health and diminish undesirable environmental impact. Once estimated the content of antioxidants in these residues, advantageous economical and social alternatives to the discard are possible, for example, their use for preparation of nutraceuticals to be offered to low-income populations. We present here a broad, although not complete, account of the continuously growing knowledge on the antioxidant capacity of whole fruits, seeds and peels, cereals, vegetal oils and aromatic plants, at several physical forms, as well as a description of the usual methods for evaluating their antioxidant capacity and examples of agroindustrial processes that could be harnessed for the production of antioxidant supplement food, along with research perspectives in the area.
Citation
Quimica Nova. Sao Paulo: Soc Brasileira Quimica, v. 32, n. 3, p. 689-702, 2009.
Keywords
oxidative stress
antioxidant capacity
agroindustrial wastes
URI
http://repositorio.unifesp.br/11600/45173
Collections
  • ICAQF - Outras produções [110]

DSpace software copyright © 2002-2016  DuraSpace
Contact Us
Theme by 
Atmire NV
 

 

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsBy Submit DateThis CollectionBy Issue DateAuthorsTitlesSubjectsBy Submit Date

My Account

Login

Statistics

View Usage Statistics

DSpace software copyright © 2002-2016  DuraSpace
Contact Us
Theme by 
Atmire NV