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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Methylxanthines are chemical compounds which are derivatives of xanthine with one or more methyl groups, including: One methyl group: 1-Methylxanthine;
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species.
Yep—Chinese cabbage and chard come in second and third, respectively, on the CDC's list of healthiest fruits and vegetables. Chinese cabbage scored 91.99, while chard nabbed 89.27.
For example, the vitamin C in a raw tomato is significantly diminished in the cooking process, but “cooked tomato sauce is significantly higher in bioavailable lycopene” — an antioxidant ...
7-Methylxanthine (7-MX), also known as heteroxanthine, is an active metabolite of caffeine (1,3,7-trimethylxanthine) and theobromine (3,7-dimethylxanthine). [ 1 ] [ 2 ] It is a non-selective antagonist of the adenosine receptors .
Xanthine (/ ˈ z æ n θ iː n / or / ˈ z æ n θ aɪ n /, from Ancient Greek ξανθός xanthós ' yellow ' for its yellowish-white appearance; archaically xanthic acid; systematic name 3,7-dihydropurine-2,6-dione) is a purine base found in most human body tissues and fluids, as well as in other organisms. [2]
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