Naše oblíbené nápoje a jejich antioxidační kapacita

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F04%3A00002040" target="_blank" >RIV/61989592:15310/04:00002040 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Our favorite drinks and their antioxidant capacity

Popis výsledku v původním jazyce

The protective effect against oxidative stress of the dietary intake of low molecular weight antioxidant compounds has been widely recognized. Foods that have potential or definite antioxidant capacities are mainly vegetables and fruits, as well as beverages like red wine, tea and beer. A positive correlation between moderate consumption of red wine and beneficial effects on various pathological conditions is widely accepted. They report several methods for the determination of the total antioxidant capacity (TAC), all of them based on a system to produce free radicals, coupled to the measurement of the sample's capacity to inhibit this production. A widely used method is TAC determination by measurement of the length of inhibition time of luminol radicals dependent chemiluminescence, assuming that it is directly proportional to the total antioxidant potential. This potential is quantified by comparison with a reference substance (Trolox) calibration curve. We have tested wines, beers,

Název v anglickém jazyce

Our favorite drinks and their antioxidant capacity

Popis výsledku anglicky

The protective effect against oxidative stress of the dietary intake of low molecular weight antioxidant compounds has been widely recognized. Foods that have potential or definite antioxidant capacities are mainly vegetables and fruits, as well as beverages like red wine, tea and beer. A positive correlation between moderate consumption of red wine and beneficial effects on various pathological conditions is widely accepted. They report several methods for the determination of the total antioxidant capacity (TAC), all of them based on a system to produce free radicals, coupled to the measurement of the sample's capacity to inhibit this production. A widely used method is TAC determination by measurement of the length of inhibition time of luminol radicals dependent chemiluminescence, assuming that it is directly proportional to the total antioxidant potential. This potential is quantified by comparison with a reference substance (Trolox) calibration curve. We have tested wines, beers,

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Palackianae Olomucensis, Facultas Rerum Naturalium, Chemica

ISSN

0232-0061

e-ISSN

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Svazek periodika

43

Číslo periodika v rámci svazku

Suppl.

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

275

Strana od-do

159-160

Kód UT WoS článku

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EID výsledku v databázi Scopus

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