Antioxidants in food and biology : facts and fiction /
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
Bridgewater, England :
Oily Press,
c2007.
|
| Serie: | Oily Press lipid library ;
20 |
| Soggetti: | |
| Accesso online: | Contributor biographical information Publisher description Table of contents only |
Sommario:
- 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
- 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
- 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
- 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.