Antioxidants and their chemical properties are currently asubject of intensive research. This is stimulated by the fact thatoxidative stress in vivo may cause various problems, associatedwith numerous degenerative aging diseases, such as cancer andarteriosclerosis (1). Oxidative stress caused by reactive oxygenspecies (ROS) is a specific feature in the pathogenesis of variousdiseases, including cancer, cardiovascular diseases, diabetes,tumors, rheumatoid arthritis and epilepsy (2, 3). In recent years,considerable attention has been paid to antioxidant propertiesof plants that may be used for human consumption.
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