Сыромоноедение | Metabolites Archives - Page 9 of 13

Acute Activation of Oxidative Pentose Phosphate Pathway as First-Line Response to Oxidative Stress in Human Skin Cells

Highlights •Oxidants induce rerouting of glucose flux into oxidative PPP within seconds •Initial rerouting is independent of GADPH or PKM2 inhibition •Multiple cycling of carbon...

Cellular Redox: A Modulator of Intestinal Epithelial Cell Proliferation

The current review will focus on the concepts salient to understanding control of cellular redox homeostasis, the relationship between cellular redox and cell proliferation, and...

ROS removal by the ascorbate-glutathione-NADPH system

The Collins English dictionary defines the word “hub” as either the central part of a wheel or a focal point. Within this concept, a redox...

Alcohol, free radicals and antioxidants.

Antioxidants in alcoholic beverages, especially polyphenolic compounds in red wine, have been proposed as an important contributory factor to the protective effect of regular alcohol...

Astaxanthin

Antioxidants are molecules that work against the oxidation of the cells. They are stable enough to offer electrons to free radicals and thus help neutralize...

What is vitamin E’s role inside the body?

Vitamin E is lipid-soluble, meaning that it dissolves in fats. It has to be ingested with minimal amounts of dietary fat to be properly absorbed...

Acidity vs. Alkalinity

You can read about this subject (and I definitely have) all over the Internet, but sometimes it’s not explained well. I have to give kudos...

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

Comparative effects of traditional processing methods such as germination, roasting and germination followed by roasting on nutritional composition and reduction of antinutritional factors in red...

Raw Honey Garlic Lemon Shots: A Simple Recipe To Supercharge Your Immune System

One criticism often received by recipes involving cooked onions, garlic and other alliums is that the heating process destroys much of the allicin that leads...

Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

The effects of temperature (50–200 °C) and contact time (5–30 min) on the pressurized hot water extraction of deodorized thyme were explored for antioxidant activity,...