Natural Antioxidants: Chemistry, Health Effects, and Applications

Front Cover
Fereidoon Shahidi
The American Oil Chemists Society, 1997 - Antioxidants - 414 pages
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.
 

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Contents

Chapter
2
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
Copyright

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Page 396 - HW (1980) in Autoxidation in Food and Biological Systems (Simic, MG, and Karel, M., eds.) pp.

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