Free radicals in food: chemistry, nutrition, and health effects
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
2002
|
| Schriftenreihe: | ACS symposium series
807 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 356 S. Ill., graph. Darst. |
| ISBN: | 0841237417 |
Internformat
MARC
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Datensatz im Suchindex
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| adam_text | Titel: Free radicals in food
Autor: Morello, Michael J.
Jahr: 2002
Contents
Preface.......................................................................................xi
1. Free Radicals in Foods: Chemistry, Nutrition,and Health....................1
Mchael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho
Free Radicals and Food Chemistry
2. EPR Methods for Studying Free Radicals in Foods...........................12
K. M. Schaich
3. Free Radical Generation during Extrusion: A Critical
Contributor to Texturization......................................................35
K. M. Schaich
4. CROSSPY: A Radical Intermediate of Melanoidin Formation
in Roasted Coffee...................................................................49
T. Hofmann , W. Bors, and K. Stettmaier
5. Radical Induced Formation of D-Glucosone from Amadori
Compounds..........................................................................69
R. Liedke and K. Eichner
6. Factors Influencing Free Radical Generation in Food
Emulsions..............................................................................83
Eric A. Decker, D. Julian McClements, Wilailuk Chaiyasit,
C. Nuchi, M. P. C. Silvestre, Jennifer R. Mancuso,
Lawrence M. Tong, and Longyuan Mei
7. Spin Label Study of Water Binding and Protein Mobility in
Lysozyme..............................................................................98
K. M. Schaich
8. Radical Formation in Dairy Products: Prediction of Oxidative
Stability Based on Electron Spin Resonance Spectroscopy...............114
Dorthe Kristensen, Maiken V. Kroger-Ohlsen, and Leif H. Skibsted
VII
9. The Influence of Ascorbic Acid and Uric Acid on the Oxidative
Stability of Raw and Pasteurized Milk.......................................126
Jacob H. Nielsen, Henrik 0stdal, and Henrik J. Andersen
10. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed
Formation of Radicals in Meat Systems......................................138
Maiken V. KrQger-Ohlsen, Charlotte U. Carlsen,
Mogens L. Andersen, and Leif H. Skibsted
11. NO* Production during Thermal Processing of Beef:
Evidence for Protein Oxidation................................................151
K. M. Schaich
Natural Antioxidants
12. Antioxidants in Plants and Oleaginous Seeds..............................162
Fereidoon Shahidi
13. Inhibition of Citral Deterioration...........................................176
Hideki Masuda, Toshio Ueno, Shuichi Muranishi,
Susumu Irisawa, and Chi-Tang Ho
14. Antioxidant Activity of Tannins and Tannin-Protein
Complexes: Assessment In Vitro and In Vivo..............................188
Ken M. Riedl, Stephane Carando, Helaine M. Alessio,
Mark McCarthy, and Ann E. Hagerman
15. Effect of Roasting Process on the Antioxidant Properties of
Cassia toraL.......................................................................201
Gow-Chin Yen, Da-Yon Chuang, and Chi-Hao Wu
16. Free Radical and Oxidative Reactions of (-)-Epigallocatechin
And (-)-Epigallocatechin Gallate, Two Major Polyphenols in
Green Tea..........................................................................213
Nanqun Zhu, Tzou-Chi Huang, Jen-Kun Lin, Chung S. Yang, and
Chi-Tang Ho
17. Radical-Scavenging Activity of Green Tea Polyphenols..................224
Takako Yokozawa and Erbo Dong
18. Antioxidant Activity of Phytic Acid Hydrolysis Products
on Iron Ion-Induced Oxidative Damage in Biological
System...................................................................................................241
Sayuri Miyamoto, Kaeko Murota, Goro Kuwataz, Masatake Imai,
Akihiko Nagao, and Juliji Terao
viii
19. Bromination, Chlorination, and Nitration of Isoflavonoids.............251
Brenda J. Boersma, Stephen Barnes, Rakesh P. Patel,
Marion Kirk, Donald Muccio, and Victor M Darley-Usmar
Nutritional Biochemistry
and Health
20. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea
Polyphenol...........................................................................264
Jen-Kun Lin, Ping-Chung Chen, Chi-Tang Ho, and
Shoei-Yn Lin-Shian
21. Generation of Lipid Peroxyl Radicals from Oxidized Edible
Oils and Heme-Iron: Suppression of DNA Damage
by Unrefined Oils and Vegetable Extracts.................................282
Ayako Kanazawa, Tomohiro Sawa, Takaaki Akaike,
and Hiroshi Maeda
22. Wasabi: A Traditional Japanese Food That Contains an
Exceedingly Potent Glutathione S-Transferase Inducer for
RL34 Cells.........................................................................301
Yasujiro Morimitsu, Y. Nakamura, T. Osawa, and K. Uchida
23. Antioxidants and Antiatherosclerotic Effects of Chinese
Medicinal Herb Salvia Miltiorrhiza............................................310
Ming-Shi Shiao, Yih-Jer Wu, Elaine Lin, Wan-Jong Kuo, and
Bao-Wen Chang
24. Suppressive Effects of 1 -Acetoxychavicol Acetate
on Superoxide and Nitric Oxide in Cell Culture Systems,
and on Hydrogen Peroxide in Mouse Skin..................................329
A. Murakami, Y. Nakamura, K. Koshimizu, and H. Ohigashi
Author Index....................................................................................................343
Subject Index...................................................................................................344
IX
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| spelling | Free radicals in food chemistry, nutrition, and health effects Michael J. Morello, ed. ... Washington, DC American Chemical Soc. 2002 XII, 356 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier ACS symposium series 807 Aliments - Composition - Congrès Antioxidantes (congressos) larpcal Análise de alimentos (congressos) larpcal Composição de alimentos (congressos) larpcal Radicais livres (congressos) larpcal Radicaux libres (Chimie) - Congrès Radicaux libres (Chimie) - Physiopathologie - Congrès Antioxidants pharmacokinetics Congresses Food Analysis Congresses Food Composition Congresses Free Radicals adverse effects Congresses Free Radicals chemistry Congresses Free radicals (Chemistry) Congresses Free radicals (Chemistry) Pathophysiology Congresses Lebensmittel (DE-588)4034870-2 gnd rswk-swf Freies Radikal (DE-588)4137149-5 gnd rswk-swf Antioxidans (DE-588)4142729-4 gnd rswk-swf Zusammensetzung (DE-588)4191159-3 gnd rswk-swf Gesunde Ernährung (DE-588)4340678-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Freies Radikal (DE-588)4137149-5 s Zusammensetzung (DE-588)4191159-3 s DE-604 Antioxidans (DE-588)4142729-4 s Gesunde Ernährung (DE-588)4340678-6 s Morello, Michael J. Sonstige oth ACS symposium series 807 (DE-604)BV000003091 807 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009814453&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Free radicals in food chemistry, nutrition, and health effects ACS symposium series Aliments - Composition - Congrès Antioxidantes (congressos) larpcal Análise de alimentos (congressos) larpcal Composição de alimentos (congressos) larpcal Radicais livres (congressos) larpcal Radicaux libres (Chimie) - Congrès Radicaux libres (Chimie) - Physiopathologie - Congrès Antioxidants pharmacokinetics Congresses Food Analysis Congresses Food Composition Congresses Free Radicals adverse effects Congresses Free Radicals chemistry Congresses Free radicals (Chemistry) Congresses Free radicals (Chemistry) Pathophysiology Congresses Lebensmittel (DE-588)4034870-2 gnd Freies Radikal (DE-588)4137149-5 gnd Antioxidans (DE-588)4142729-4 gnd Zusammensetzung (DE-588)4191159-3 gnd Gesunde Ernährung (DE-588)4340678-6 gnd |
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| title | Free radicals in food chemistry, nutrition, and health effects |
| title_auth | Free radicals in food chemistry, nutrition, and health effects |
| title_exact_search | Free radicals in food chemistry, nutrition, and health effects |
| title_full | Free radicals in food chemistry, nutrition, and health effects Michael J. Morello, ed. ... |
| title_fullStr | Free radicals in food chemistry, nutrition, and health effects Michael J. Morello, ed. ... |
| title_full_unstemmed | Free radicals in food chemistry, nutrition, and health effects Michael J. Morello, ed. ... |
| title_short | Free radicals in food |
| title_sort | free radicals in food chemistry nutrition and health effects |
| title_sub | chemistry, nutrition, and health effects |
| topic | Aliments - Composition - Congrès Antioxidantes (congressos) larpcal Análise de alimentos (congressos) larpcal Composição de alimentos (congressos) larpcal Radicais livres (congressos) larpcal Radicaux libres (Chimie) - Congrès Radicaux libres (Chimie) - Physiopathologie - Congrès Antioxidants pharmacokinetics Congresses Food Analysis Congresses Food Composition Congresses Free Radicals adverse effects Congresses Free Radicals chemistry Congresses Free radicals (Chemistry) Congresses Free radicals (Chemistry) Pathophysiology Congresses Lebensmittel (DE-588)4034870-2 gnd Freies Radikal (DE-588)4137149-5 gnd Antioxidans (DE-588)4142729-4 gnd Zusammensetzung (DE-588)4191159-3 gnd Gesunde Ernährung (DE-588)4340678-6 gnd |
| topic_facet | Aliments - Composition - Congrès Antioxidantes (congressos) Análise de alimentos (congressos) Composição de alimentos (congressos) Radicais livres (congressos) Radicaux libres (Chimie) - Congrès Radicaux libres (Chimie) - Physiopathologie - Congrès Antioxidants pharmacokinetics Congresses Food Analysis Congresses Food Composition Congresses Free Radicals adverse effects Congresses Free Radicals chemistry Congresses Free radicals (Chemistry) Congresses Free radicals (Chemistry) Pathophysiology Congresses Lebensmittel Freies Radikal Antioxidans Zusammensetzung Gesunde Ernährung Aufsatzsammlung Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009814453&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT morellomichaelj freeradicalsinfoodchemistrynutritionandhealtheffects |