Antioxidants
Mostrando 25-36 de 824 artigos, teses e dissertações.
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25. In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes
Abstract In this study crude extracts of Turbinaria decurrens, Padina pavonica, Sargassum muticum and Sargassum acinarium (Phaeophyta); Ulva lactuca (Chlorophyta) and Pterocladia capillacea (Rhodophyta) seaweeds were tested to evaluate their antioxidant properties and antidiabetic potential on α-amylase and α-glucosidase starch hydrolyzing enzymes. The res
Food Sci. Technol. Publicado em: 20/12/2019
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26. A review on medicinal plants used for treating ototoxicity and acoustic trauma induced hearing loss
Hearing loss induced by chemotherapy and acoustic trauma is mainly associated with two factors, free radical formation and apoptosis pathway activation. Despite numerous efforts on reducing the effects of these factors, no definite strategy is still determined to interfere with and control these processes. In recent studies, various protective agents, includ
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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27. EFEITOS DA SUPLEMENTAÇÃO CRÔNICA DE AÇAÍ SOBRE DANOS MUSCULARES EM CORREDORES DE RUA
RESUMO O exercício físico aeróbio eleva o volume de oxigênio consumido e, consequentemente, de espécies reativas de oxigênio. O acúmulo destas culmina em estresse oxidativo, e a susceptibilidade a danos musculares. O açaí contém elevadas concentrações de antioxidantes, responsáveis por reduzir o estresse oxidativo. Esse estudo objetivou avaliar
J. Phys. Educ.. Publicado em: 20/12/2019
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28. Reproductive physiology of the heat-stressed dairy cow: implications for fertility and assisted reproduction
Abstract Heat stress causes a large decline in pregnancy success per insemination during warm times of the year. Improvements in fertility are possible by exploiting knowledge about how heat stress affects the reproductive process. The oocyte can be damaged by heat stress at the earliest stages of folliculogenesis and remains sensitive to heat stress in the
Anim. Reprod.. Publicado em: 28/11/2019
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29. Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens
Abstract A Box-Behnken design was employed to optimize ultrasound-assisted enzymatic extraction of polysaccharides from perilla leaves. Four independent variables, namely, liquid-to-solid ratio, enzymatic time, enzymatic temperature, and ultrasonic power were investigated. Under the optimal liquid-to-solid ratio of 41:1, enzymatic time of 40 min, enzymatic t
Food Sci. Technol. Publicado em: 25/11/2019
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30. Phenotypic Characterization and Synthesis of Extracellular Catecholase from a Newly Isolated Bacterium Pseudomonas sp. BSC-6
Abstract Catecholase (EC 1.10.3.1), an oxidoreductase enzyme is a key member of polyphenol oxidase family which catalyze the degradation of catechol. This enzyme possesses vast applications in diverse areas and is found in bacteria, fungi, mushrooms, higher plants, arthropods, amphibians and mammals. Catechol, a phenolic compound, is used as a starting mate
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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31. Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration
ABSTRACT In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four diet
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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32. Effect of Dietary Curcumin on the Antioxidant Status of Laying Hens under High-Temperature Conditions
ABSTRACT Heat stress induces oxidative stress, and reduces body antioxidant metabolite levels, which can affect poultry production performance. Dietary antioxidants protect birds against the adverse effects of heat stress. The effects of increasing concentrations of dietary curcumin on the antioxidant parameters of layers maintained under high-temperature co
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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33. Effects of curcumin on cardiovascular risk factors in obese and overweight adolescent girls: a randomized clinical trial
ABSTRACT BACKGROUND: Obese adolescents are at higher risk of development of cardiovascular risk factors and obesity in later life. Dietary intake of antioxidants, particularly curcumin, as an active ingredient of turmeric extract, may have noticeable effects on obesity and its important complications such as cardiovascular risk factors. Therefore, the aim
Sao Paulo Med. J.. Publicado em: 04/11/2019
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34. Heavy Metals and 2,4-Dinitrophenol Impact on Some Physiological and Biochemical Parameters in Capsicum Species
Abstract The accumulation of heavy metals and of pesticides in the soil have a negative impact on Capsicum chinense var. Aji Mochero and Capsicum baccatum var. pendulum Bishop's Crown species, the present work highlighting the exerted influence on the superoxid-dismutase activity, catalase and peroxidase - as enzymes implied in the removal of H2O2, of O2- ra
Braz. arch. biol. technol.. Publicado em: 24/10/2019
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35. EFFECT OF ANTIOXIDANT SUPPLEMENTATION IN DIETS OF ROOSTERS DURING THE POST-PEAK PHASE ON REPRODUCTION AND PRODUCTION CHARACTERISTICS OF OFFSPRING
Resumo O objetivo foi avaliar o efeito da suplementação de antioxidantes em dietas para reprodutores machos de frangos de corte na fase pós-pico sobre características reprodutivas e muscular da progênie. O experimento foi conduzido no matrizeiro de uma agroindústria local. Os tratamentos consistiram em uma dieta controle e uma dieta suplementada com bl
Ciênc. anim. bras.. Publicado em: 24/10/2019
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36. QUÍMICA DO LÚPULO
Hops in the brewing process are important for the chemical and sensorial quality of beer. Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural antioxidants (due to the presence of polyphenols) and flavor (due to the presence of volatiles and essential oils). In this paper, we present, for the first time in Portuguese, a
Quím. Nova. Publicado em: 21/10/2019