Download or read book Recent Developments in Antioxidants from Natural Sources written by and published by BoD – Books on Demand. This book was released on 2023-05-03 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recent Developments in Antioxidants from Natural Sources written by Paz Otero Fuertes and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plants, fruits, and vegetables contain antioxidants that can be used as nutraceuticals or pharmaceuticals due to their perceived ability to reduce the risk of developing certain chronic diseases. This book includes thirteen chapters that discuss potential sources of new antioxidants from the fruits of South America and the flora of African countries, how to improve the production of antioxidants and methods to ensure the quality of antioxidants from fresh fruits and vegetables.
Download or read book Antioxidants in Foods and Its Applications written by Emad Shalaby and published by BoD – Books on Demand. This book was released on 2018-07-11 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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."
Download or read book Natural Antioxidants written by Rituparna Banerjee and published by CRC Press. This book was released on 2017-06-26 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Download or read book Antioxidants in Food written by Jan Pokorny and published by CRC Press. This book was released on 2001-04-12 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Download or read book Natural Antioxidants written by Taylor & Francis Group and published by Apple Academic Press. This book was released on 2021-03-31 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Download or read book Antioxidant Polymers written by Giuseppe Cirillo and published by John Wiley & Sons. This book was released on 2012-06-07 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.
Download or read book Natural Antioxidants written by Fereidoon Shahidi and published by The American Oil Chemists Society. This book was released on 1997 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
Download or read book Oxidative Stress and Chronic Degenerative Diseases written by Jose Antonio Morales-Gonzalez and published by BoD – Books on Demand. This book was released on 2013-05-22 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.
Download or read book Measurement of Antioxidant Activity and Capacity written by Resat Apak and published by John Wiley & Sons. This book was released on 2018-02-20 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Download or read book Plant Antioxidants and Health written by Halina Maria Ekiert and published by Springer. This book was released on 2022-06-26 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Download or read book Antioxidants in Sport Nutrition written by Manfred Lamprecht and published by CRC Press. This book was released on 2014-09-17 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Antioxidants written by D.L. Madhavi and published by CRC Press. This book was released on 1995-10-24 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Download or read book Phenolic Antioxidants and Health Benefits written by U.D. Chavan and published by Scientific Publishers. This book was released on 2018-02-01 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.
Download or read book Antioxidants Natural and Synthetic written by Asim Kumar Mukhopadhyay and published by Amani Int'l Publishers. This book was released on 2006 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is a paradox that on one hand oxygen saves hundreds of critical patients by rejuvenating their lives, and has multiple users in industry including steel plants, on the other oxygen is the primary reason for oxidative degradation of foods and rancidity of fats and oils and polymers including plastics, rubber and also paints.In other words oxygen surprisingly acts as a poison and a degrading agent - an inhibitor - for deterioration of food and related products particularly those in packed condition. To annul the negative effect of Oxygen, Nitrogen blanketing has been effectively used as an inhibitor of oxidative degeneration. At least this helps in increase of shelf lifeand protects the packaged materials for a longer period. It may however be added that some foods including fats and oils have inherent oxygen deterrents which neutralizes effect of oxygen for quite some time. Food and other products are also saved from aerobic bacteria and fungi due to elimination of oxygen or presence of minimal quantity of oxygen.
Download or read book Autoxidation in Food and Biological Systems written by M.G. Simic and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Handbook of Antioxidants for Food Preservation written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2015-02-25 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
