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.
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.
Название: Antioxidants in Health and Disease ISBN: 1466580038 ISBN-13(EAN): 9781466580039 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Antioxidants in Health and Disease discusses the effects of dietary antioxidants and antioxidant supplementation in humans. It reviews the latest evidence-based research in the area, principally through prospective cohort studies and randomized controlled trials.
The book assesses major dietary antioxidants and discusses their use in diseases such as cancer, diabetes, stroke, coronary heart disease, HIV/AIDS, and neurodegenerative and immune diseases. The use of antioxidants in health is also discussed along with common adverse effects associated with antioxidant use.
Separating myth from fact, this book gives you insight into the true role of antioxidants in health and disease.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables.
This book is divided into two sections - fruits and vegetables - and provides comprehensive overview on a variety of vegetables such as inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and numerous other fruits (pomegranate, kiwifruit, passion fruit, apricot, cherry, plum, olive etc.).
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content such as genotype, environmental variation, and agronomic conditions.
Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables
Presents recent epidemiological information on health benefits of fresh produce
Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Автор: Denys J. Charles Название: Antioxidant Properties of Spices, Herbs and Other Sources ISBN: 1489994785 ISBN-13(EAN): 9781489994783 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.
Название: Antioxidant Nutraceuticals ISBN: 149873703X ISBN-13(EAN): 9781498737036 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 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.
Описание: The present book titled "Coriander: Dietary Sources, Properties and Health Benefits" consists of valuable information about the coriander plant. The contents provided in this book are the contribution of many authors belonging to different regions. The knowledge based on the traditional medicinal importance and scientific studies of Coriandrum sativum is well described in this reference book. In addition to students and academicians, scientists will also benefit from the information given in this book. The first chapter of the book describes the history, cultivation, plant characteristics, botanical classification, nutritional profile, phytochemical content, proximate composition, applications, medicinal and pharmacological properties of coriander leaf and seeds. Nutritional value together with the descriptive phytochemical profile and other applications of the coriander plant have been incorporated in this chapter. The second chapter focuses on the drying operation applied to coriander and the evaluation of the dried products characteristics and to what extent they are affected as compared to the fresh herb. The chapter also describes composition of raw coriander. In addition, various drying methods including vacuum, sun, microwave, freeze and supercritical carbon dioxide are given in detail. The antioxidant and antimicrobial activity of different parts of the plant are provided in chapter 3 whereas different biotechnological approaches including in vitro culture to improve the cultivation of the plant are given in chapter 4, which also describes its health benefits. A detailed phytochemistry including various extraction methods and their optimization is described in chapter 5. Polyphenolic compounds of coriander, as well as their health benefits, are given in chapter 6. In addition, it provides a phytochemical report on different parts of the plant. The chapter also reports a comprehensive knowledge of the traditional uses and pharmacology of coriander. The last chapter of this book reports the composition and health benefits of coriander oil together with other applications. This chapter mainly focuses on the antimicrobial activity of essential oil obtained from seeds as well as from the leaves. The information describing the effect of fertilizers on the cultivation of this important plant is also included in this chapter. Overall, the book covers almost all the important areas of research.
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