Free radicals in food : chemistry, nutrition, and health effects
著者
書誌事項
Free radicals in food : chemistry, nutrition, and health effects
（ACS symposium series, 807）
American Chemical Society, 2002
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Free Radicals in Foods: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical
participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in
the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Foods presents specific chemical evidence to support these
hypotheses.
目次
- 1. Free Radicals in Food: Introduction
- FOOD CHEMISTRY
- 2. EPR Methods for Studying Free Radicals in Foods
- 3. Free Radical Generation during Extrusion: A Critical Contributor to Texturization
- 4. Crosspy - A Radical Intermediate of Melanoidin Formation in Roasted Coffee
- 5. Radical Induced Formation of D-Glucosone from Amadori Compounds
- 6. Factors Influencing Free Radical Generation in Food Emulsions
- 7. Spin Label Study of Water Binding and Protein Mobility in Lysozyme
- 8. Radical Formation in Dairy Products: Prediction of Oxidative Stability based on Electron Spin Resonance Spectroscopy
- 9. The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk from dehydrascorbic acid in bovine milk
- 10. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems
- 11. NO Production during Thermal Processing of Beef: Evidence for Protein Oxidation
- ANTIOXIDANTS
- 12. Antioxidants in Plants and Oleaginous Seeds
- 13. Inhibition of Citral Deterioration
- 14. Antioxidant Activity of Tannins and Tannin-Protein Complexes
- 15. Effect of Roasting Process on the Antioxidant Properties Cassia tora L.
- 16. Free Radical and Oxidative Reactions of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate, Two major Polyphenols in Green Tea
- 17. Radical-Scavenging Activity of Green Tea Polyphenols
- 18. Protective effect of phytic acid and its hydrolysis products on iron ion-induced oxidative damage in the large intestinal mucosa: In vitro and ex vivo study
- 19. Bromination, Chlorination and Nitration of Isoflavonoids
- NUTRITIONAL BIOCHEMISTRY AND HEALTH
- 20. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenols
- 21. Generation of lipid peroxyl radicals from oxidized edible oils and heme-iron: Implication of a high-fat diet in colon carcinogenesis
- 22. Wasabi: A Traditional Japanese Food that Containing on Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells
- 23. Antioxidants and Anti-atherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza
- 24. Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric oxide in Cell Culture systems, and on Hydrogen Peroxide in Mouse Skin
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