Antioxidant Measurement and Applications

1. Antioxidant Measurement and Applications: An Overview 2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question? 3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention. 4. Measurement of Antioxidant Activity in Food and Biological Systems 5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications 6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements 7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems 8. Lipid Oxidation, Antioxidants and Spin Trapping 9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds 10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation 11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts 12. Antioxidants and Antioxidant Activities of Vegetables 13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products 14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis) 15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols 16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications 17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype 18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils 19. Antioxidants from Edible Seaweeds 20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols 21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant 22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties 23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits 24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK 1/2 in Rat Liver Epithelial Cells 25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants 26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products 27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef