"Prooxidants and antioxidants in food of plant origin"@en . . "0"^^ . . "It is generally known that the health of population can be influenced by composition of human nutrition. Prooxidants (e.g. reactive oxygen species, reactive nitrogen species, radicals) and natural antioxidants (e.g. polyphenols, vitamin C) belong to those components that have negative and positive effect, respectively. Prooxidants are associated with many age-realated degenerative diseases while antioxidants neutralize their negative effects. Evaluation of content of both components in food has a rising importance. The aim of the project is as follows:selection of suitable method(s) for the evaluation of\u00A0prooxidant\u00A0and antioxidant capacity of raw material and\u00A0foodstuffs\u00A0of plant origin (vegetable, fruit)study of contribution of individual chemical components and groups of substances on the total pro-oxidant and antioxidant capacitystudy of impact of technological procedures on prooxidant and antioxidant properties of food of plant origin"@en . " antioxidant" . "free radicals; antioxidant; food; vegetables; fruits"@en . "2006-01-01+01:00"^^ . . "free radicals" . " vegetables" . "GA525/06/0268" . . . " food" . . . . "8"^^ . "2008-04-25+02:00"^^ . . . "8"^^ . "http://www.isvav.cz/projectDetail.do?rowId=GA525/06/0268"^^ . . "The aim of the project was to develop and compare of set of analytical methods, which were found to be suitable for evaluation of antioxidant and prooxidant capacity of food of plant origin and for evaluation of impact of technological process on antioxi"@en . "2008-12-31+01:00"^^ . . "Prooxidanty a antioxdianty v potravin\u00E1ch rostlinn\u00E9ho p\u016Fvodu" . "0"^^ . . "C\u00EDlem projektu bylo vypracov\u00E1n\u00ED a porovn\u00E1n\u00ED metod pro stanoven\u00ED antioxida\u010Dn\u00ED a prooxida\u010Dn\u00ED kapacity potravin rostlinn\u00E9ho p\u016Fvodu a zhodnocen\u00ED vlivu technologick\u00FDch postup\u016F na antioxida\u010Dn\u00ED vlastnosti produkt\u016F. Celkem byly aplikov\u00E1ny \u010Dty\u0159i metody pro zji\u0161t\u011B"@cs . . "Je v\u0161eobecn\u011B zn\u00E1mo, \u017Ee zdrav\u00ED populace je siln\u011B ovlivn\u011Bno lidskou v\u00FD\u017Eivou. Ke slo\u017Ek\u00E1m\u00A0potravin, kter\u00E9 maj\u00ED negativn\u00ED vliv na zdrav\u00ED konzumenta pat\u0159\u00ED tzv. prooxidanty (nap\u0159. reaktivn\u00ED kysl\u00EDkov\u00E9 slou\u010Deniny, reaktivn\u00ED dus\u00EDkat\u00E9 l\u00E1tky, radik\u00E1ly), kter\u00E9 souvis\u00ED s procesem st\u00E1rnut\u00ED organismu.\u00A0Na druh\u00E9 stran\u011B ke slo\u017Ek\u00E1m s pozitivn\u00EDm efektem (zpomalov\u00E1n\u00ED procesu st\u00E1rnut\u00ED) \u0159ad\u00EDme p\u0159irozen\u00E9 antioxidanty (nap\u0159. polyfenoly, vitamin C). Zji\u0161t\u011Bn\u00ED obsahu t\u011Bchto l\u00E1tek v potravin\u00E1ch m\u00E1 tedy velk\u00FD v\u00FDznam. C\u00EDle tohoto projektu jsou n\u00E1sleduj\u00EDc\u00ED:\u00A0 v\u00FDb\u011Br vhodn\u00E9 metody pro ur\u010Den\u00ED obsahu prooxdiant\u016F a antioxidant\u016F v potravin\u00E1ch rostlinn\u00E9ho p\u016Fvodu (zelenina, ovoce)studium p\u0159\u00EDsp\u011Bvku jednotliv\u00FDch chemick\u00FDch slou\u010Denin \u010Di skupin k celkov\u00E9mu obsahu prooxidant\u016F a antioxidant\u016Fstudium vlivu technologick\u00FDch proces\u016F na obsah prooxidant\u016F a antioxidant\u016F v potravin\u00E1ch rostlinn\u00E9ho p\u016Fvodu." . . . "2009-10-22+02:00"^^ . . "1"^^ . . .