Natural Antioxidants: Chemistry, Health Effects, and ApplicationsFereidoon Shahidi This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered. |
Contents
An Overview | 1 |
Antioxidants from Cereals and Legumes | 25 |
Antioxidants from Spices and Herbs | 64 |
Antioxidant and Biological Properties | 88 |
Carotenoids and Tocols from Palm Oil | 133 |
Chemistry | 150 |
Flavonoids as Antioxidants | 174 |
Antioxidative Activity of Condensed Tannins | 204 |
Role | 258 |
Antioxidant Activity of Carnosine | 271 |
Antioxidant Properties of Maillard Reaction | 296 |
Controlling Oxidation and WarmedOver Flavor | 311 |
Prediction of Oxidative Stability | 331 |
EPR Studies of Plant Polyphenols | 346 |
Measurement of Lipid Oxidation | 379 |
Application of Proton Nuclear Magnetic Resonance | 397 |
Optimizing Lipid Stability with Natural Inhibitors | 224 |
Vitamin Antioxidants and Disease Prevention | 245 |
Common terms and phrases
amino acids antioxidant activity ascorbic acid autoxidation B-carotene Biochem Biol biological caffeic Cancer canola carnosic carnosic acid carnosine carnosol carotene carotenoids catechin cells Cereal Chem chemical chops concentration containing diseases effect enzymes epicatechin esters ethanol extracts fatty acids ferulic acid flavonoids flavor Food Chem Food Sci formation fraction free radical H OH HPLC hydrogen hydroperoxides hydroxyl increased inhibition inhibitors levels lipid oxidation lipid peroxidation liver metabolism method mg/kg microsomes muscle natural antioxidants Nutr OCH3 OH H OH OH OH Oil Chem Osawa oxidase oxymyoglobin palm oil phenolic acids phenolic compounds phospholipids phytic acid plant polyphenols pork proanthocyanidins prooxidant protein quercetin radical scavenging Rancimat reaction reactive reported rosemary samples seed Shahidi soybean species spectroscopy stability storage superoxide synthetic Table TBARS theaflavins tion tocols tocopherols tocotrienols unsaturated vegetable vitamin vitamin E Wanasundara wine µg/mL ОН