Search results for “Antioxidant Properties”

About 4 results in articles

Open Access Pub publishes peer-reviewed, free-to-read open-access articles. Showing articles matching Antioxidant Properties — open any to read the full text, or download the PDF or XML.

Antioxidant Properties of Red and Yellow Varieties of Cashew Apple, Nut and Husk (AnacardiumOccidentaleL.) Harvested in Mexico

Jun 2019 DOI 10.14302/issn.2471-2140.jaa-19-2747
M. S. López-CortezCorresponding author

Numerous studies have reported the health benefits of consuming fruits and vegetables that contain antioxidant properties. Within the group of fruits considered exotic, some are accessible and only consumed in their place of origin, such as soursop, noni, kiwi, pitahaya, and others. Anacardiumoccide…

Identification of Antioxidant Activity of Medicinal Plant Extracts Through a Modified and Rapid ABTS Colorimetric Assay

Nov 2026 DOI 10.14302/issn.2471-2140.jaa-26-6462
Anthony L. NewsomeCorresponding author

The consumption of antioxidant rich plants is a common human activity. Therefore, easily used, time efficient and effective antioxidant assays of plants consumed by humans are of increasing importance. The ABTS [2,2’-azinobis-(3-ethtlbenzothiazoline-6-sulfonic acid)] cation radical is commonly used…

Ozone/Oxygen Molecules Exert Mild Oxidative Stress on Testis Mitochondria Isolated from the Rat Testicular Ischemia/Reperfusion Injury

Jun 2022 DOI 10.14302/issn.2471-2140.jaa-21-3911
Morteza IzadiCorresponding author

Testicular ischemia-reperfusion injury is an urgent situation which needs a timely and precise diagnosis for prevention of testis damages. Here in we investigated ozone/oxygen therapy in Testicular Ischemia/Reperfusion Injury. For this purpose, animals (rats) were divided to four groups; control, to…

Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing.

Dec 2015 DOI 10.14302/issn.2471-2140.jaa-15-797
Claire KeversCorresponding author

Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at unders…

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