Antioxidants
Mostrando 1-12 de 824 artigos, teses e dissertações.
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1. Efficacy of sunscreen with photolyase or regular sunscreen associated with topical antioxidants in treating advanced photodamage and cutaneous field cancerization: a randomized clinical trial
Abstract Background Several treatments are available for skin with advanced photodamage, which is characterized by the presence of actinic keratoses (AK). Objectives Evaluate the efficacy of using sunscreen with photolyase compared to regular sunscreen, as well as to compare the combination of a topical formulation of antioxidants versus placebo in the tre
Anais Brasileiros de Dermatologia. Publicado em: 2022
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2. Mitigación de la formación de acrilamida en papas fritas tipo chips mediante la adición de antioxidantes fenólicos de Inca muña (Clinopodium bolivianum)
The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentr
Química Nova. Publicado em: 2022
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3. Additive Manufacturing towards the Fabrication of Greener Electrochemical Sensors for Antioxidants
Additive manufacturing is an emerging tool that has contributed to the sustainable fabrication of devices in several areas based on the concept of “zero waste”. Considering extrusion-based manufacturing (or 3D printing), polylactic acid (PLA) has been highlighted due to its biodegradability, obtention from renewable sources, and compatibility for 3D prin
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Neonatal diseases and oxidative stress in premature infants: an integrative review
Abstract Objective To describe the relationship of oxidative stress and antioxidant biomarkers in cord blood of premature newborns and the prognosis of diseases in the neonatal period. Sources This study consists of an integrative review. Searches were conducted in electronic databases Scopus, PubMed, Web of Science, and Medline/Lilacs through the Virtual
Jornal de Pediatria. Publicado em: 2022
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5. SALICILATOS COMO INIBIDORES DO PROCESSO OXIDATIVO MEDIADO POR COBRE E FERRO NO BIODIESEL B100
Biodiesel is a renewable fuel produced from vegetable oils and animal fats transesterification. However, due to its chemical characteristics, it is susceptible to oxidation causing losses to its manufacturers and users. In this work a series of salicylates were synthesized and employed as secondary antioxidants in biodiesel B100. The accelerated oxidation te
Química Nova. Publicado em: 2022
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6. Preparation of Silicon Oxycarbide (SiCO) Ceramics from Different Polymer Architectures and Assessment on the Performance as Electrodic Materials for Voltammetric Sensing of Antioxidant Phenolic Compounds
Silicon oxycarbide (SiCO) ceramics obtained from polymer pyrolysis and with varied carbon contents were prepared and evaluated as new electrodic materials for sensing of tert butylhydroquinone (TBHQ) and butylated hydroxyanisole (BHA) antioxidants. Three polymers were synthesized varying molecular architecture and aromatic carbon groups, followed by pyrolysi
Journal of the Brazilian Chemical Society. Publicado em: 2022
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7. Healthy chocolate enriched with probiotics: a review
Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during p
Food Sci. Technol. Publicado em: 2021-09
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8. Biodiesel: An Overview II
The crescent number of scientific articles published per year shows that research on biodiesel continues to play an important role to support the growing demand for this biofuel. The second edition of Biodiesel: An Overview presents the worldwide research in the last 15 years. Microalgae biomass is the most studied raw material alternative in this period and
J. Braz. Chem. Soc.. Publicado em: 2021-07
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9. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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10. Base-temperature, plastochron and chia (Salvia hispanica L. - Lamiaceae) yield for different sowing times
ABSTRACT Chia is a plant whose seeds are used in cooking and is a natural source of omega-3 fatty acids, fiber and protein, as well as other important nutritional components such as antioxidants. The objective of this work was to estimate the base temperature, plastochron and chia seed yield for different sowing times in Cruz Alta, Rio Grande do Sul, Brazil.
Rev. Ceres. Publicado em: 2021-04
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11. MACROALGAE Fucus vesiculosus OIL: BIODIESEL PRODUCTION USING ALKALINE TRANSESTERIFICATION
This work studied the obtaining of methyl biodiesel and ethyl biodiesel using alkaline transesterification from macroalgae Fucus vesiculosos oil (FVO). FVO has 86.59% of its composition in unsaturated fatty acids, with a greater quantity of linoleic acid and oleic acid, a chemical composition near the soybean oil, the most used raw material for the productio
Quím. Nova. Publicado em: 2021-04
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12. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03