Download Food Oxidants and Antioxidants: Chemical, Biological, and by Grzegorz Bartosz PDF

By Grzegorz Bartosz

Nutrition antioxidants are of fundamental value for the renovation of nutrition caliber in the course of processing and garage. besides the fact that, the prestige of meals relies on a stability of antioxidants and prooxidants taking place in foodstuff. nutrition Oxidants and Antioxidants: Chemical, organic, and useful homes offers a single-volume reference at the results of certainly taking place and process-generated prooxidants and antioxidants on a variety of facets of meals quality.The e-book starts off with a common advent to oxidation in nutrition after which characterizes the most oxidants found in nutrients, together with enzymatic oxidants. Chapters hide oxidation power, mechanisms of oxidation of the most foodstuff parts (proteins and lipids), addition of exogenous oxidants in the course of meals processing, and the results of actual brokers corresponding to irradiation, freeze-thawing, and excessive hydrostatic strain in the course of processing. The booklet additionally discusses the results of oxidation on sensory features of nutrients parts and analyzes how oxidation and antioxidants have an effect on the nutritive and health-promoting gains of foodstuff components.The textual content examines ordinary antioxidants in meals, together with lesser-known ones similar to amino acids and polysaccharides, antioxidants generated in foodstuff due to processing, mechanisms of antioxidant task, and dimension of antioxidant job of meals parts. It explores the bioavailability of curcuminoid and carotenoids antioxidants and offers case experiences on normal foodstuff antioxidants, offering novel extraction tools for maintenance of antioxidant task. the ultimate chapters handle sensible antioxidant meals and drinks in addition to common rules at the results of meals at the redox homeostasis of the organism.

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Additional info for Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

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8 CARBOHYDRATE OXIDATION Classical nonenzymatic browning (Maillard reactions) is traditionally attributed to reactions of reducing sugars with amine-containing compounds, and it is uncertain whether these free-radical reactions are accompanied by the oxidative processes of saccharides. Free radicals do not play a significant role in the browning reactions of amine groups of ethanolamine and PUFA and in a saccharide–lecithin system (Nguyen et al. 2002). The presence of radicals and the oxidation of saccharides have been shown in an oxidative model system copper–carbohydrate (Cerchiaro et al.

The progress of lipid oxidation may also change the proportion of LMW Fe. The interaction of Hb with lipid hydroperoxides, primary lipid oxidation products, or trans-2-pentenal, an aldehyde product of the decomposition of lipid hydroperoxides, triggers the liberation of hemin (an oxidized form of the heme group) from the hemoprotein (Maestre, Pazos, and Medina 2009). The capacity of lipid hydroperoxides and trans-2-pentenal to promote the loss of the heme group from Hb may be ascribed to their ability to accelerate the oxidation of hemoproteins to met- forms (Maestre, Pazos, and Medina 2009).

Oxidation affects all food components, but their impact on food quality is not uniform. Among the main components, lipid and protein oxidation are the most important destructors of the quality of food. Carbohydrate oxidation does not play a significant role in determining the quality of food under conventional conditions, while the antioxidant properties of saccharides do. Oxidative processes apply Oxidation of Food Components 17 to all food components, and the interaction between them affects the course of oxidation.

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