Handbook of Antioxidants

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.

Handbook of Antioxidants contains information on natural and man-made antioxidants, which are added to industrial products. The book contains 5 chapters, each discussing different aspect of phenomena occurring when materials are exposed to ambient air which contains oxygen, ozone, singlet oxygen, and many other oxidizing species (radicals).

Designed for scientists and engineers involved in the physical chemistry of antioxidants, the Handbook of Antioxidants contains comprehensive data on the thermodynamics and reactivity of antioxidants. It includes: bond dissociation energies of antioxidants such as phenols (O-H bonds), aromatic amines (N-H bonds), hydroxyl amines (O-H bonds), thiophenols (S-H bonds) o activation energies and rate constants of reactions of peroxyl radicals with antioxidants o rate constants of reactions of phenoxyl, aminyl, and nitroxyl radicals with RH, ROOH, phenols, thiophenols, amines and hydroxyl amines and rate constants of reactions of antioxidants with hydroperoxides and oxygen.

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Handbook of Antioxidants provides a wealth of information on the mechanics, practical effects and applications of a wide range of antioxidants. The book starts by introducing the general concepts relating to antioxidants and their application, then segues into a discussion on existing natural and synthetic antioxidants, characterizing their general properties and application. Formation and action of oxidizing species in living organisms, ambient air, industrial environments, and chemical reactions are covered next. Subsequent chapters cover the theories and mechanisms of stabilization, performance indicators, antioxidant selection, degradation and stabilization of different polymers and rubbers, specific effects on other components of formulation, and analytical methods. This book is an excellent companion to the Databook of Antioxidants which has also been published recently. Both books supplement each other without repeating the same information – one contains data another theory, mechanisms of action, practical effects and implications of application. Provides theory, mechanisms of action, practical effects and implications of application for an array of antioxidants Looks at different aspects of phenomena occurring when materials are exposed to ambient air which contains oxygen, ozone, singlet oxygen, and other oxidizing species (radicals) Covers natural and synthetic antioxidants, their stability, performance indicators, degradation and stabilization mechanics, and more

Designed for scientists and engineers involved in the chemistry and technology of antioxidants, the Second Edition of this popular handbook continues to provide comprehensive data on the thermodynamics and reactivity of antioxidants. Fully revised and updated, the Second Edition provides the latest data on antioxidants and polymer stabilizers, new data for biological antioxidants, a corrected list of bond dissociation energies, and a full bibliography. Additions and changes in the New Edition: The latest data on O-H bond dissociation energies of phenols and the new scale these values Thermodynamic functions of antioxidants and their intermediate presented in tables A table with current data on dissociation energies of C-H bonds of hydrocarbons and oxygen-containing compounds Rate constants and activation energies of reactions of antioxidants with ozone, nitrogen dioxide, and hydroperoxide Kinetic characteristics of benzoquinine reactions with antioxidants Rate constants of free radical generation through biomolecular reactions with ozone, nitrogen dioxide, and hydroperoxide All calculated data from the first edition has been recalculated in accordance with new data on dissociation energies and parameters of reactivity Data on thermodynamics of hydrogen bond formation of antioxidants All data on cyclic mechanisms of chain termination by antioxidants collected into a special chapter Special chapters on bioantioxidants and stabilization of polymers The Handbook of Antioxidants puts essential data at your fingertips. Its comprehensive nature and ease-of-use make it the resource for scientific researchers and engineers working in the field of physical chemistry of antioxidants.

Interest in the science of exercise dates back to the time of ancient Greece. Today exercise is viewed not only as a leisurely activity but also as an effective preventive and therapeutic tool in medicine. Further biomedical studies in exercise physiology and biochemistry reports that strenuous physical exercise might cause oxidative lipid damage in various tissues. The generation of reactive oxygen species is elevated to a level that overwhelms the tissue antioxidant defense systems resulting in oxidative stress. The Handbook of Oxidants and Antioxidants in Exercise examines the different aspects of exercise-induced oxidative stress, its management, and how reactive oxygen may affect the functional capacity of various vital organs and tissues. It includes key related issues such as analytical methods, environmental factors, nutrition, aging, organ function and several pathophysiological processes. This timely publication will be of relevance to those in biomedical science and was designed to be readily understood by the general scientific audience.

Emphasizes the efficacy of synthetically occurring compounds in the management of free radical-mediated illnesses. The text details the design, development and delivery of therapeutic antioxidants used in the treatment of pathophysiological disorders, from amylotrophic lateral sclerosis (ALS) and multiple sclerosis (MS) to Alzheimer's disease.

Emphasizes the efficacy of synthetically occurring compounds in the management of free radical-mediated illnesses. The text details the design, development and delivery of therapeutic antioxidants used in the treatment of pathophysiological disorders, from amylotrophic lateral sclerosis (ALS) and multiple sclerosis (MS) to Alzheimer's disease.

"The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a guide to making the properties of antioxidants in food, nutrition, health and medicine easy to understand. The book begins with an introduction to antioxidants and their chemistry, moves on to discuss food antioxidants and antioxidants in biology and ends by speculating on what research on this topic will look like in the future"--Publisher description.

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general. Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of nutrition, ocular health, and disease issues Provides a common language for nutritionists, nutrition researchers, optometrists, and ophthalmologists to discuss how dietary and nutritional factors, and related diseases and syndromes affect the eye Preclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

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.

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

Gallic acid and its structurally related compounds are found widely distributed in fruits, plants, vegetables, and derivatives. Esters of gallic acid have a diverse range of industrial uses, as antioxidants in food, in cosmetics, and in the pharmaceutical industry. The authors in this book discuss the natural occurrences, antioxidant properties and health implications of gallic acid. Topics include gallic acid as a source to use for increasing functional properties in food products; gallic acid implications in health as a multi-therapeutic protective agent; the thermal, anti-inflammatory, and antioxidant properties of gallic acid; gallic acid extraction and its application in the prevention and treatment of cancer; application of spectroscopic techniques for the study of gallic acid autoxidation; gallic acid bioavailability in humans; and gallic acid and its derivatives and their occurrence and identification in high altitude edible and medicinal plants.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Antioxidants are primarily used as reducing agents. The applications of antioxidants range from food preservatives to stabilizers in lubricants. This book contains some path-breaking studies on antioxidants, their properties and applications. Included in this book are detailed discussions on topics such as antioxidant metabolism, industrial uses of antioxidants, synthesis of antioxidants and their impacts on health, etc. The book presents researches and studies performed by experts across the globe which will help both undergraduate and post graduate students. It will also prove beneficial for professionals and anyone who wants to delve deeper into this field.

Woodhead Publishing in Food Science, Technology and Nutrition ‘... a good reference book for food processors and packers of herbs and spices.’ Food Technology (of Volume 1) ‘... a standard reference for manufacturers who use herbs and spices in their products.’ Food Trade Review (of Volume 2) The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint. The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing Incorporates safety issues, production, main uses and regulations Reviews the potential health benefits of herbs and spices

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.

Handbook of Fertility: Nutrition, Diet, Lifestyle and Reproductive Health focuses on the ways in which food, dietary supplements, and toxic agents, including alcohol and nicotine affect the reproductive health of both women and men. Researchers in nutrition, diet, epidemiology, and endocrinology will find this comprehensive resource invaluable in their long-term goal of understanding and improving reproductive health. This book brings together a broad range of experts researching the different aspects of foods and dietary supplements that promote or detract from reproductive health. Section One contains several overview chapters on fertility, how it is assessed, and how it can be affected by different metabolic states, nutritional habits, dietary supplements, the action of antioxidants, and lifestyle choices. Sections Two and Three consider how male and female fertility are affected by obesity, metabolic syndrome, hormonal imbalance, and even bariatric surgery. Section Four explores the ways diet, nutrition, and lifestyle support or retard the success of in vitro fertilization, while Section Five explores how alcohol and other drugs of abuse lower fertility in both women and men. Explores how alcohol, nicotine, and other drugs of abuse disrupt and impair reproductive health Reviews studies of common conditions such as obesity and metabolic syndrome and their effect on fertility and reproductive health Investigates the components of foods and dietary supplements, in particular oxidative stress and antioxidants Presents the nutritional effects of foods and dietary supplements and their benefits and risks relating to reproductive health

Antioxidants are likely to form the most crucial protective barrier for cells of living organisms against the effects of free radicals. If these processes are not adequately controlled, they lead to outcomes dangerous to well-being because the cancerous cells multiply with accelerating rates.