Antioxidant activity in cooked and simulated digested eggs
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science (AFNS)
2. 4-10 Ag/For Centre
3. University of Alberta
4. Edmonton, Canada
Abstract
Egg is a source of antioxidants; cooking reduces whereas digestion enhances the antioxidant activity.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00204K
Reference68 articles.
1. Free radicals and antioxidants in normal physiological functions and human disease
2. Free radicals, oxidative stress, and antioxidants in human health and disease
3. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case
4. Free radicals, antioxidants, and nutrition
Cited by 39 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Targeting Nrf2 by bioactive peptides alleviate inflammation: expanding the role of gut microbiota and metabolites;Critical Reviews in Food Science and Nutrition;2024-06-17
2. Vitamin D3 Bioaccessibility from Supplements and Foods—Gastric pH Effect Using a Static In Vitro Gastrointestinal Model;Molecules;2024-03-05
3. Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs;Food Bioscience;2024-02
4. The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition;Scientifica;2023-10-18
5. Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life;Meat and Muscle Biology;2023-09-20
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3