The bioproceses for antioxidants production
2000
Raspor, P. | Batic, M. | Berglez, D. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.) | Kovac, B. (Mlinotest d.d., Ajdovscina (Slovenia))
The review is focused on technological and health nutritional factors which are related to antioxidants. The presence of antioxidising agents in the food and in metabolism is analysed through their activity. Production of lypophilic and aquaphilic antioxidants is more and more important. The idea of integral antioxidant is addressed. The antioxidative potential of fungi as well as other micro-organisms was found promising and new research results in the field of antioxidant is presented. The presence of, vitamin E and vitamin C, gluthatione biochanine A, genisteine, phaffiaol, astaxanthin, isoflavone, metallothioneins, lycopene, coenzyme Q10, and peroxiredoxin are discussed.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Ljubljana