What is the work of antioxidant in Hindi?
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31 Dec 2004 | As for its antioxidant power, it can be concluded that the antioxidant powers of both extracts are good, when it is compared to the antioxidant powers of the commonly used BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), because it is vegetable extracts, whose antioxidant power is, in general, weaker than the artificial antioxidants. |
21 Citations | This is the first ever report of antioxidant studies in B. noctiflora L. f. |
48 Citations | from various antioxidant assays showed that the EA fraction possessed strong antioxidant activity. |
339 Citations | The antioxidant activity of ME was found to be comparable to the synthetic antioxidant, butylated hydroxytoluene (BHT). |
Moreover, they have shown significant antioxidant capacity on the basis of an antioxidant assay. | |
Hence, further work should be done on the isolation and identification of other antioxidant components of Samadera indica. | |
57 Citations | This work showed that the antioxidant extracts could be used as cheap source of natural compounds, with potential applications in the food and pharmaceutical industries. |
Studies of antioxidant therapy may need to take account of the antioxidant effect of i. v. | |
This work provides a scientific support for the high antioxidant activity of this plant and thus it may find potential applications in the treatment of the diseases caused by free radical. | |
15 Citations | Results of in vitro antioxidant study suggest that extracts from leaf and flower have strong antioxidant potential. |
63 Citations | Furthermore, results of the antioxidant activities by both methods indicated that the extracts have good antioxidant activities. |
33 Citations | The results showed that Malabaricone C is an efficient antioxidant agent which exhibits a stronger antioxidant activity than the commonly used synthetic antioxidants in all studied methods. |
Related Questions
What are antioxidants?5 answersAntioxidants are substances that protect cells from oxidative damage caused by free radicals and chain reactions. They can be found in antioxidant-rich foods, supplements, and herbs. Antioxidants are used as food additives to prevent food spoilage, particularly in frozen or refrigerated food. They are also used in industrial goods, such as fuels and lubricants, as stabilizers. Antioxidants inhibit the oxidation of unsaturated components in fats and oils, thereby enhancing shelf life and preserving the quality of lipid-containing foods. Some common antioxidants include vitamins E and C, beta carotene, lutein, and lycopene. Antioxidants play a significant role in preventing diseases and chronic illnesses associated with free radicals, such as cancer, Alzheimer's disease, and arthritis. The use of antioxidants in food is regulated for safety and toxicology aspects.
How do antioxidants work?4 answersAntioxidants work by neutralizing and reducing the negative impact of oxidants in the body. They achieve this by donating an electron to oxidant compounds, inhibiting their activity. Antioxidants can be classified into two categories: antioxidant enzymes and non-enzyme antioxidants. Antioxidant enzymes include superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). Non-enzyme antioxidants are found in many vegetables and fruits and include compounds such as reduced glutathione (GSH), vitamin C, vitamin E, β-carotene, flavonoids, isoflavones, flavones, anthocyanins, catechins, isocatechins, and lipoic acid. The effectiveness of antioxidants depends on their redox status, and in some cases, they can have pro-oxidant effects. The use of metal-based antioxidants and nanomaterial encapsulation has been explored to enhance antioxidant activities.
What does antioxidants do?3 answersAntioxidants are substances that protect cells from oxidative damage caused by free radicals. They have anti-aging, anti-inflammatory, and disease-preventing properties. Antioxidants can be found in various sources such as food, plants, and dietary ingredients. They work by preventing the oxidation of molecules and scavenging free radicals, thus reducing cellular damage. Antioxidants play a crucial role in maintaining cellular health and viability by protecting cellular components like DNA, proteins, and lipids. They are used as food additives to prevent food spoilage and as stabilizers in industrial goods. In the field of oral health, antioxidants have shown promise in treating oral lesions and diseases. Additionally, antioxidant supplementation has been found to improve oocyte maturation, cell division, and embryo quality in bovine. Non-enzymatic antioxidants have been found to be more effective in supporting embryonic development in vitro.
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