Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research-Reference-Cited by-同舟云学术

Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research

Published:2021-06-17 Issue:6 Volume:10 Page:972
ISSN:2076-3921
Container-title:Antioxidants
language:en
Short-container-title:Antioxidants

Author:

Loi Martina^ORCID,Paciolla Costantino^ORCID

Abstract

Antioxidants are an heterogeneous group of compounds able to counteract cell oxidation by acting as reducing agents, as free radical scavengers, and quenchers of radical species and other pro-oxidants, such as metals [...]

Publisher

MDPI AG

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology

Link

https://www.mdpi.com/2076-3921/10/6/972/pdf

Reference26 articles.

1. Antioxidants and Antioxidant Enzymes in Higher Plants;Gupta,2018

2. Plant Bioactive Compounds in Pre- and Postharvest Management for Aflatoxins Reduction

3. Impact of Polyphenolic-Food on Longevity: An Elixir of Life. An Overview

4. Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review

5. Plant Polyphenols-Biofortified Foods as a Novel Tool for the Prevention of Human Gut Diseases

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