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The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per­ oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci­ dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad­ dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem­ ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti­ oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.








Content:
Front Matter....Pages i-xii
Initiation of the Autoxidation of Polyunsaturated Fatty Acids (PUFA) by Ozone and Nitrogen Dioxide....Pages 1-16
Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolysis....Pages 17-26
Singlet Oxygen-Initiated Photooxidation of Unsaturated Fatty Acid Esters and Inhibitory Effects of Tocopherols and β-Carotene....Pages 27-44
EPR Studies in Autoxidation....Pages 45-70
Spin Trapping of Radical Species Involved in the Propagation of Lipid Peroxidation....Pages 71-87
Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substances....Pages 89-118
The Autoxidation of Cholesterol....Pages 119-132
Activities of FDA’s Division of Nutrition Regarding Cholesterol Oxides....Pages 133-140
Analytical Methods Used in the Study of Autoxidation Processes....Pages 141-170
Rapid Instrumental Analysis of Lipid Oxidation Products....Pages 171-183
Simplified Tests for Fat Deterioration....Pages 185-190
Lipid Oxidation, Secondary Reactions, and Water Activity of Foods....Pages 191-206
Autoxidation of Fats and Oils at Elevated Temperatures....Pages 207-221
Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptides....Pages 223-235
Oxidative Crosslinking of Proteins and Other Biopolymers....Pages 237-247
Natural Antioxidants....Pages 249-259
Natural Antioxidants of Soybeans and Other Oil-Seeds....Pages 261-282
Recent Trends in Food Applications of Antioxidants....Pages 283-293
Antioxidative Effect of Maillard Reaction Intermediates....Pages 295-365
Antioxidants as Blocking Agents Against Nitrosamine Formation....Pages 367-385
Optimization of the Antioxidant System in a Dietary Supplement....Pages 387-403
Peroxidation of Lipids in Model Systems and in Biomembranes....Pages 405-411
Superoxide Radical and Superoxide Dismutases: Threat and Defense....Pages 413-428
Lipid Enzymes: Lipases, Lipoxygenases, and “Hydroperoxidases”....Pages 429-446
Enzyme-Catalyzed Lipid Oxidation in Muscle Microsomes....Pages 447-504
Lipoxygenase-Catalysed Oxidation of Linoleic Acid....Pages 505-527
Lipid Peroxidation: The Role of Hepatic FAD-Monooxygenase....Pages 529-540
Intracellular Mechanisms for Lipid Peroxide Decomposition....Pages 541-562
Biological Effects of Some Products of Cholesterol Autoxidation....Pages 563-587
Possible Role of Oxidized Lipids in Atherosclerosis....Pages 589-597
Arterial Wall Injury and Repair Due to Oxygenated Sterols and Possible Precursors....Pages 599-611
Is Peroxidation Important in the Cancer Process....Pages 613-637
Back Matter....Pages 639-649
....Pages 651-659
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