Free radicals in food : chemistry, nutrition, and health effects / Michael J. Morello, editor, Fereidoon Shahidi, editor, Chi-Tang Ho, editor
- 其他作者：
- 出版： Washington, DC : American Chemical Society c2002
- 叢書名： ACS symposium series ;807
- 主題： Free radicals (Chemistry)--Pathophysiology--Congresses , Free radicals (Chemistry)--Congresses , Food--Composition--Congresses , Free Radicals--adverse effects--Congresses , Antioxidants--pharmacokinetics--Congresses , Food Analysis--Congresses , Free Radicals--chemistry--Congresses
- ISBN： 0841237417 (hbk.) :: US$285 、 9780841237414 (hbk.)
- 一般註：Includes bibliographical references and indexes
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讀者標籤：
- 系統號： 005184525 | 機讀編目格式
館藏資訊
Free Radicals in Food: 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 Food presents specific chemical evidence to support these hypotheses.