Fontes vegetais naturais de antioxidantes

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dc.contributor.authorOliveira, Alane Cabral de
dc.contributor.authorValentim, Iara Barros
dc.contributor.authorGoulart, Marilia Oliveira Fonseca
dc.contributor.authorSilva, Cicero Alexandre
dc.contributor.authorBechara, Etelvino José Henriques [UNIFESP]
dc.contributor.authorTrevisan, Maria Teresa Salles
dc.contributor.institutionUniv Fed Alagoas
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniv Fed Ceara
dc.date.accessioned2018-06-18T11:27:23Z
dc.date.available2018-06-18T11:27:23Z
dc.date.issued2009-01-01
dc.description.abstractVEGETALS 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.en
dc.description.affiliationUniv Fed Alagoas, Inst Quim & Biotecnol, BR-57072970 Maceio, AL, Brazil
dc.description.affiliationUniv Fed Alagoas, Ctr Ciencias Agr, BR-57100000 Rio Largo, AL, Brazil
dc.description.affiliationUniv Sao Paulo, Inst Quim, Dept Bioquim, BR-05508000 Sao Paulo, Brazil
dc.description.affiliationUniv Fed Sao Paulo, Dept Ciencias Terra, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUniv Fed Ceara, Dept Quim Organ & Inorgan, BR-60451970 Fortaleza, Ceara, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Dept Ciencias Terra, BR-09972270 Diadema, SP, Brazil
dc.description.sourceWeb of Science
dc.format.extent689-702
dc.identifierhttp://dx.doi.org/10.1590/S0100-40422009000300013
dc.identifier.citationQuimica Nova. Sao Paulo: Soc Brasileira Quimica, v. 32, n. 3, p. 689-702, 2009.
dc.identifier.doiS0100-40422009000300013
dc.identifier.fileS0100-40422009000300013.pdf
dc.identifier.issn0100-4042
dc.identifier.scieloS0100-40422009000300013
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/45173
dc.identifier.wosWOS:000266551600013
dc.language.isopor
dc.publisherSoc Brasileira Quimica
dc.relation.ispartofQuimica Nova
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectoxidative stressen
dc.subjectantioxidant capacityen
dc.subjectagroindustrial wastesen
dc.titleFontes vegetais naturais de antioxidantespt
dc.title.alternativeVegetals as natural sources of antioxidantsen
dc.typeinfo:eu-repo/semantics/article
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