The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.
Автор: Dharmendra K. Gupta; Jos? M. Palma; Francisco J. C Название: Antioxidants and Antioxidant Enzymes in Higher Plants ISBN: 3030091465 ISBN-13(EAN): 9783030091460 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Поставка под заказ.
Описание:
This book provides an overview of antioxidants and antioxidant enzymes and their role in the mechanisms of signaling and cellular tolerance under stress in plant systems.
Major reactive oxygen species (ROS)-scavenging/modulating enzymes include the superoxide dismutase (SOD) that dismutates O2 into H2O2, which is followed by the coordinated action of a set of enzymes including catalase (CAT), ascorbate peroxidase (APX), glutathione peroxidase (GPX) and peroxiredoxins (Prx) that remove H2O2. In addition to the ROS scavenging enzymes, a number of other enzymes are found in various subcellular compartments, which are involved in maintaining such redox homeostasis either by directly scavenging particular ROS and ROS-byproducts or by replenishing antioxidants. In that respect, these enzymes can be also considered antioxidants. Such enzymes include monodehydroascorbate reductase (MDAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), alternative oxidases (AOXs), peroxidases (PODs) and glutathione S-transferases (GSTs). Some non-enzymatic antioxidants, such as ascorbic acid (vitamin C), carotenes (provitamin A), tocopherols (vitamin E), and glutathione (GSH), work in concert with antioxidant enzymes to sustain an intracellular steady-state level of ROS that promotes plant growth, development, cell cycles and hormone signaling, and reinforces the responses to abiotic and biotic environmental stressors.
Offering a unique compilation of information on antioxidants and antioxidant enzymes, this is a valuable resource for advanced students and researchers working on plant biochemistry, physiology, biotechnology, and signaling in cell organelles, and those specializing in plant enzyme technology.
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.
A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:
Offers suggestions for assessing the antioxidant potential of foods and their components
Includes strategies for the development of healthy functional food products
Contains information for identifying antioxidant activity in the body
Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method
Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Автор: Chow, Ching Kuang Название: Cellular Antioxidant Defense Mechanisms ISBN: 0367256991 ISBN-13(EAN): 9780367256999 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Нет в наличии.
Описание: First Published in 1988, this five volume set documents the transmission and growth of Arthropod born viruses. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for Students of Epidemiology, and other practitioners in their respective fields.
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.
Автор: Chow, Ching Kuang Название: Cellular Antioxidant Defense Mechanisms ISBN: 0367257106 ISBN-13(EAN): 9780367257101 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Нет в наличии.
Описание: First Published in 1988, this five volume set documents the transmission and growth of Arthropod born viruses. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for Students of Epidemiology, and other practitioners in their respective fields.
Автор: Chow, Ching Kuang Название: Cellular Antioxidant Defense Mechanisms ISBN: 0367257149 ISBN-13(EAN): 9780367257149 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Нет в наличии.
Описание: First Published in 1988, this three-volume set offers a full insight into the immune systems and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
Автор: Donald Armstrong Название: Oxidative Stress Biomarkers and Antioxidant Protocols ISBN: 1617372226 ISBN-13(EAN): 9781617372223 Издательство: Springer Рейтинг: Цена: 21661.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first protocols book, Free Radical and Antioxidant Protocols (1) was published in late 1998.
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