By Edwin N. Frankel

ISBN-10: 0955251206

ISBN-13: 9780955251207

The sphere of antioxidants has multiplied during the last six many years right into a good selection of multidisciplinary parts that impact meals and health.  the writer conveys the complexity of antioxidant chemistry by means of offering an appreciation of some of the phenomena that have an effect on oxidation and its inhibition in meals and organic systems.  by means of emphasizing mechanistic facets of antioxidants and lipid oxidation, he additionally makes an attempt to split evidence from fiction by means of settling on the components wanting extra examine to enhance the knowledge of complicated antioxidant results and to stimulate larger designed method and nutritional reports for the future. Beginning with an creation to antioxidants and its chemistry, chapters discover antioxidant motion in multiphase platforms, protocols for meals and organic platforms, meals antioxidants, antioxidants in biology and browing and glycation rection creation in biology.

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2). Although in the absence of added iron, 100 μM EDTA almost completely inhibited the oxidation of the fish oil emulsion, in the presence of 100 or 200 μM of Fe2+, EDTA significantly promoted the oxidation. However, EDTA effectively inhibited oxidation of these emulsions on increasing the molar ratios of EDTA to iron (2:1 and 4:1). Therefore EDTA was an effective iron chelator in these emulsions, when added at equivalent or higher molar concentrations than those of iron. This prooxidant effect can be explained by the preferential chelation of EDTA with Fe3+ relative to Fe2+.

J. Oleo Science, 50, 387– 391. Frankel, EN (2005) Lipid Oxidation, Second Edition, The Oily Press, Bridgwater, England. Frankel, EN and Meyer, AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. , 80, 1925– 1941. Frankel, EN, Kanner, J, German, JB, Parks, E and Kinsella, JE (1993) Inhibition of in vitro oxidation of human low-density lipoprotein with phenolic substances in red wine. The Lancet, 341, 454–457. 18 ANTIOXIDANTS IN FOOD AND BIOLOGY German, JB and Walzem, RL (2000) The health benefits of wine.

On one hand, the combination of β-carotene and α-tocopherol inhibited lipid oxidation in a liver microsome model system more significantly than the sum of the individual inhibitions. This synergistic effect suggests a reinforcing interaction between the two components as efficient radical trapping antioxidants. On the other hand, supplementation with β-carotene in vivo and in vitro did not inhibit the oxidation of LDL induced either with copper or with the artificial azo initiator AAPH. By itself, β-carotene supplementation promoted the in vivo oxidation of LDL by shortening the lag phase using copper as catalyst.

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Antioxidants in food and biology: Facts and fiction by Edwin N. Frankel


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