By Edwin N. Frankel
The sphere of antioxidants has elevated during the last six many years right into a large choice of multidisciplinary parts that have an effect on meals and health. the writer conveys the complexity of antioxidant chemistry by means of delivering an appreciation of many of the phenomena that impact oxidation and its inhibition in meals and organic systems. via emphasizing mechanistic features of antioxidants and lipid oxidation, he additionally makes an attempt to split proof from fiction by way of choosing the components desiring extra study to enhance the certainty of advanced antioxidant results and to stimulate greater designed technique and nutritional reviews for the future. Beginning with an creation to antioxidants and its chemistry, chapters discover antioxidant motion in multiphase structures, protocols for meals and organic structures, foodstuff antioxidants, antioxidants in biology and browing and glycation rection construction in biology.
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Extra info for Antioxidants in food and biology: Facts and fiction
In: Free Radicals Vol. II (JK Kochi, ed), John Wiley & Sons, New York, pp. 4–62. Huang, S-W, Satué-Gracia, MT, Frankel, EN and German, JB (1999) Effect of lactoferrin on oxidative stability of emulsions and liposomes. J. Agric. , 47, 1356–1361. Ingold, KU (1961) Inhibition of the autoxidation of organic substances in the liquid phase. Chem. , 61, 563–589. Ingold, KU (1969) Peroxyl radicals. Acc. Chem. , 2, 1–9. Jacobsen, C, Hartvigsen, K, Thomsen, MK, Hansen, LF, Lund, P, Skibsted, LF, Hølmer, G, Adler-Nissen, J and Meyer, AS (2001) Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetic acid but not gallic acid strongly inhibited oxidative deterioration.
G. Inhibition of biological oxidation The oxidation of unsaturated lipids proteins and DNA can be induced by a number of readily oxidizable substances, referred to as reactive oxygen species, 38 ANTIOXIDANTS IN FOOD AND BIOLOGY in addition to the free radicals generated from unsaturated lipids in the presence of redox metal catalysts. These oxidant species are responsible for the toxic effects of oxygen in the body. They include singlet oxygen, superoxide radicals, hydrogen peroxide, hydroxyl radicals and hypochlorous acid.
Frankel, EN (1996) Antioxidants in lipid foods and their impact on food quality. Food Chemistry, 57, 51–55. Frankel, EN (2005) Lipid Oxidation, Second Edition, The Oily Press, Bridgwater, England. Frankel, EN, Satué-Gracia, T, Meyer, AS and German, JB (2002) Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-inwater emulsions. J. Agric. , 50, 2094–2099. Gaziano, JM, Hatta, A, Flynn, M, Johnson, EJ, Krinsky, NI, Ridker, PM, Hennekens, CH and Frei, B (1995) Supplementation with β-carotene in vivo and in vitro does not inhibit low density lipoprotein oxidation.
Antioxidants in food and biology: Facts and fiction by Edwin N. Frankel
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