Naturally Occurring Antioxidants
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Naturally Occurring Antioxidants
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Author : Richard A. Larson
language : en
Publisher: CRC Press
Release Date : 1997-09-05
Naturally Occurring Antioxidants written by Richard A. Larson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-09-05 with Science categories.
This text describes the roles of naturally occuring antioxidants in living cells. It focuses on stoichiometric antioxidants - small molecules that the cell can rapidly produce and transport into regions of oxidative stress. Naturally Occurring Antioxidants reflects the growing interest in these compounds among the scientific community. This book explores how quantitative measures can provide a more complete understanding of important substances and their reactions, allowing us to address some crucial environmental and health questions. Environmental chemists and toxicologists, general organic and inorganic chemists, life and environmental scientists, environmental and chemical engineers, nutritionists, and students of environmental chemistry will all find Naturally Occurring Antioxidants to contain thought-provoking topics for further study.
Natural Antioxidants
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Author : Fereidoon Shahidi
language : en
Publisher: The American Oil Chemists Society
Release Date : 1997
Natural Antioxidants written by Fereidoon Shahidi and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
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."
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 Effects In Health
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Author : Seyed Mohammad Nabavi
language : en
Publisher: Academic Press
Release Date : 2022-06-16
Antioxidants Effects In Health written by Seyed Mohammad Nabavi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-16 with Medical categories.
Antioxidants Effects in Health: The Bright and the Dark Side examines the role that antioxidants play in a variety of health and disease situations. The book discusses antioxidants’ historical evolution, their oxidative stress, and contains a detailed approach of 1) endogenous antioxidants, including endogenous sources, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; 2) synthetic antioxidants, including sources, chemistry, bioavailability, legal status, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; and 3) natural antioxidants, including sources, chemistry, bioavailability, mechanisms of action, possible prooxidant activity; beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies. Throughout the boo, the relationship of antioxidants with different beneficial and detrimental effects are examined, and the current controversies and future perspectives are addressed and explored. Antioxidants Effects in Health: The Bright and the Dark Side evaluates the current scientific evidence on antioxidant topics, focusing on endogenous antioxidants, naturally occurring antioxidants and synthetic antioxidants. It will be a helpful resource for pharmaceutical scientists, health professionals, those studying natural chemistry, phytochemistry, pharmacognosy, natural product synthesis, and experts in formulation of herbal and natural pharmaceuticals. Introduces recent information on antioxidants in a systematic way Provides an overview of the history and function of antioxidants Contains discussion of antioxidants including their chemistry, sources and main effects
Handbook Of Antioxidants
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Author : Lester Packer
language : en
Publisher: CRC Press
Release Date : 2001-10-26
Handbook Of Antioxidants written by Lester Packer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-26 with Medical categories.
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.
Food Antioxidants
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Author : B. J. Hudson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Antioxidants written by B. J. Hudson 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 2012-12-06 with Science categories.
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Antioxidant Properties Of Spices Herbs And Other Sources
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Author : Denys J. Charles
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-11-27
Antioxidant Properties Of Spices Herbs And Other Sources written by Denys J. Charles 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 2012-11-27 with Technology & Engineering categories.
The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.
Natural Antioxidants
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Author :
language : en
Publisher:
Release Date : 2018-05
Natural Antioxidants written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05 with categories.
Antioxidants are substances that delay or inhibit the oxidation of foods, and are therefore of great interest to food scientists. Antioxidants are naturally present in foods, but at very low levels. Therefore, additional quantities are added to control oxidation, increase shelf life, and improve overall quality. Due to the wide availability of natural antioxidants and the increasing concerns on the safety of synthetic antioxidants, the beneficial effects of natural antioxidants on the maintenance of human health have become an important topic among scientific researches worldwide. Research showed that multiple natural products including polyphenols, flavonoids, vitamins, carotenoids, polysaccharides, alkaloids and saponins could scavenge excessive free radicals in cells effectively. Searching for new antioxidants from natural products has become an inevitable trend for the modern food and medicine industries.Natural Antioxidants 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. The major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been summarized. Meanwhile, the research progress and future development have also been proposed. All of these studies, on the one hand, can provide a theoretical basis for the development of drugs and healthy foods; on the other hand, can offer novel development ideas for food industry, especially for food additive industry. The aim of this book is to conclude the progress of natural antioxidants research and provide a theoretical basis for the development of healthy food and drugs. The book serves as a comprehensive overview of the current scientific knowledge on the health effects of dietary and supplemental antioxidants. Chapters integrate information from basic research and animal studies, epidemiologic studies, and clinical intervention trials.