Antioxidants In Food And Biology
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Antioxidants In Food And Biology
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Author : Edwin Nessim Frankel
language : en
Publisher:
Release Date : 2007
Antioxidants In Food And Biology written by Edwin Nessim Frankel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Antioxidants categories.
Designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine, this title covers chapters such as the chemistry of antioxidation, antioxidant action in multi-phase systems, antioxidants in biology, and among other topics. The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease.
Food Oxidants And Antioxidants
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Author : Grzegorz Bartosz
language : en
Publisher: CRC Press
Release Date : 2013-06-21
Food Oxidants And Antioxidants written by Grzegorz Bartosz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-21 with Medical categories.
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.
Antioxidants In Food Vitamins And Supplements
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Author : Amitava Dasgupta
language : en
Publisher: Academic Press
Release Date : 2014-02-11
Antioxidants In Food Vitamins And Supplements written by Amitava Dasgupta and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-11 with Technology & Engineering categories.
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients
Antioxidant Food Supplements In Human Health
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Author : Lester Packer
language : en
Publisher: Elsevier
Release Date : 1999-03-16
Antioxidant Food Supplements In Human Health written by Lester Packer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-03-16 with Technology & Engineering categories.
Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. An essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. Health effects of antioxidant nutrients Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids Natural source antioxidants, including pine bark, ginko biloba, wine, herbs,uyaku, and carica papaya
Autoxidation In Food And Biological Systems
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Author : M.G. Simic
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
Autoxidation In Food And Biological Systems written by M.G. Simic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Technology & Engineering categories.
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
Natural Antioxidants
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Author : Rituparna Banerjee
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Natural Antioxidants written by Rituparna Banerjee and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Medical categories.
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Antioxidants In Foods And Its Applications
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Author : Emad Shalaby
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-11
Antioxidants In Foods And Its Applications written by Emad Shalaby and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-11 with Health & Fitness categories.
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."
Dietary Antioxidants And Prevention Of Non Communicable Diseases
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Author : Giuseppe Grosso
language : en
Publisher: MDPI
Release Date : 2018-10-11
Dietary Antioxidants And Prevention Of Non Communicable Diseases written by Giuseppe Grosso and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-11 with Electronic books categories.
This book is a printed edition of the Special Issue "Dietary Antioxidants and Prevention of Non-Communicable Diseases" that was published in Antioxidants
Phenolic Antioxidants In Foods Chemistry Biochemistry And Analysis
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Author : Alam Zeb
language : en
Publisher: Springer Nature
Release Date : 2021-09-27
Phenolic Antioxidants In Foods Chemistry Biochemistry And Analysis written by Alam Zeb and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-27 with Technology & Engineering categories.
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Functional Food Products And Sustainable Health
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Author : Saghir Ahmad
language : en
Publisher: Springer Nature
Release Date : 2020-08-29
Functional Food Products And Sustainable Health written by Saghir Ahmad and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-29 with Medical categories.
There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.