Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes

Biogas production from food-processing industrial wastes by anaerobic digestion Biogas production from food-processing industrial wastes by anaerobic digestion

Membrane processing: Natural antioxidants from winemaking by-products

W inemaking by-products are a low-cost and rich source of valuable phenolic compounds with widely recognised health benefits. Membrane separation processes are ideal for recovering these compounds, ensuring high quality of the extracts produced. As a result of the gentle nature of membrane processing, the final products can justify the label ‘natural’, which is essential for most food and cosme...

Oxidative stress and tardive dyskinesia: role of natural antioxidants

Schizophrenia is a devastating psychiatric disorder that affects 1% of population worldwide. Neuroleptics are the major class of drugs used in the treatment of schizophrenia. Neuroleptics are associated with wide variety of extrapyramidal side effects such as akathesia, dystonia, neuroleptic malignant syndrome, Parkinsonism and tardive dyskinesia. tardive dyskinesia is a complex hyperkinetic sy...

Oxidative stress and tardive dyskinesia: role of natural antioxidants

Schizophrenia is a devastating psychiatric disorder that affects 1% of population worldwide. Neuroleptics are the major class of drugs used in the treatment of schizophrenia. Neuroleptics are associated with wide variety of extrapyramidal side effects such as akathesia, dystonia, neuroleptic malignant syndrome, Parkinsonism and tardive dyskinesia. tardive dyskinesia is a complex hyperkinetic sy...

Improvement of the Oxidative Stability of Sesame Oil Using Spirulina as a Natural Antioxidant

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by th...