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Lipid Oxidation In Food And Biological Systems
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Book Synopsis Lipid Oxidation in Food and Biological Systems by : Carlos Bravo-Diaz
Download or read book Lipid Oxidation in Food and Biological Systems written by Carlos Bravo-Diaz and published by Springer Nature. This book was released on 2022-02-06 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.
Book Synopsis Autoxidation in Food and Biological Systems by : M.G. Simic
Download or read book Autoxidation in Food and Biological Systems written by M.G. Simic and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Lipid Oxidation by : Edwin N. Frankel
Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Download or read book Lipid Oxidation written by Amy S. Logan and published by Elsevier. This book was released on 2015-08-15 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
Book Synopsis Measuring Oxidants and Oxidative Stress in Biological Systems by : Lawrence J. Berliner
Download or read book Measuring Oxidants and Oxidative Stress in Biological Systems written by Lawrence J. Berliner and published by Springer Nature. This book was released on 2020-08-08 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes the methods of analysis and determination of oxidants and oxidative stress in biological systems. Reviews and protocols on select methods of analysis of ROS, RNS, oxygen, redox status, and oxidative stress in biological systems are described in detail. It is an essential resource for both novices and experts in the field of oxidant and oxidative stress biology.
Book Synopsis Seafoods: Chemistry, Processing Technology and Quality by : Fereidoon Shahidi
Download or read book Seafoods: Chemistry, Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Book Synopsis Lipid Peroxidation in Biological Systems by : Alex Sevanian
Download or read book Lipid Peroxidation in Biological Systems written by Alex Sevanian and published by The American Oil Chemists Society. This book was released on 1988 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Oxidation in Food by : Allen J. St. Angelo
Download or read book Lipid Oxidation in Food written by Allen J. St. Angelo and published by . This book was released on 1992 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR
Book Synopsis Antioxidants in Food and Biology by : E N Frankel
Download or read book Antioxidants in Food and Biology written by E N Frankel and published by Oily Press. This book was released on 2007-03-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease.
Book Synopsis Autoxidation in Food and Biological Systems by : Workshop on Autoxidation Processes Staff
Download or read book Autoxidation in Food and Biological Systems written by Workshop on Autoxidation Processes Staff and published by . This book was released on with total page 671 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemical Changes in Food during Processing by : Thomas Richardson
Download or read book Chemical Changes in Food during Processing written by Thomas Richardson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Book Synopsis Chemical, Biological, and Functional Aspects of Food Lipids by : Zdzislaw Z. E. Sikorski
Download or read book Chemical, Biological, and Functional Aspects of Food Lipids written by Zdzislaw Z. E. Sikorski and published by CRC Press. This book was released on 2010-11-04 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Book Synopsis Biochemistry of Foods by : N.A.M. Eskin
Download or read book Biochemistry of Foods written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Book Synopsis Free Radicals and Oxidation Phenomena in Biological Systems by : Roberfroid
Download or read book Free Radicals and Oxidation Phenomena in Biological Systems written by Roberfroid and published by CRC Press. This book was released on 1994-12-14 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers an analysis of the biological processes mediated by free radicals, from a toxicological point of view, providing easy access to information in an integrated, coherent presentation. The chemistry and biochemistry of all principal types of radical are explained, and the multiple forms in whch radicals participate in living organisms are investigated.;This work should be of use to biochemists, pharmacologists, pharmaceutical researchers, food scientists and technologists, nutritionists, toxicologists, chemists, biologists and graduate students in these disciplines.
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Peroxidation by : Angel Catalá
Download or read book Lipid Peroxidation written by Angel Catalá and published by Nova Science Publishers. This book was released on 2017 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an overview of lipid peroxidation: inhibition, effects and mechanisms. The topics analyzed, cover a broad spectrum of functions played by lipid peroxidation and presents new information in this area of research. The topics analyzed include: progress in the knowledge of lipid peroxidation, from the first evidences issued by Nicolas Theodore de Saussure in Paris 1804; fighting against lipid peroxidation: the unique story of docosahexaenoic acid in the brain; protective effects of melatonin and structurally-related molecules in reducing membrane rigidity due to lipid peroxidation; synergistic effects of antioxidant compositions during inhibited lipid autoxidation; lipid peroxidation and animal longevity; free radicals in health and disease; lipid peroxidation in autoimmune diseases; aldehydes derived from lipid peroxidation in cancer and autoimmunity; the role of reactive oxygen species and lipid peroxidation in the neurodegenerative process after spinal cord injury; kinetics and mechanisms of inhibited lipid autoxidation in presence of 4-substituted-coumarins; hypoxia and oxidative stress: cell signaling mechanisms and protective role of vitamin C and cilnidipine; characterization of oxidative stress and antioxidant potency; paying attention to time and location; lipid peroxidation in aquatic organisms: ontogenetic, phylogenetic and ecological aspects; chemistry of lipid oxidation in edible oils; and menopause progression and oxidative stress: associated mechanisms and the importance of physical exercise.
Book Synopsis Lipid Signaling and Metabolism by : James M. Ntambi
Download or read book Lipid Signaling and Metabolism written by James M. Ntambi and published by Academic Press. This book was released on 2020-08-09 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Signaling and Metabolism provides foundational knowledge and methods to examine lipid metabolism and bioactive lipid signaling mediators that regulate a broad spectrum of biological processes and disease states. Here, world-renowned investigators offer a basic examination of general lipid, metabolism, intracellular lipid storage and utilization that is followed by an in-depth discussion of lipid signaling and metabolism across disease areas, including obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders. Throughout, authors demonstrate how expanding our understanding of lipid mediators in metabolism and signaling enables opportunities for novel therapeutics. Emphasis is placed on bioactive lipid metabolism and research that has been impacted by new technologies and their new potential to transform precision medicine. Provides a clear, up-to-date understanding of lipid signaling and metabolism and the impact of recent technologies critical to advancing new studies Empowers researchers to examine bioactive lipid signaling and metabolism, supporting translation to clinical care and precision medicine Discusses the role of lipid signaling and metabolism in obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders, among others
