Handbook of Antioxidants

Handbook of Antioxidants
Author: Lester Packer
Publsiher: CRC Press
Total Pages: 732
Release: 2001-10-26
ISBN 10: 9780203904046
ISBN 13: 0203904044
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants Book Review:

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 Hand

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

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

Handbook of Antioxidants
Author: George Wypych
Publsiher: Chemtec Publishing
Total Pages: 244
Release: 2020-03-12
ISBN 10: 1927885590
ISBN 13: 9781927885598
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants Book Review:

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).

Handbook of Oxidants and Antioxidants in Exercise

Handbook of Oxidants and Antioxidants in Exercise
Author: C. Sen,L. Packer,O. Hänninen
Publsiher: Elsevier
Total Pages: 1220
Release: 2000-02-16
ISBN 10: 9780080538297
ISBN 13: 0080538290
Language: EN, FR, DE, ES & NL

Handbook of Oxidants and Antioxidants in Exercise Book Review:

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.

Handbook of Antioxidants

Handbook of Antioxidants
Author: Evguenii T. Denisov
Publsiher: CRC Press
Total Pages: 190
Release: 2019-07-23
ISBN 10: 1351080822
ISBN 13: 9781351080828
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants Book Review:

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.

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN 10: 1420017373
ISBN 13: 9781420017373
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

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

Databook of Antioxidants

Databook of Antioxidants
Author: Anna Wypych,George Wypych
Publsiher: Chemtec Publishing
Total Pages: 512
Release: 2020-03
ISBN 10: 1927885531
ISBN 13: 9781927885536
Language: EN, FR, DE, ES & NL

Databook of Antioxidants Book Review:

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.

Handbook of Nutrition Diet and the Eye

Handbook of Nutrition  Diet and the Eye
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 704
Release: 2014-04-01
ISBN 10: 0124046061
ISBN 13: 9780124046061
Language: EN, FR, DE, ES & NL

Handbook of Nutrition Diet and the Eye Book Review:

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

Oxidation and Antioxidants in Organic Chemistry and Biology

Oxidation and Antioxidants in Organic Chemistry and Biology
Author: Evgeny T. Denisov,Igor B. Afanas'ev
Publsiher: CRC Press
Total Pages: 1024
Release: 2005-03-29
ISBN 10: 142003085X
ISBN 13: 9781420030853
Language: EN, FR, DE, ES & NL

Oxidation and Antioxidants in Organic Chemistry and Biology Book Review:

Providing a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and bibliographical information you need into one easy-to-use resource. You will find up-to-date information about mechanisms of action of antioxidants, their reactivity, reactions of intermediates, synergism, and antioxidants with cyclic mechanism action. Supplying useful, quantitative data in tables that make the information easy to find, the authors highlight the peculiarities of mechanisms involved in the oxidation of hydrocarbons, polymers, and different organic compounds. The book provides tabulated values of strengths of C-H bonds of oxygen-containing compounds; of O-H bonds of hydroperoxides, alcohols, and acids; and of attacked antioxidant bonds. The authors collect and discuss over 3000 rate constants of different reactions of peroxyl radicals in oxidation and co-oxidation. They describe a new semiempiric theory of reactivity of reactants in elementary oxidative steps and the algorithm of calculation of activation energies, rate constants, and geometrical parameters of the transition states of free radical reactions. After elucidating the chemistry and kinetics of antioxidant action, the book covers oxidative processes that occur in biological systems.

Handbook of Antioxidants

Handbook of Antioxidants
Author: George Wypych
Publsiher: Chemtec Publishing
Total Pages: 244
Release: 2020-03-12
ISBN 10: 1927885590
ISBN 13: 9781927885598
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants Book Review:

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).

Antioxidants in Food and Biology

Antioxidants in Food and Biology
Author: Edwin N. Frankel
Publsiher: Woodhead Pub Limited
Total Pages: 254
Release: 2007
ISBN 10: 9780955251207
ISBN 13: 0955251206
Language: EN, FR, DE, ES & NL

Antioxidants in Food and Biology Book Review:

"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.

Handbook of Nutraceuticals and Functional Foods Second Edition

Handbook of Nutraceuticals and Functional Foods  Second Edition
Author: Robert E.C. Wildman
Publsiher: CRC Press
Total Pages: 560
Release: 2016-04-19
ISBN 10: 1420006185
ISBN 13: 9781420006186
Language: EN, FR, DE, ES & NL

Handbook of Nutraceuticals and Functional Foods Second Edition Book Review:

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Handbook of Herbs and Spices

Handbook of Herbs and Spices
Author: K. V. Peter
Publsiher: Woodhead Publishing
Total Pages: 568
Release: 2006-08-25
ISBN 10: 1845691717
ISBN 13: 9781845691714
Language: EN, FR, DE, ES & NL

Handbook of Herbs and Spices Book Review:

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

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
Author: Victor R. Preedy
Publsiher: Elsevier
Total Pages: 336
Release: 2014-04-05
ISBN 10: 0124046959
ISBN 13: 9780124046955
Language: EN, FR, DE, ES & NL

Processing and Impact on Antioxidants in Beverages Book Review:

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Handbook of cholesterol

Handbook of cholesterol
Author: Ronald Ross Watson,Fabien De Meester
Publsiher: Wageningen Academic Publishers
Total Pages: 494
Release: 2016-02-08
ISBN 10: 9086868215
ISBN 13: 9789086868216
Language: EN, FR, DE, ES & NL

Handbook of cholesterol Book Review:

The handbook of cholesterol - biology, function and role in health and disease - gathers a substantial set of contributions supporting the modern view that dietary and blood cholesterols are safe or even beneficial in a balanced omega-6/3 fatty acids environment, whereas they may turn into unsafe or detrimental to health in a typical omega-6 fatty acid environment. Dietary and blood cholesterols, including LDL-cholesterol, are secondary risk factors which belong to the human omnivorous diet and physiology, which may represent clinical valid surrogates of the outcome, cardiovascular diseases. However, the primary risk factors, the omega-6/3 fatty acids, determine whether human health is in the safe evolutionary zone or not. Omega-6/3 fatty acids are essential to human physiology. They must be present and maintained in physiologically-defined essential amounts and balanced in blood and tissue lipid pools, through the diet. Chronic deviations from omega-6/3 fatty acids make LDL-cholesterol valid indicators of cardiovascular disease. The handbook takes preventive and acute approaches, based on biochemical and clinical evidence, to the management of cholesterol - a per se non-essential nutrient, yet an essential blood and tissue component. The reviews, especially when combined, will help understand the essentiality of dietary and blood cholesterol as (risk) factors in human health.

Antioxidant Polymers

Antioxidant Polymers
Author: Giuseppe Cirillo,Francesca Iemma
Publsiher: John Wiley & Sons
Total Pages: 520
Release: 2012-06-07
ISBN 10: 1118445511
ISBN 13: 9781118445518
Language: EN, FR, DE, ES & NL

Antioxidant Polymers Book Review:

Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.

Antioxidants and the Skin

Antioxidants and the Skin
Author: Roger L. McMullen
Publsiher: CRC Press
Total Pages: 206
Release: 2018-09-03
ISBN 10: 1351798812
ISBN 13: 9781351798815
Language: EN, FR, DE, ES & NL

Antioxidants and the Skin Book Review:

This highly illustrated book brings together many concepts related to skin care and antioxidant usage in one convenient text. The second edition now contains the latest antioxidants being marketed, and an analysis of risks and benefits associated.

CRC Handbook of Medicinal Spices

CRC Handbook of Medicinal Spices
Author: James A. Duke
Publsiher: CRC Press
Total Pages: 360
Release: 2002-09-27
ISBN 10: 1420040480
ISBN 13: 9781420040487
Language: EN, FR, DE, ES & NL

CRC Handbook of Medicinal Spices Book Review:

"Let food be your medicine, medicine your food."-Hippocrates, 2400 B.C.When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger

Handbook of Dietary Phytochemicals

Handbook of Dietary Phytochemicals
Author: Jianbo Xiao,Satyajit D. Sarker,Yoshinori Asakawa
Publsiher: Springer
Total Pages: 1200
Release: 2020-11-14
ISBN 10: 9789811541476
ISBN 13: 9811541477
Language: EN, FR, DE, ES & NL

Handbook of Dietary Phytochemicals Book Review:

This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area. This book is useful to a wide readership in the fields of food science and nutrition.

Handbook of Lipids in Human Nutrition

Handbook of Lipids in Human Nutrition
Author: Gene A. Spiller
Publsiher: CRC Press
Total Pages: 256
Release: 2020-08-12
ISBN 10: 1000141454
ISBN 13: 9781000141450
Language: EN, FR, DE, ES & NL

Handbook of Lipids in Human Nutrition Book Review:

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.