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Content: 1. Antioxidant Measurement and Applications: An Overview; 2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question?; 3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention; 4. Measurement of Antioxidant Activity in Food and Biological Systems; 5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications; 6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements; 7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems; 8. Lipid Oxidation, Antioxidants and Spin Trapping; 9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds; 10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation; 11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts; 12. Antioxidants and Antioxidant Activities of Vegetables; 13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products; 14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis); 15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols; 16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications; 17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype; 18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils; 19. Antioxidants from Edible Seaweeds; 20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols; 21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant; 22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties; 23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits; 24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK in Rat Liver Epithelial Cells; 25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants; 26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products; 27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef
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