Antioxidants in Food and Biology. Facts and Fiction - download pdf or read online

By Edwin N. Frankel

ISBN-10: 0857097903

ISBN-13: 9780857097903

ISBN-10: 0955251206

ISBN-13: 9780955251207

The sphere of antioxidants has accelerated during the last six a long time right into a large choice of multi-disciplinary components that effect meals and healthiness. Antioxidants in nutrition and biology: evidence and fiction is a instruction manual designed to aid all those that have to hinder or keep an eye on oxidation, particularly in nutrients items, or to appreciate the homes of antioxidants in meals, food, future health and medication. It conveys the complexity of antioxidant chemistry via supplying an appreciation of a number of the phenomena that impact oxidation and its inhibition in meals and organic systems.

Beginning with the underlying chemistry, the e-book strikes directly to clarify how the job of antioxidants is affected on the interface of complicated multiphase lipid structures and to debate the issues of comparing the actions of antioxidants in meals and organic structures. After reviewing the antioxidants found in numerous meals, the writer addresses the speculation that the healthiness of somebody is motivated via the potency of varied defense structures opposed to oxidant harm. He additionally considers even if extra or more desirable usual antioxidants are wanted in our nutrition to minimize oxidative tension from nutritional and environmental elements, and to therefore decrease the chance of heart problems

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Ascorbic acid may also protect α-tocopherol by metal inactivation in metal catalysed oxidations. 3. Autosynergism This arises when one antioxidant has different functions. These kinds of antioxidants are more effective and assume more practical and theoretical significance in chemistry and biology. Flavonoids provide classical examples of multiple inhibiting functions in the same molecule, especially in foods and CHEMISTRY OF ANTIOXIDATION 35 biology. Flavonoids scavenge free radicals, deactivate metals by complex formation, inhibit enzymatic generation of free radicals, inhibit oxidation of membranes and LDL, prevent damage from cellular proliferation, promote synthesis of prostacyclin and nitrous oxide and optimize blood flow through the arterial system, and have anticancer potential (Chapters 5 and 6).

Although ascorbic acid may act as a metal chelator, under certain conditions it has other effects and can be converted into a potent prooxidant at low concentrations relative to the metal content. 2. Structures of common metal chelators. 1. 2 From Jacobsen et al. 15% emulsifier (diacetyltartaric acid ester of mono- and diglycerides of fatty acids). Gallic and EDTA (in the form of calcium disodium ethylenediaminetetraacetic acetate) (Em) added at the rate of 200 ppm. Analyses of hydroperoxy triacylglycerol (TAGOOH), hydroperoxy cholesterol esters (CEOOH) and evaluations for fishy flavor and aroma (sensory scale of 0 to 9) were made after 3 weeks storage at 20°C.

3 hν Sens + O2 ——➤ [Intermediate] + 1Sens ——➤ 1O2 + LH ——➤ Hydroperoxides (24) Carotenoids are the most important inhibitors of type II photosensitized oxidation. They protect unsaturated lipids against photosensitized oxidation by interfering with the activation of triplet oxygen to singlet oxygen. This quenching effect takes place by an energy transfer mechanism from singlet oxygen to carotene. By a similar energy transfer mechanism, carotenoids also react with the triplet state of the excited sensitizers.

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Antioxidants in Food and Biology. Facts and Fiction by Edwin N. Frankel


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