The Index of Antioxidants and Antiozonants PDF Download
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Author: Michael Ash
Publisher: Gower Publishing Company, Limited
ISBN:
Category : Medical
Languages : en
Pages : 440
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Book Description
Author: Michael Ash
Publisher: Gower Publishing Company, Limited
ISBN:
Category : Medical
Languages : en
Pages : 440
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Book Description
Author: Goodyear Chemicals
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 102
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Book Description
Author:
Publisher:
ISBN:
Category : Antioxidants industry
Languages : en
Pages : 219
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Book Description
Author: Maurizio Battino
Publisher: MDPI
ISBN: 303842885X
Category : Science
Languages : en
Pages : 447
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Book Description
This book is a printed edition of the Special Issue "Antioxidants in Health and Disease" that was published in Nutrients
Author: Jan Pokorny
Publisher: CRC Press
ISBN: 9780849312229
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
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.
Author: Maurizio Battino
Publisher: MDPI
ISBN: 3038429392
Category : Science
Languages : en
Pages : 273
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Book Description
This book is a printed edition of the Special Issue "Antioxidants in Health and Disease" that was published in Nutrients
Author: Fereidoon Shahidi
Publisher: The American Oil Chemists Society
ISBN: 9780935315776
Category : Medical
Languages : en
Pages : 436
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Book Description
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.
Author: James F. Balch
Publisher: M. Evans
ISBN: 1461732387
Category : Health & Fitness
Languages : en
Pages : 321
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Book Description
This book provides detailed information about various illnesses and how they can be prevented or cured through the use of anti-oxidants.
Author: Isabel Seiquer
Publisher: MDPI
ISBN: 3036505784
Category : Medical
Languages : en
Pages : 418
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Book Description
Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Author: Lester Packer
Publisher: CRC Press
ISBN: 0203904044
Category : Medical
Languages : en
Pages : 732
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Book Description
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.
