Browsing by Keywords "αντιοξειδωτικά"

Now showing items 1-8 of 8

  • The nutritional value of the beer in the daily diet

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Petrakou, Marilena
    Thesis advisor: Sfakianaki, Eirini
    Publication Date: 2016-07-27
    The beer (or zythos according to Greek language) is known from ancient times. It is in the worldwide ranking the third most frequently consumable beverage, the water and tea being respectively in the first and the second ...

  • Evaluation of extraction methods for bee propolis.

    Η.Μ.U, School of Agricultural Sciences (SAGRIS), Agriculture Dept.
    Authors: Vardaka, Foteini-Paraskevi
    Thesis advisor: Alyssandrakis, Elefhterios
    Publication Date: 2020-04-29
    Propolis is a natural resinous product of the honeybee, consisting of plant resin, beeswax, bee pollen, honey and plant essential oils. Inside the hive it is used to sterilize the cell for the queen to lay eggs, to embalm ...

  • Crocus- A valuable spice.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Plastra, Vivian
    Thesis advisor: Spyridaki, Aspasia
    Publication Date: 2018-03-14
    Spices are known since ancient times and have been used for various reasons by all civilizations. The present thesis deals with spices in general, their history, uses and importance, while it focuses on saffron, one of ...

  • Functional foods and oxidative stress.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Savvaki, Chrysanthi
    Thesis advisor: Sfakianaki, Eirini
    Publication Date: 2024-02-08
    This thesis is divided into two different categories, Functional foods and Oxidative Stress. Functional foods are usually conventional foods that have undergone no or partial processing with beneficial effects on human ...

  • Comparison of the antioxidant properties of various juices and functional drinks of the Greek market and evaluation of frequency of consumption and consumer opinions about them.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Katsilli, Maria-Irene
    Thesis advisor: Koutelidakis, Antonios
    Publication Date: 14-09-2015
    This dissertation study consists of two pairs: theoritical and experimental. In the theoritical part, originally referring to antioxidants, their antioxidant activity, how graded and at the end of this chapter refers the ...

  • Contemporary nutritional approach to antiaging.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Bania, Alexandra
    Thesis advisor: Spyridaki, Aspasia
    Publication Date: 2019-11-07
    The biochemistry of skin aging reveals that the oxidative action of free radicals plays a central role. The interplay between free radicals, antioxidants, and co-factors is important in maintaining a healthy skin. Free ...

  • Synergistic antioxidant capacity of cretan herb extracts.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Koukoulanaki, Marina
    Thesis advisor: Psylinakis, Emmanouil
    Publication Date: 14-09-2015
    Oxidative stress has been implicated in the etiology of cardiovascular disease, inflammatory diseases, cancer, and other chronic diseases. There is a growing interest in natural antioxidants found in Herb extracts which ...

  • The antioxidants of grapes and wine and their significance to human health.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Biofloriculture and GreenHouse Crops Department
    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Svyrinakis, Evangelos
    Thesis advisor: Ververidis, Filippos
    Publication Date: 21-06-2010