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Antioxidants in Food and Biology Facts and Fiction 1st Edition by Edwin Frankel ISBN 0955251206 9780955251207

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Antioxidants in food and biology Facts and fiction Edwin Frankel Digital Instant Download

Author(s): Edwin Frankel
ISBN(s): 9780955251207, 0955251206
Edition: Reprint
File Details: PDF, 2.62 MB
Year: 2007
Language: english
SKU: EB-4064814 Categories: , Tag:

Antioxidants in Food and Biology Facts and Fiction 1st Edition by Edwin Frankel – Ebook PDF Instant Download/Delivery: 0955251206, 9780955251207
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ISBN 10: 0955251206 
ISBN 13: 9780955251207
Author: Edwin Frankel

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.

Antioxidants in Food and Biology Facts and Fiction 1st Table of contents:

  • Introduction to Antioxidants

    • Definition and Overview

    • Importance in Food and Biology

  • Chemical Nature of Antioxidants

    • Types of Antioxidants

    • Mechanisms of Antioxidant Action

  • Antioxidants in Food Systems

    • Natural vs. Synthetic Antioxidants

    • Antioxidant Activity in Different Food Matrices

  • Oxidative Processes in Food

    • Lipid Oxidation

    • Protein and DNA Oxidation

  • Measuring Antioxidant Capacity

    • In Vitro Assays

    • In Vivo Relevance

  • Health Effects of Dietary Antioxidants

    • Antioxidants and Chronic Diseases

    • Bioavailability and Metabolism

  • Controversies and Misconceptions

    • Antioxidants as Nutraceuticals

    • Myths vs. Scientific Evidence

  • Antioxidants in Food Preservation

    • Role in Shelf Life Extension

    • Application Technologies

  • Regulations and Safety of Antioxidants

    • Regulatory Frameworks

    • Safety Evaluations

  • Future Trends and Research Directions

    • Emerging Antioxidants

    • Innovative Applications

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Tags: Edwin Frankel, Antioxidants, Biology