Organic Peroxy Radicals PDF Download
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Author: P. D. Lightfoot
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
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Book Description
Author: P. D. Lightfoot
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
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Book Description
Author: Zeev B. Alfassi
Publisher:
ISBN:
Category : Peroxides
Languages : en
Pages : 554
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Book Description
Author: Michael Simic
Publisher: Springer Science & Business Media
ISBN: 1468455680
Category : Science
Languages : en
Pages : 1064
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Book Description
This book is based on the papers presented at the "Fourth International Congress on Oxygen Radicals (4-ICOR)," held June 27 - July 3, 1987, at the University of California, La Jolla. The chapters deal with the phenomena associated with highly reactive oxygen species (hydroxy, peroxy, alkoxy, aroxy, and superoxide radicals, as well as singlet oxygen) and their peroxidation products (hydrogen peroxide, hydroperoxides, peroxides, and epoxides) as they relate to the fields of chemistry, food technology, nutrition, biology, pharmacology, and medicine. The kinetics, energetics, and mechanistic aspects of the reactions of these species and the interrelationship of oxygen radicals (or any other free radicals) and peroxidized products have been emphasized. Special attention is focused on the mechanisms of the generation of free radicals and peroxy products in biosystems and on the adverse effects of these radicals and products in humans. The topics span the continuum from the simple chemistry of model systems to the complex considerations of clinical medicine. The book also explores the mechanisms of agents that protect against free radicals and peroxy products in vitro and in vivo. These agents include antioxidants used in materials, food antioxidants, physiological antioxidants, and antioxienzymes (SOD, glutathione peroxidase, and catalases). The use of these inhibitors to prevent damage to organs being prepared for transplantation, thereby maintaining the quality of transplanted organs and/or extending their "shelf-life," also is examined.
Author: E. T. Denisov
Publisher: John Wiley & Sons
ISBN: 0471281832
Category : Science
Languages : en
Pages : 903
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Book Description
Free radical initiators–chemical molecules which easily decompose into free radicals–serve as reactive intermediates in synthetic methodologies such as organic and polymer synthesis as well as in technological processes, oligomerization, network formation, and kinetic research. The Handbook of Free Radical Initiators presents an up-to-date account of the physicochemical data on radical initiators and reactions of radical generation. Individual chapters include: Dialkyl Peroxides and Hydroperoxides Diacyl Peroxides, Peresters, and Organic Polyoxides Azo-Compounds Bimolecular Reactions of Free Radical Generation by Ozone, Dioxygen, Hydroperoxides, and Haloid Molecules Free Radical Abstraction Reactions Free Radical Addition Reactions Free Radical Recombination and Disproportoination Reactions Professionals and academic researchers in chemical engineering, pharmaceuticals, biotechnology, plastics, and rubbers will find the Handbook of Free Radical Initiators to be a distinguished, vital resource.
Author: Roger Atkinson
Publisher: American Institute of Physics
ISBN:
Category : Science
Languages : en
Pages : 270
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Book Description
Author: Leo Aloysius Wall
Publisher:
ISBN:
Category : Chemistry, Organic
Languages : en
Pages : 204
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Book Description
Author: Helmut Sies
Publisher: Elsevier
ISBN: 1483289117
Category : Health & Fitness
Languages : en
Pages : 526
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Book Description
Oxidative Stress is intended as an in-depth account of knowledge and problems in the field of oxygen-related damage in biological systems. The topics range from an assessment of molecular events in in vitro model systems to complex problems in clinical medicine. Organized into two parts with a total of 18 chapters, this book begins with an introduction to oxidative stress, elucidating specific topics on reactive oxygen species, detoxification system, and nature of oxidative damage. The first part focuses on models used with cells and tissues in the study of oxidative stress, whereas the second part describes the processes elicited by oxidative stress.
Author: Wolf Bors
Publisher: Walter de Gruyter
ISBN: 3110866536
Category : Reference
Languages : en
Pages : 1052
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Book Description
Author: M.G. Simic
Publisher: Springer Science & Business Media
ISBN: 1475793510
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
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.
Author: Thomas Richardson
Publisher: Springer Science & Business Media
ISBN: 1461322650
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
