A number of reactive oxygen and nitrogen species are produced during normal metabolism
in human body. These species can be both radical and non-radical and have varying …

Aging is the greatest risk factor for a multitude of diseases including cardiovascular disease,
neurodegeneration and cancer. Despite decades of research dedicated to understanding …

Reactive oxygen species (ROS) are common by‐products of normal aerobic cellular
metabolism and play important physiological roles in intracellular cell signaling and …

Generation of reactive oxygen species and related oxidants is an inevitable consequence of
life. Proteins are major targets for oxidation reactions, because of their rapid reaction rates …

Processed meats represent a large percentage of muscle foods consumed in the western
world. Various processing steps affect the physicochemical properties of the meat …

To date 15% of couples are suffering from infertility with 45–50% of males being
responsible. With an increase in paternal age as well as various environmental and lifestyle …

Oxidative stress (OS) is a major concern that impacts the overall health of chickens in
modern production systems. It is characterized by an imbalance between antioxidant …

Oxidation is one of the deterioration reactions of proteins in food, the importance of which is
comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research …

Protein oxidation has become a topic of great scientific interest in the field of food science
and nutrition. Food proteins are known to be preferential targets of radical species, and …

Our understanding of lipid peroxidation in biology and medicine is rapidly evolving, as it is
increasingly implicated in various diseases but also recognized as a key part of normal cell …