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Antioxidants.

Mamta, Kshipra Misra; Dhillon, Gurpreet Singh; Brar, Satinder Kaur; Verma, Mausam P. (2014). Antioxidants. In: Biotransformation of Waste Biomass into High Value Biochemicals. Springer, New York, p. 117-138. ISBN 978-1-4614-8004-4

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Résumé

Antioxidants are a class of chemical substances naturally found in our food which can prevent or reduce the oxidative stress of the physiological system. The body is constantly producing free radicals due to regular use of oxygen. These free radicals are responsible for the cell damage in the body and contribute to various kinds of health problems, such as heart disease, diabetes, macular degeneration, and cancer. Antioxidants being fantastic free radical scavengers help in preventing and repairing the cell damage caused by these radicals.

Type de document: Chapitre de livres
Mots-clés libres: glutathione reductase; trolox equivalent antioxidant capacity; ferric reduce antioxidant power; olive mill wastewater; synthetic antioxidant
Centre: Centre Eau Terre Environnement
Date de dépôt: 10 avr. 2019 15:36
Dernière modification: 10 avr. 2019 15:36
URI: http://espace.inrs.ca/id/eprint/3771

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