Antioxidants in food and biology : facts and fiction /
Saved in:
| 主要作者: | |
|---|---|
| 格式: | 圖書 |
| 語言: | English |
| 出版: |
Bridgewater, England :
Oily Press,
c2007.
|
| 叢編: | Oily Press lipid library ;
20 |
| 主題: | |
| 在線閱讀: | Contributor biographical information Publisher description Table of contents only |
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| 035 | |a (OCoLC)175283426 |5 LACONCORD2021 | ||
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| 050 | 0 | 0 | |a TX553.A73 |b F73 2007 |
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| 100 | 1 | |a Frankel, Edwin Nessim. | |
| 245 | 1 | 0 | |a Antioxidants in food and biology : |b facts and fiction / |c Edwin N. Frankel. |
| 260 | |a Bridgewater, England : |b Oily Press, |c c2007. | ||
| 300 | |a 254 p. : |b ill. ; |c 24 cm. | ||
| 490 | 1 | |a Oily Press lipid library ; |v 20 | |
| 504 | |a Includes bibliographies and index. | ||
| 505 | 0 | |a Machine generated contents note: 1.Introduction to antioxidants -- A.Past aspects -- 1.Natural versus synthetic antioxidants -- 2.Lipid peroxidation in vivo -- 3.Tocopherols and vitamin E antioxidants -- 4.Ascorbic acid or vitamin C -- B.Present aspects -- 1.Interfacial phenomena -- 2.Oxidant-antioxidant balance -- 3.Oxidation of low-density lipoproteins (LDL) -- 4.Phytochemicals -- 5.Antioxidant testing -- 6.Nutritional effects of food ingredients -- 7.Effect of antioxidants on aging -- C.Future aspects -- Bibliography -- 2.Chemistry of antioxidation -- A.Free radical mechanisms -- 1.Initiation -- 2.Propagation -- 3.Termination -- B.Classes of antioxidants -- 1.Initiation inhibitors -- 2.Propagation inhibitors -- C.Structure-activity relationships -- 1.Inductive effects -- 2.Steric effects -- D.Synergistic antioxidant systems -- 1.Homosynergism -- 2.Heterosynergism -- 3.Autosynergism -- E.Inhibition of photosensitized oxidation -- F.Antioxidant enzymes in food systems -- | |
| 505 | 0 | |a Contents note continued: G.Inhibition of biological oxidation -- 1.Metal binders and chelators -- 2.Antioxidant enzymes in biological systems -- 3.Non-enzymatic reducing agents -- Bibliography -- 3.Antioxidant action in multiphase systems -- A.Multiphase colloidal systems -- 1.Effect of antioxidants -- 2.Effect of metal catalysts -- 3.Effect of proteins -- B.Partition -- C.Summary -- Bibliography -- 4.Antioxidant protocols for foods and biological systems -- A.Food and biological oxidation methods -- B.Antiradical methods -- 1.DPPH assay -- 2.TEAC or ABTS assay -- 3.Linoleic acid TRAP assay -- 4.β-Carotene bleaching method -- 5.ORAC assay -- 6.Superoxide anion scavenging assays -- 7.FRAP assay -- C.Comparison of antiradical methods with in vitro LDL oxidation -- D.Recommended protocols -- Bibliography -- 5.Food antioxidants -- A.Interactions of lipids with proteins and sugars -- B.Synergism of phospholipids -- C.Plant and beverage sources of phenolic compounds -- | |
| 505 | 0 | |a Contents note continued: D.Vegetable oils -- 1.Salad and fish oils -- 2.Olive oils -- 3.Frying oils -- E.Milk products -- 1.Tocopherols -- 2.Phospholipids -- 3.Ascorbic acid -- 4.Other antioxidants -- 5.Other components of milk -- 6.Addition to other beverages containing antioxidants -- F.Meat products -- G.Fish products -- H.Cereal products -- I.Special foods, fruits, plant extracts, herbs and spices -- Bibliography -- 6.Antioxidants in biology -- A.Biological antioxidant defense systems -- B.Antioxidant enzymes -- 1.Superoxide dismutases (SOD) -- 2.Catalase -- 3.Glutathione peroxidases (GPx) -- 4.Antioxidant network -- C.Inhibition of LDL oxidation and coronary heart disease by antioxidants -- D.In vitro versus in vivo studies -- E.Postprandial oxidative stress -- F.Prooxidant chemistry of phenolic antioxidants -- G.Bioavailability, absorption and pharmacokinetic studies -- 1.Tocopherols -- 2.Ascorbic acid (vitamin C) -- 3.Flavonoids -- 4.Methodology -- | |
| 505 | 0 | |a Contents note continued: H.`Non-antioxidant' activities of phenolic compounds -- I.Dietary recommendations -- Bibliography -- 7.Browning and glycation reaction products in biology -- A.Biological antioxidant activity of Maillard reaction products -- B.Advanced lipoxidation and glycation end products -- 1.Biological effects of AGEs -- 2.Glycation products in foods -- 3.Analyses of glycation products -- C.Inhibition of AGE formation -- 1.Antioxidant therapy -- 2.AGE inhibitors -- D.Future research -- Bibliography -- 8.Future perspectives -- A.Tocopherols -- B.Flavonoids -- 1.Catechin -- 2.Quercetin -- 3.Tea catechins -- C.Nutrition studies -- D.Activities in the gastrointestinal (GI) tract -- E.What is an antioxidant? -- F.Future research -- 1.Nutritional and health properties of plant foods -- 2.Organic versus conventional plant foods -- 3.Food nanotechnology -- Bibliography. | |
| 650 | 0 | |a Food spoilage. | |
| 650 | 0 | |a Antioxidants. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Analysis. | |
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| 830 | 0 | |a Oily Press lipid library ; |v 20 | |
| 856 | 4 | 2 | |3 Contributor biographical information |u http://www.loc.gov/catdir/enhancements/fy1204/2007534740-b.html |
| 856 | 4 | 2 | |3 Publisher description |u http://www.loc.gov/catdir/enhancements/fy1204/2007534740-d.html |
| 856 | 4 | 1 | |3 Table of contents only |u http://www.loc.gov/catdir/enhancements/fy1204/2007534740-t.html |
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