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Antioxidants in food and biology. Facts and fiction.

Titre :	Antioxidants in food and biology. Facts and fiction. Ajouter au panier
Auteur(s) :	E.N. Frankel
Type de document :	Livre
Sujets :	ANTIOXYGENE ; PRODUIT ALIMENTAIRE ; TOCOPHEROL ; ACIDE ASCORBIQUE ; NUTRITION ; ENZYME ; COLLOIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; HUILE VEGETALE ; PRODUIT LAITIER ; PHOSPHATIDE ; VIANDE ; POISSON ; CEREALE ; FRUIT ; EPICE ; CARDIOPATHIE ; REACTION DE MAILLARD ; FLAVONOIDE ; QUERCETOL ; THE ; LIPOPROTEINE ; OXYDATION ; BOISSON ; VEGETAUX ; CATALASE ; SUPEROXYDE DISMUTASE ; PEROXYDASE ; BRUNISSEMENT ; SANTE
Editeur(s) :	BRIDGWATER : The Oily Press, Ltd.
Date de publication :	2007
Collection :	The Oily Press lipid library, num. 20
Format :	254 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	1 Introduction to antioxidants A. Past aspects 1. Natural versus synthetic antioxidants 2. Lipid peroxidation in vivo 3. Tocopherols and vitamin E antioxidants 4. Ascorbic acid or vitamin C B. Present aspects 1. Interfacial phenomena 2. Oxidant-antioxidant balance 3. Oxidation of low-density lipoproteins (LDL) 4. Phytochemicals 5. Antioxidant testing 6. Nutritional effects of food ingredients 7. Effec[...] 1 Introduction to antioxidants A. Past aspects 1. Natural versus synthetic antioxidants 2. Lipid peroxidation in vivo 3. Tocopherols and vitamin E antioxidants 4. Ascorbic acid or vitamin C B. Present aspects 1. Interfacial phenomena 2. Oxidant-antioxidant balance 3. Oxidation of low-density lipoproteins (LDL) 4. Phytochemicals 5. Antioxidant testing 6. Nutritional effects of food ingredients 7. Effect of antioxidants on aging C. Future aspects Bibliography 2 Chemistry of antioxidation A. Free radical mechanisms 1. Initiation 2. Propagation 3. Termination B. Classes of antioxidants 1. Initiation inhibitors 2. Propagation inhibitors C. Structure-activity relationships 1. Inductive effects 2. Steric effects D. Synergistic antioxidant systems 1. Homosynergism 2. Heterosynergism 3. Autosynergism E. Inhibition of photosensitized oxidation F. Antioxidant enzymes in food systems G. Inhibition of biological oxidation 1. Metal binders and chelators 2. Antioxidant enzymes in biological systems 3. Non-enzymatic reducing agents Bibliography 3 Antioxidant action in multiphase systems A. Multiphase colloidal systems 1.Effect of antioxidants 2. Effect of metal catalysts 3. Effect of proteins B. Partition C. Summary Bibliography 4 Antioxidant protocols for foods and biological systems A. Food and biological oxidation methods B. Antiradical methods 1. DPPH assay 2. TEAC or ABTS assay 3. Linoleic acid TRAP assay 4. Beta-Carotene bleaching method 5. ORAC assay 6. Superoxide anion scavenging assays 7. FRAP assay C. Comparison of antiradical methods with in vitro LDL oxidation D. Recommended protocols Bibliography 5 Food antioxidants A. Interactions of lipids with proteins and sugars B. Synergism of phospholipids C. Plant and beverage sources of phenolic compounds D. Vegetable oils 1. Salad and fish oils 2. Olive oils 3. Frying oils E. Milk products 1. Tocopherols 2. Phospholipids 3. Ascorbic acid 4. Other antioxidants 5. Other components of milk 6. Addition to other beverages containing antioxidants F. Meat products G. Fish products H. Cereal products I. Special foods, fruits, plant extracts, herbs and spices Bibliography 6 Antioxidants in biology A. Biological antioxidant defense systems B. Antioxidant enzymes 1. Superoxide dismutases (SOD) 2. Catalase 3. Glutathione peroxidases (GPx) 4. Antioxidant network C. Inhibition of LDL oxidation and coronary heart disease by antioxidants D. ln vitro versus in vivo studies E. Postprandial oxidative stress F. Prooxidant chemistry of phenolic antioxidants G. Bioavailability, absorption and pharmacokinetic studies 1. Tocopherols 2. Ascorbic acid (vitamin C) 3. Flavonoids 4. Methodology H. 'Non-antioxidant' activities of phenolic compounds 1. Dietary recommendations Bibliography 7. Browning and glycation reaction products in biology A. Biological antioxidant activity of Maillard reaction products B. Advanced lipoxidation and glycation end products 1. Biological effects of AGEs 2. Glycation products in foods 3. Analyses of glycation products C. Inhibition of AGE formation 1. Antioxidant therapy 2. AGE inhibitors D. Future research Bibliography 8 Future perspectives A. Tocopherols B. Flavonoids 1. Catechin 2. Quercetin 3. Tea catechins C. Nutrition studies D. Activities in the gastrointestinal (GI) tract E. What is an antioxidant? F. Future research 1. Nutritional and health properties of plant foods 2. Organic versus conventional plant foods 3. Food nanotechnology Bibliography Glossary Abbreviations Index
Langue(s) :	Anglais
Identifiant :	978-0-9552512-0-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68007

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