Measurement of Antioxidant Activity & Capacity: Re cent Trends and Applications, Apak R
Автор: Armstrong Donald Название: Oxidative Stress Biomarkers and Antioxidant Protocols ISBN: 0896038505 ISBN-13(EAN): 9780896038509 Издательство: Springer Рейтинг: Цена: 21661 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Donald Armstrong updates and expands his highly praised Free Radical and Antioxidant Protocols (Humana, 1998) with a collection of new and valuable methods for evaluating the pertubations in cell function resulting from increased oxidative stress. Presented in a user-friendly, step-by-step format, these readily reproducible techniques cover both free radical-derived and antioxidant biomarkers. The methodologies demonstrated include ELISA, HPLC, infrared spectroscopy, gas chromatography-mass spectroscopy, immunoblotting, electroelution fractionation, isoelectric focusing, voltametry, and electron paramagnetic resonance imaging. Special emphasis is given to the separation of complex mixtures of plant antioxidants, soft drug design to protect from toxic oxidative metabolites, in vitro oxidation conditions, and correcting for random measurement error to improve statistical interpretation. A soon-to-be-published companion volume, Oxidants and Antioxidants: Ultrastructural and Molecular Biology Protocols (0-89603-851-3), contains state-of-the-art molecular and ultrastructural methods that expand the total number of protocols to 109 assays.
Название: Antioxidant Nutraceuticals ISBN: 149873703X ISBN-13(EAN): 9781498737036 Издательство: Taylor&Francis Рейтинг: Цена: 25265 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Автор: Tilman Grune Название: Oxidants and Antioxidant Defense Systems ISBN: 3642061257 ISBN-13(EAN): 9783642061257 Издательство: Springer Цена: 29209 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Hans Nohl, Andrey Kozlov, Lars Gille, and Katrin Staniek: Endogenous oxidant-generating systems.- Peter Schroeder and Jean Krutmann: Environmental oxidative stress.- Helen Griffith: Chemical modifications of Biomolecules by oxidants.- Kelvin J.A. Davies: Broad spectrum of cellular reactions to oxidative stress.- Tilman Grune, Peter Schroeder, and Hans K. Biesalski: Low-molecular weight antioxidants.- Juan Sastre, Federico Pallardo, and Jose Vina: The glutathione system.- Grzegorz Bartosz: Superoxide dismutases and catalase.- Bente Riis, Henrik Poulsen: DNA-repair mechanisms.- Diana Poppek and Tilman Grune: Protein repair and degradation.- L.-O. Klotz: Metabolic regulation and gene expression in response to oxidative stress.- Enrique Cadenas and Alberto Boveris: Mitochondrial free radical production, antioxidant defenses and cell signaling.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
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