SYNOPSIS: *INTRODUCTION *FOOD SOURCES *ORAC IN FOODS *VITAMINS *CAROTENOID TERPENOIDS *FLAVONOIDS *PHENOLIC ACIDS AND THEIR ESTER *OTHER NONFLAVONOID PHENOLICS *POTENTIAL ORGANIC ANTIOXIDANT *ANTIOXIDANT IN FRUITS *CONCLUSION ANTI-OXIDANT INTRODUCTION: *An antioxidant is a molecule that inhibits the oxidation of other molecules. * Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce
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| Home >> Ask a question >> Health Advice | | Home tips to decrease tummy------------------------------------------------- How to reduce tummy? (13 Mar 2008) | | | | How to decrease tummy fat in the right way? In today’s world of fit‚ slim and trim bodies‚ everybody wants to have a good figure. Unfortunately‚ it is not very easy to lose weight‚ especially‚ to decrease tummy weight. People usually try to reduce the fat that has accumulated in the tummy area‚ by
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Brand analysis/ IMC Analysis on Lipton Ice Tea‚ Oishi Green Tea‚ Fuji Green Tea. Brand analysis consist of 4P ’s In 2005‚ the tea industry reached the $1.7 billion category and it is expected to continue growing indefinitely (Mintel 2005). Market analysts believe the tea industry will continue to boom and is not expected to reach saturation level in the near future. The favorable movement in the tea industry can be attributed to two major factors: A consumers need for convenience and time-saving
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Foods That Help Prevent Prostate Cancer By: Robert Blanks Vachieri Department of Pharmaceutical Sciences‚ Biomanufacturing Research Institute and Technology Enterprise (BRITE)‚ College of Arts and Science‚ North Carolina Central University‚ Durham‚ NC 27707‚ USA Running Title: Foods That Help Prevent Prostate Cancer Corresponding Author: Robert Blanks Vachieri Department of Pharmaceutical Sciences Biomanufacturing Research Institute and Technology Enterprise (BRITE)‚ College of
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ORGANIC CHEMISTRY IN FERMENTED FOOD: KIMCHI TASK : INDIVIDUAL ASSIGNMENT NAME : ASRIE REZDHUAN PAUZI STUDENT ID : 1000216 COURSE CODE : FEG 2113 PROGRAMME : FOUNDATION IN ENGINEERING LECTURER : MS ANIS SURIANI IBRAHIM TABLE OF CONTENTS 1.0 Executive Summary 2.0 Objectives and Problem Identification 2.1 Kimchi fermentation 2.2 Changes during kimchi fermentation 2.3 Does the Lactic Acid Bacteria (LAB) is good? 2.4 Effects of kimchi on healthy 3.0 Statement
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I. Introduction Wines have been one of the favorite beverages in the world. Many Europeans nowadays prefer wine to water as a daily beverage like their ancestors many centuries ago‚ despite of its bad effects in the health when consumed excessively. Different varieties of the grapes and strains of yeast produce different type of wine. Wines are alcoholic beverage that is usually made from grapes and other fermented juice like apples and berries. The fermentation takes place in the district origin
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The mango is a fleshy stone fruit belonging to the genus Mangifera‚ consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia‚ from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. While other Mangifera species (e.g. horse mango‚ M. foetida) are also grown on a more localized basis‚ Mangifera indica – the ’common mango’ or ’Indian mango’ – is the only mango tree commonly cultivated
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Antioxidant Cancer Prevention Few Americans are educated on antioxidants‚ and how antioxidants can help in our daily diet. Antioxidants are micro-nutrients that protect tissues in the body. They do this by blocking harmful chemical reactions caused by oxidation‚ which is the destructive effect of oxygen on the molecular components of our cells. Just as oxygen can cause metals to rust and corrode‚ it can pull electrons from organic molecules making them defective and capable of producing cellular
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jfpe_523 1199..1219 EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE METHODOLOGY FOLLOWED BY ULTRAFILTRATION MOHAMED NEIFAR1‚5‚ RAOUDHA ELLOUZE-GHORBEL1‚ AMEL KAMOUN2‚ SEMIA BAKLOUTI3‚ ABIR MOKNI1‚ ATEF JAOUANI4 and SEMIA ELLOUZE-CHAABOUNI1 1 Unité enzymes et bioconversion 2 Laboratoire de chimie industrielle II 3 Unité de Recherche de Chimie Industrielle et Matériaux Ecole Nationale d’Ingénieurs de Sfax Route de Soukra‚ 3038 Sfax‚ Tunisia
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Available online at www.scholarsresearchlibrary.com Scholars Research Library J. Nat. Prod. Plant Resour.‚ 2011‚ 1 (1): 24-32 (http://scholarsresearchlibrary.com/archive.html) Herbal Plants: Used as a cosmetics Shweta K. Gediya*‚ Rajan B. Mistry‚ Urvashi K. Patel‚ M. Blessy and Hitesh N. Jain Sigma Institute of Pharmacy‚ Baroda‚ Gujarat‚ India _____________________________________________________________________________ ABSTRACT The concept of beauty and cosmetics is as ancient as mankind
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