The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform

Andrés Moure - One of the best experts on this subject based on the ideXlab platform.

  • Natural Antioxidants from residual sources
    Food Chemistry, 2001
    Co-Authors: Andrés Moure, J. Manuel Domínguez, Maria Jose Nunez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Daniel Franco, J. Carlos Parajó
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addition, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified. © 2001 Elsevier Science Ltd.

  • Natural Antioxidants from residual source.
    Food chemistry, 2001
    Co-Authors: Andrés Moure, D. France., J M Dominguez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Elias Tawil Al
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addi-tion, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors a€ecting their antioxidant activity and stability, and, in some cases, the reported major active com-pounds identi®ed. #

Elias Tawil Al - One of the best experts on this subject based on the ideXlab platform.

  • Natural Antioxidants from residual source.
    Food chemistry, 2001
    Co-Authors: Andrés Moure, D. France., J M Dominguez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Elias Tawil Al
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addi-tion, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors a€ecting their antioxidant activity and stability, and, in some cases, the reported major active com-pounds identi®ed. #

J. Carlos Parajó - One of the best experts on this subject based on the ideXlab platform.

  • Natural Antioxidants from residual sources
    Food Chemistry, 2001
    Co-Authors: Andrés Moure, J. Manuel Domínguez, Maria Jose Nunez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Daniel Franco, J. Carlos Parajó
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addition, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified. © 2001 Elsevier Science Ltd.

Herminia Domínguez - One of the best experts on this subject based on the ideXlab platform.

  • Natural Antioxidants from residual sources
    Food Chemistry, 2001
    Co-Authors: Andrés Moure, J. Manuel Domínguez, Maria Jose Nunez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Daniel Franco, J. Carlos Parajó
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addition, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified. © 2001 Elsevier Science Ltd.

  • Natural Antioxidants from residual source.
    Food chemistry, 2001
    Co-Authors: Andrés Moure, D. France., J M Dominguez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Elias Tawil Al
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addi-tion, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors a€ecting their antioxidant activity and stability, and, in some cases, the reported major active com-pounds identi®ed. #

Jose M De La Cruz - One of the best experts on this subject based on the ideXlab platform.

  • Natural Antioxidants from residual sources
    Food Chemistry, 2001
    Co-Authors: Andrés Moure, J. Manuel Domínguez, Maria Jose Nunez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Daniel Franco, J. Carlos Parajó
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addition, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified. © 2001 Elsevier Science Ltd.

  • Natural Antioxidants from residual source.
    Food chemistry, 2001
    Co-Authors: Andrés Moure, D. France., J M Dominguez, Jorge Sineiro, Herminia Domínguez, Jose M De La Cruz, Elias Tawil Al
    Abstract:

    The growing interest in the substitution of synthetic Food Antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new Antioxidants. Oxidation reactions are not an exclusive concern for the Food industry, and Antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addi-tion, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic Antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural Antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors a€ecting their antioxidant activity and stability, and, in some cases, the reported major active com-pounds identi®ed. #