Publicação
Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms
| Resumo: | Reactive oxygen and free radicals play an important role in cellular injury and the ageing process and also are considered to induce the lipid peroxidation that causes the deterioration of foods. Although organisms have endogenous antioxidant defenses produced during normal cell aerobic respiration against the reactive oxygen species, other antioxidants are taken from the diet, both from natural or synthetic origin. |
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| Autores principais: | Barros, Lillian |
| Outros Autores: | Baptista, Paula; Correia, Daniela M.; Ferreira, Isabel C.F.R. |
| Ano: | 2007 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Reactive oxygen and free radicals play an important role in cellular injury and the ageing process and also are considered to induce the lipid peroxidation that causes the deterioration of foods. Although organisms have endogenous antioxidant defenses produced during normal cell aerobic respiration against the reactive oxygen species, other antioxidants are taken from the diet, both from natural or synthetic origin. |
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