Author : Lyudmila N. Shishkina
Publisher : CRC Press
Page : 370 pages
File Size : 14,62 MB
Release : 2019-09-02
Category : Medical
ISBN : 1000507653
This volume brings together innovative research, new concepts, and novel developments in the study of chemistry and biological activity of antioxidants. It is a collection of chapters on new scientific research and practical applications from chemists at several prestigious scientific institutions. It looks at recent significant research and reports on new methodologies and important applications in the field of chemical kinetics.
Author : Victoria V Roshchina
Publisher : Springer Science & Business Media
Page : 276 pages
File Size : 47,15 MB
Release : 2013-06-29
Category : Science
ISBN : 9401725233
Ozone is a normal constituent of air but this gas becomes dangerous for living organism when its concentration in the troposphere is too high. Most previous studies of this substance examined it merely in its role as an earth screen for the biosphere or an air pollutant. This book will also view its derivatives (active oxygen species) at a molecular and cellular level, as substances that have both positive and negative effects on plant life. Plant cells will be considered as both recipients and sources of ozone, as well as possible biosensors and bioindicators for low and high concentrations of the compound.
Author : Edwin N. Frankel
Publisher : Elsevier
Page : 487 pages
File Size : 26,78 MB
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 085709792X
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
Page : 515 pages
File Size : 13,89 MB
Release : 2015-02-25
Category : Technology & Engineering
ISBN : 1782420975
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements
Author :
Publisher :
Page : 1420 pages
File Size : 30,37 MB
Release : 1993
Category : Medicine
ISBN :
Author : Harold V. Panglossi
Publisher : Nova Publishers
Page : 204 pages
File Size : 33,45 MB
Release : 2006
Category : Health & Fitness
ISBN : 9781594549984
In biological systems, the normal processes of oxidation (plus a minor contribution from ionising radiation) produce highly reactive free radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects, such as in an infection. However, in the wrong place, the body's own cells may become damaged. Should the damage occur to DNA, the result could be cancer. Antioxidants decrease the damage done to cells by reducing oxidants before they can damage the cell. Virtually all studies of mammals have concluded that a restricted calorie diet extends the life-span of mammals by as much as 100%. This remarkable finding suggests that food is actually more damaging than smoking. As food produces free radicals (oxidants) when metabolised, antioxidant-rich diets are thought to stave off the effects of aging significantly better than diets lacking in antioxidants. The reduced levels of free radicals, resulting from a reduction in their production by metabolism, is thought to be a major cause of the success of caloric restriction in increasing life span. Antioxidants consist of a group of vitamins including vitamin C, vitamin E, selenium and carotenoids, (such as beta-carotene, lycopene, and lutein). This new book brings together the latest research in this dynamic field.
Author : Manfred Lamprecht
Publisher : CRC Press
Page : 304 pages
File Size : 45,52 MB
Release : 2014-09-17
Category : Medical
ISBN : 1466567570
The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of antioxidant treatment. Biomarkers are discussed as a method to estimate the bioefficacy of dietary/supplemental antioxidants in sports. This book is useful for sport nutrition scientists, physicians, exercise physiologists, product developers, sport practitioners, coaches, top athletes, and recreational athletes. In it, they will find objective information and practical guidance.
Author : Victor R Preedy
Publisher : Elsevier
Page : 337 pages
File Size : 36,9 MB
Release : 2014-04-05
Category : Technology & Engineering
ISBN : 0124046959
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. - Provides insights into processing options for enhanced antioxidant bioavailability - Presents correlation potentials for increased total antioxidant capacity - Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages - Proposes processing of concentrated fractions of antioxidants that can be added to foods
Author : Gennady E. Zaikov
Publisher : CRC Press
Page : 396 pages
File Size : 21,96 MB
Release : 2014-07-14
Category : Technology & Engineering
ISBN : 1771880090
This book has an important role in advancing non-classical materials on the macro and nanoscale. The book provides original, theoretical, and important experimental results. Some research uses non-routine methodologies often unfamiliar to some readers. Furthermore, papers on novel applications of more familiar experimental techniques and analyses of composite problems are included. This book brings together research contributions from eminent experts on subjects that have gained prominence in material and chemical engineering and science. It presents the last developments along with case studies, explanatory notes, and schematics for clarity and enhanced understanding. The book includes new research and studies, including: • New research on the efficiency of gas purification • The transport properties of films of chitosan-amikacin • Operating conditions of clearing of gas in a rotoklon • Properties and characteristics of varies materials and compounds Professors and instructors and postgraduate students focusing on adhesive interaction improvement will find the book valuable, as will industry professionals.
Author : Paul D Prenzler
Publisher : Royal Society of Chemistry
Page : 419 pages
File Size : 49,59 MB
Release : 2021-10-12
Category : Science
ISBN : 1839165340
The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down. In order to understand how antioxidants work, it is essential to understand how their activity is measured. However, antioxidant activity measurements are controversial and their value has been challenged. This book addresses a number of the controversies on antioxidant testing methods. Specifically, the book highlights the importance of context, helping the reader to decide what methods are most appropriate for different situations, how the results can be interpreted and what information may be inferred from the data. There are a multiplicity of methods for measuring activity, with no standardized method approved for in vitro or in vivo testing. In order to select an appropriate method, a thorough knowledge of the processes associated with reduction-oxidation is essential, leading to an improved understanding and use of activity measurements and the associated data. The book presents background information, in a unique style, which is designed to assist readers to grasp the fundamentals of redox processes, as well as thermodynamics and kinetics, which are essential to later chapters. Recovery and extraction of antioxidants from diverse matrices are presented in a clear and logical fashion along with methods used to determine antioxidant activity from a mechanistic perspective. Other chapters present current methodologies used for activity testing in different sample types ranging from foods and plants, to body fluids and even to packaging, but always with a strong emphasis on the nature of the sample and the underlying chemistry of the method. A number of emerging techniques for assessing antioxidant behaviour, namely, electrochemical methods, chip technology exploiting microfluidic devices, metabolomics plus studies of gene and protein expression, are examined. Ultimately, these techniques will be involved in generation of "big data" for which an understanding of chemometrics will be essential in drawing valid conclusions. The book is written to appeal to a wide audience, but will be particularly helpful for any researchers who are attempting to make sense of the vast literature and often conflicting messages on antioxidant activity.
