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There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1453527 - https://www.fao.org/fsnforum/fr/user/27541
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1453527 - https://www.fao.org/fsnforum/es/user/27541
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1453527 - https://www.fao.org/fsnforum/index.php/es/user/27541
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1443601.8 - https://www.fao.org/fsnforum/zh-hans/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1443601.8 - https://www.fao.org/fsnforum/index.php/zh-hans/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1433811.1 - https://www.fao.org/fsnforum/zh-hans/user/27541
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1433811.1 - https://www.fao.org/fsnforum/index.php/zh-hans/user/27541
Data Source: un
As shown in figure 1 the majority of the components compiled are for phytochemicals (including antioxidant capacity) (29%) followed by macronutrients (28%), minerals (18%), vitamins and pro- vitamins (14%), fatty acids (4%), amino acids (3%), heavy metals (1%) and other (2%). (...) As shown in figure 2, carotenoids (not vitamin A active) (48%) account for the highest contribution to the group phytochemicals, followed by organic acids (25%), antioxidant capacity (17%) and flavonoids (10%). • Carotenoids include: Total cartenoids, lutein, zeaxanthin, violaxanthin, antheraxanthin, lycopene, cryptoxanthin, neoxanthin, and neurosporene • Organic acids include: Phenolic acids total, caffeic acid, chlorogenic acid, vanillic acid, malic acid, p-coumaric acid, gallic acid, citric acid, cinnamic acid, salicylic acid, fumaric acid, ellagic acid, ferulic acid, phytic acid, syringic acid, galacturonic acid, tartaric acid and sinapic acid • Flavonoids include: Flavonoids total, flavonols total, anthocyanidin total, catechin, epicatechin, quercetin, kaempferol, naringenin, anthocyanins total, procyanidins total, cyanidin-3-rhamnoside, cyanidin-3- rhamnoside, quercetin-3-rhamnoside and isorhamnetin • Antioxidant capacities include: DPPH, ABTS and ORAC For many phytochemicals standardized methods for analysis, units and data expression are lacking, which results in a challenge for data compilation and use. (...) A working group between INFOODS and EuroFIR was formed that will establish a set of harmonized component identifiers and it is hoped that in future more of these new components of high interest can be reflected in food composition tables/databases. 48% 25% 17% 10% 0 10 20 30 40 50 60 Carotenoids (not vitamin A active) Organic acids Antioxidant capacity Flavonoids 1% 2% 3% 4% 14% 18% 28% 29% 0 5 10 15 20 25 30 35 Heavy metals Other Amino acids Fatty acids Vitamins and pro-Vitamins Minerals Macronutrients Phytochemicals and Antioxidant capacity Figure 1: Overview of component groups reflected in the FAO/INFOODS Food Composition Database for Biodiversity Figure 2: Proportion of components counting for phytochemicals (including antioxidant capacity) .
Language:English
Score: 1416319.4 - https://www.fao.org/fileadmin/...high_interest_reflected_in.pdf
Data Source: un
Comment view | المنتدى العالمي المعني بالأمن الغذائي والتغذية تجاوز إلى المحتوى الرئيسي FAO Header menu إطبع إرسال عن المنظمة في ميدان العمل البلدان الموضوعات المطبوعات المطبوعات الإحصائيات الشراكات English Español Français العربية 中文 Русский المنتدى العالمي المعني بالأمن الغذائي والتغذية المنتدى العالمي المعني بالأمن الغذائي والتغذية Main navigation Homepage معلومات أساسية الأنشطة الموارد أخبار أعضاء المنتدى الشركاء Re: Harnessing the benefits of ecosystem services for effective ecological intensification in agriculture السيد Subhash Mehta Devarao Shivaram Trust الهند 04.01.2016 A peer-reviewed study published last year in the British Journal of Nutrition, a leading international journal of nutritional science, showed that organic crops and crop-based foods are between 18 to 69 percent higher in a number of key antioxidants such as polyphenolics than conventionally-grown crops. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers. The research team concluded that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one and two extra portions of fruit and vegetables a day, full report at: http://www.globalresearch.ca/poisoned-food-poisoned-agriculture-getting-... dmill/5485076 I have provided the required evidence to support Jomo's presentation, contributed earlier.
Language:English
Score: 1384654.3 - https://www.fao.org/fsnforum/ar/comment/6742
Data Source: un
Subhash Mehta Devarao Shivaram Trust India 04.01.2016 A peer-reviewed study published last year in the British Journal of Nutrition, a leading international journal of nutritional science, showed that organic crops and crop-based foods are between 18 to 69 percent higher in a number of key antioxidants such as polyphenolics than conventionally-grown crops. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers. The research team concluded that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one and two extra portions of fruit and vegetables a day, full report at: http://www.globalresearch.ca/poisoned-food-poisoned-agriculture-getting-... dmill/5485076 I have provided the required evidence to support Jomo's presentation, contributed earlier.
Language:English
Score: 1384654.3 - https://www.fao.org/fsnforum/comment/6742
Data Source: un