| Nutritional biochemistry Physiological and biotechnological aspects of nutrition The use of food additives, herbs, spices and essential oils on antioxidant enzymes and human diseases The relationship between nutrition and the immune response The relationship between antioxidants on both the activities and the intracellular levels of antioxidant enzymes that are essential for the survival of organisms and health How do we reduce lipid peroxidation and thiobarbituric acid reactive substances by food |