Antioxidants in Food and Biology

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 ...

Author: Edwin Nessim Frankel

Publisher:

ISBN: 0857097903

Category: Antioxidants

Page: 254

View: 750

Download →

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.
Posted in:

Food Oxidants and Antioxidants

The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants.

Author: Grzegorz Bartosz

Publisher: CRC Press

ISBN: 9781439882412

Category: Medical

Page: 568

View: 169

Download →

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.
Posted in:

Antioxidant Food Supplements in Human Health

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 ...

Author: Lester Packer

Publisher: Elsevier

ISBN: 0080527280

Category: Technology & Engineering

Page: 511

View: 773

Download →

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
Posted in:

Oxidants Antioxidants And Free Radicals

A719:450–456. Halliwell, B., Aeschbach, R., Loiiger, J., and Araoma, O. I. 1995. The characterization of antioxidants. Food Chem. Toxicol. 33:601–617. Levine, M. 1986. New concepts in the biology and biochemistry of ascorbic acid.

Author: Harry Salem

Publisher: Routledge

ISBN: 9781351426220

Category: Medical

Page: 450

View: 418

Download →

This volume collates articles investigating antioxidant, oxidant and free radical research. It examines the role of such research in health and disease, particulary with respect to developing greater understanding about the many interactions between oxidants and antioxidants, and how such substances may act as natural protectants and /or natural toxicants.
Posted in:

Handbook of Antioxidants for Food Preservation

Paradoxical behavior of antioxidants in food and biological systems. In G. M. Williams (Ed.), Antioxidants: chemical, physiological, nutritional and toxicological aspects (pp. 93–122). Princeton, New Jersey: Princeton Scientific.

Author: Fereidoon Shahidi

Publisher: Woodhead Publishing

ISBN: 9781782420972

Category: Technology & Engineering

Page: 514

View: 761

Download →

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
Posted in:

Antioxidants in Science Technology Medicine and Nutrition

This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action.

Author: G. Scott

Publisher: Elsevier

ISBN: 9780857099938

Category: Technology & Engineering

Page: 348

View: 838

Download →

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity and disease of old age. Antioxidants deactivate certain harmful effects of free radicals in the human body due to biological peroxidation, and thus prevent protection against cell damage. The book is of considerable interest to scientists working in the materials and foodstuff industries, and to researchers seeking information on the connection between diet and health, and to those developing new drugs to combat diseases associated with oxidative stress. It is important also throughout the non-medical world, especially to the work force within the affected industries. Examines research in separate fields of biochemical science and technology and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action Applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis and others
Posted in:

Autoxidation in Food and Biological Systems

Ikeda, N. and Fukuzumi, K., 1976, Ion exchange resins and ethylenimine polymer as antioxidants. 1. Activity and mechanism, JAOCS, 53:618. Johnson, F. C. , 1971, A critical review of the safety of phenolic antioxidants in foods, ...

Author: M.G. Simic

Publisher: Springer Science & Business Media

ISBN: 9781475793512

Category: Technology & Engineering

Page: 659

View: 373

Download →

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.
Posted in:

Food Carotenoids

Typically, a hydrophilic extract is obtained, the antioxidant activity is determined, and the result is correlated with the ... Limiting the assay only to radical chain breaking might exclude important antioxidants in food and biology.

Author: Delia Rodriguez-Amaya

Publisher: John Wiley & Sons

ISBN: 9781118733301

Category: Medical

Page: 328

View: 984

Download →

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology, and Technology gathers all the important information about these major compounds that impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as • Structures and physicochemical properties • Biosynthetic pathways and metabolism • Analysis and composition of foods • Stability and reactions during processing • Commercial production as food colorants and precursors of aroma compounds • Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia B. Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as a source of solid background information for professionals in food science, food technology, nutrition, agriculture, biology, chemistry and medicine, whether in the academe, industry, or governmental and nongovernmental agencies.
Posted in:

Food Shelf Life Stability

Gordon, M.H., The mechanism of antioxidant action in vitro, in Food Antioxidants, Hudson, B.J.F., Ed., Elsevier Science, U.K., pp. 1-18, 1990. 14. Frankel, E.N., Natural and biological antioxidants in foods and biological systems.

Author: Michael Eskin

Publisher: CRC Press

ISBN: 9781420036657

Category: Technology & Engineering

Page: 384

View: 731

Download →

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting
Posted in:

Lipid Soluble Antioxidants Biochemistry and Clinical Applications

Antioxidants inhibit the formation and spread of free radicals which can be damaging in biological systems.

Author: ONG

Publisher: Birkhäuser

ISBN: 9783034874328

Category: Juvenile Nonfiction

Page: 642

View: 724

Download →

Antioxidants inhibit the formation and spread of free radicals which can be damaging in biological systems. Free radicals form in biological systems through metabolism, but it is also realized that exogenous environmental sources, such as radiation, food, and drugs, contribute significantly to the generation of free radicals in biological systems. Being reactive species, free radicals are short-lived and do not travel far from cellular targets. Their concentration in biological systems is very low and is difficult to detect directly by electron spin resonance spectroscopy (ESR). Indirect methods of reactions of radicals with specific biomolecules are also sufficiently sensitive to detect quantitatively their presence. Thus the response of antioxidant defenses which react with radical species, can serve as an indirect measure that free radicals have been formed. Redox-based antioxidants change their oxidation state and antioxidants become free radicals themselves. Often, however, the antioxidants give rise to more persistent free radicals, sometimes owing to delocalization of the lone electron around ring structures (in vitamin E, ubiquinones, and certain carotenes). Persistent free radicals react only rarely and the precursors often can be regenerated in biological systems. In recent years, it is becoming clearer from biochemical studies on how the major lipophilic antioxidants work. Particular attention has been given to vitamin E and quinones found in animal and plant membranes and in carotenoids, for the protection of membranes in lipoprotein systems. Flavonoids form another rich and varied source of natural antioxidants.
Posted in:

Handbook of Herbs and Spices

Elsevier, Amsterdam. frankel e n (2007) Antioxidants in Food and Biology: Facts and Fiction. The Oily Press, Bridgewater. min d b and smouth th (1989) Flavor Chemistry of Lipid Foods. AOCS, Champaign, IL. pokorný j and schmidt š.

Author: K. V. Peter

Publisher: Elsevier

ISBN: 9780857095688

Category: Technology & Engineering

Page: 624

View: 917

Download →

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food
Posted in:

Free Radicals in Biology and Medicine

[ 28 ] S. Sakanaka , Y. Tachibana and Y. Okada , Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea ( Kakinoha - cha ) , Food Chemistry 89 ( 2005 ) , 569–575 . [ 29 ] P. Trouillas , C.-A. Calliste , D.-P.

Author: Okezie I. Aruoma

Publisher: IOS Press

ISBN: 1586036831

Category: Medical

Page: 272

View: 230

Download →

"Oxidative stress and inflammatory cell death / tissue damage have been implicated in a wide array of human diseases, including cancer, neurodegenerative diseases, diabetes, inflammatory joint diseases,; cardiovascular dysfunctions as well as ageing. Oxidative stress mediates the activation of transcription factors such as NF?B that, in turn, induce the transcription of certain genes promoting cytokine production. Release of these cytokines results in the enhancement of inflammatory responses and activation of endothelial cells in distant organs. The inflammatory cascade is then triggered by the induction of adhesion molecules and the generation of cytokines and other inflammatory mediators. Given that reactive oxygen and nitrogen species (ROS and RNS respectively) generated by infiltrated neutrophils into distant organs act directly as noxious agents reacting with molecular components, thereby enhancing inflammatory processes and therefore influencing cell viability, ROS and RNS have become potential therapeutic targets for prophylactic biofactors. Whilst their production by phagocytic cells is, of course, essential for the eradication of invading pathogens, and the capacity of selected chemotherapeutic agents to generate such species in specific `target' cells is well known in cancer research, the novel therapeutic actions and potential mechanisms of action of ozone as a microbicidal agent in clinical dentistry are now being advocated. The focus of this publication prominently encompasses the pivotal roles of ROS and RNS in the pathogenesis of many clinical conditions (together with their involvement in the ageing process of lower (yeast) cells, and higher organisms including plants), and discusses the potential applications of dietary-derived antioxidants to interfere with the biomolecular mechanisms of these processes and hence offer realistic therapeutic or prophylactic potentials."
Posted in:

Antioxidants in Foods

Bacon) with High Vitamin E and Impact of Cold Storage on Tocochromanols Composition Celia Vincent 1,2, Tania Mesa 1,2 and Sergi Munne-Bosch 1,2,* 1 2 Department of Evolutionary Biology, Ecology and Environmental Sciences, University of ...

Author: Isabel Seiquer

Publisher: MDPI

ISBN: 9783036505787

Category: Medical

Page: 418

View: 912

Download →

Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Posted in:

Antioxidants

This volume provides a detailed description of the main types of antioxidants, their action mechanisms, extraction or production processes, most common characterization techniques, and their most promising applications.

Author: Ana Paula Rocha Duarte

Publisher: CRC Press

ISBN: 1482228203

Category: Medical

Page: 250

View: 336

Download →

This volume provides a detailed description of the main types of antioxidants, their action mechanisms, extraction or production processes, most common characterization techniques, and their most promising applications. The book covers the fast growing area of polyphenols, including their general stability and pH sensitivity. Also covered are the effects of antioxidants in relation to cardiovascular health, which are being measured in terms of oxidative stress. As the current role of the antioxidants in the health, food, packaging, and chemical industries is high, an update of the most recent advances is timely.
Posted in:

Encyclopedia of Agriculture and Food Systems

Free Radical Biology and Medicine 31, 1043–1050. Ames, B., Shigenaga, M., Hagen, T., 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences 90, 7915–7922.

Author:

Publisher: Elsevier

ISBN: 9780080931395

Category: Technology & Engineering

Page: 464

View: 427

Download →

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects of today’s agriculture practices? Will we be able to produce the additional food using less land and water than we use now? These are among the most important challenges that face our planet in the coming decades. The broad themes of food systems and people, agriculture and the environment, the science of agriculture, agricultural products, and agricultural production systems are covered in more than 200 separate chapters of this work. The book provides information that serves as the foundation for discussion of the food and environment challenges of the world. An international group of highly respected authors addresses these issues from a global perspective and provides the background, references, and linkages for further exploration of each of topics of this comprehensive work. Addresses important challenges of sustainability and efficiency from a global perspective. Takes a detailed look at the important issues affecting the agricultural and food industries today. Full colour throughout.
Posted in:

Antioxidants in Foods and Its Applications

Functional Plant Biology. 2008;35:633-639 Tripathi P, Tripathi RD, Singh RP, Dwivedi S, Goutam D, Shri M, Trivedi PK, Chakrabarty D. Silicon mediates arsenic tolerance in rice (Oryza sativa L.) through lowering of arsenic uptake and ...

Author: Emad Shalaby

Publisher: BoD – Books on Demand

ISBN: 9781789233780

Category: Health & Fitness

Page: 178

View: 696

Download →

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."
Posted in:

Phenolic Compounds

Biological Activity Marcos Soto-Hernández, Mariana Palma Tenango, Rosario García-Mateos. [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] Kaur C, Kapoor HC. Antioxidants in fruits and vegetables – the millennium's health ...

Author: Marcos Soto-Hernández

Publisher: BoD – Books on Demand

ISBN: 9789535129592

Category: Science

Page: 238

View: 873

Download →

Phenolic compounds comprise a broad class of natural products formed mainly by plants, but also microorganisms and marine organisms that have the capacity to form them. Nowadays the interest in these compounds has increased mainly due to their diverse chemical structure and wide biological activity valuable in the prevention of some chronic or degenerative diseases. The functional foods are a rich source of these phytochemicals, and this is the starting point for this book, which shows the state of the art of the phenolic compounds and their biological activity. This book integrates eleven chapters that show the state of the art of diverse biological activity of the phenolic compounds, present in some crops or fruits.
Posted in:

Handbook of Antioxidants

Food Sci Agric Chem 1999; 1:67–109. 36. Halliwell B, Gutteridge JMC. Free Radicals in Biology and Medicine. 3rd ed. Oxford: Oxford University Press, 1999. 37. Gutteridge JMC, Quinlan GJ. Antioxidant protection against organic oxygen ...

Author: Lester Packer

Publisher: CRC Press

ISBN: 9780824745103

Category: Medical

Page: 732

View: 718

Download →

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.
Posted in:

Chemistry Biology and Potential Applications of Honeybee Plant Derived Products

Several methods for antioxidant activity evaluation have been carried out in order to assess potential biological ... on the food matrices due to the nature of biological antioxidants present in the sample to be analyzed (enzymatic, ...

Author: Susana M. Cardoso

Publisher: Bentham Science Publishers

ISBN: 9781681082370

Category: Science

Page: 495

View: 549

Download →

This eBook presents a comprehensive review on the chemical composition of natural products derived from honeybee farming. These products include honey, pollen and propolis. Each chapter details specific products and the contents are complemented with an explanation of distinct analytical techniques for studying these products. Readers will also find a summary of current information about biological properties and applications of honey, pollen and propolis, which contribute to added value to these bee and plant-derived products. The eBook is a handy reference for students, researchers and laymen studying the biochemical aspects of apiculture.
Posted in: