Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Highlights•Plant extracts are interesting food ingredients to improve meat and meat
products.•Guarana seed, pitanga leaf and black pepper are important sources of …

In the food industry, antioxidants are natural and synthetic compounds added to neutralize
free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and …

In recent years, there has been a growing interest in natural antioxidants as replacements of
synthetic compounds because of increased safety concerns and worldwide trend toward the …

Antioxidants are compounds that inhibit the oxidation of other molecules and protect the
body from the effects of free radicals, produced either by normal cell metabolism or as an …

In the recent years, considerable research has been carried out evaluating natural
substances as antioxidative additives in food products, leading to novel combinations of …

Nature has always been, and still is, a source of foods and ingredients that are beneficial to
human health. Nowadays, plant extracts are increasingly becoming important additives in …

Many plant materials, such as fruits and vegetables as well as herbs and spices, represent
valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial …

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

Thirteen species of wild edible plants belonging to 11 botanical families consumed in the
traditional Mediterranean diet were evaluated. Sanguisorba minor, Quercus ballota and …