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4.1 H 2 and food drying In food drying, the inclusion of H 2 in the drying atmosphere, besides CO 2 and N 2 gases called Reducing Atmosphere Drying (RAD), showed a protective effect on the nutritional and sensory properties of many fruits, including apples and apricots ( 2 -incorporated atmosphere in drying fruits allowed the obtaining of dried products with the closest color values (darklightness ( L* ), greenred ( a* ), blue-yellow ( b* ) and total color change ( E )) to the fresh sample compared with freeze, hot air, and vacuum drying methods

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Such redox modifications have important metabolic consequences given the key roles these enzymes play in aerobic glucose metabolism

In ovo feeding of epidermal growth factor: embryonic expression of intestinal epidermal growth factor receptor and posthatch growth performance and intestinal development in broiler chickens

While each system detoxifies specific peroxides via GPx or Prx, they share substrates and can compensate for one another when impaired

Plants have been valuable source of medicines for centuries and bioactive phytochemicals continue to represent a very attractive research field [18]