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Palabras clave – provistas por la editorial

green tea extract; food processing; tannase; ultrasound; antioxidant activity; liver injury; acclimatisation; antioxidant defences; chlorophyll fluorescence; in vitro culture; peroxidase; stevia plants; 7S basic globulins; anti-inflammatory protein; antioxidant protein; cytokines; glutathione; iNOS; nitric oxide; oxidative stress; sweet lupins group; home-cooking; extra virgin olive oil; UPLC-ESI-QqQ-MS/MS; healthy cooking; Mediterranean diet; phenolic compounds; bioactive compounds; functional pasta; gluten-free pasta; bioaccessibility; bioavailability; whole grain; composite flour; legumes; food by-products; avocados (Persea americana Mill.); low temperatures; plastochromanol-8; tocotrienols; tocopherols; tocochromanols; kombucha; tea; fermentation; antioxidant; flavonoids; polyphenols; ascorbic acid; chlorophyll and carotenoid content; biodiversity; Capsicum annuum L.; β-carotene; statistical analysis; rye bread; microencapsulation; phenolics; in vitro relative bioaccessibility; lipoxygenase; cyclooxygenase; acetylcholinesterase; biological activity; lycopene; antioxidants; cancer; diabetes; cardiovascular diseases; skin disorders; free radicals; spectrophotometer; limitations; chemical reactions; colorimetry; anthraquinone; free radical scavenging; inflammatory cytokines; apoptosis; Rumex crispus; skins; seeds; Vitis vinifera; cyclic voltammetry; anthocyanin metabolites; cardioprotection; hepatoprotection; nephroprotection; neuroprotection; antioxidant peptides; element of pork carcasses; spectrometric analysis; ascorbate; ascorbate–glutathione cycle; capsaicin; catalase; dihydrocapsaicin; NADP-dehydrogenases; superoxide dismutase; red cabbage; in vitro gastrointestinal digestion; acid-resistant capsule; UHPLC-Q-Orbitrap HRMS; apples; reducing and chelating capacity; HPLC–DAD–MS/MS; Dillenia indica; heme oxygenase 1 (HO-1); nuclear factor erythroid 2-related factor 2 (Nrf2); RAW 264.7 cells; apo-carotenals; bone; osteoclasts; NFκB; synergy; n/a