Download Handbook of Antioxidants for Food Preservation by Fereidoon Shahidi PDF

By Fereidoon Shahidi

Lipid oxidation in meals ends up in rancidity, which compromises the sensory homes of nutrition and makes it unappealing to shoppers. The turning out to be development in the direction of traditional ingredients and preservatives signifies that new antioxidants are rising to be used in meals. This publication offers an outline of the nutrients antioxidants at the moment to be had and their functions in several foodstuff items. half one presents heritage details on a complete checklist of the most traditional and artificial antioxidants utilized in meals. half seems to be at methodologies for utilizing antioxidants in foodstuff, concentrating on the efficacy of antioxidants. half 3 covers the most meals commodities within which antioxidants are used.

  • Reviews many of the kinds of antioxidants utilized in foodstuff maintenance, together with chapters on tea extracts, typical plant extracts and artificial phenolics
  • Analyses the functionality of antixoxidants in numerous meals systems
  • Compiles major overseas study and advancements

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Extra resources for Handbook of Antioxidants for Food Preservation

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In a study of 587 incident primary lung cancer cases and 624 controls, it was concluded that consumption of a wide variety of vegetables had greater bearing on lung cancer risk in a population of smoking and nonsmoking women than intake of a specific carotenoid or total carotenoids (Wright, Mayne, Swanson, Sinha, & Alavanja, 2003). Other phytochemicals or interactions among phytochemicals, including carotenoids, may be more important in lung cancer prevention. β-carotene was also linked with the incidence of cardiovascular diseases.

2 Free radical scavenging Carotenoids can also scavenge free radicals, thereby breaking chain propagation. Carotenoids may interact with free radicals in three main ways (Young & Lowe, 2001): CAR + ROO% → CAR% + ROO (electron transfer) CAR + ROO% → CAR% + ROOH (hydrogen abstraction) CAR + ROO% → (ROO – CAR)% (addition) + – Potential influencing factors affecting the rates and mechanisms of free radical reactions include the nature of the free radical and its environment (aqueous or lipid regions) and structural features of the carotenoid (cyclic or acyclic, polar or apolar end groups, redox properties) (Mortensen & Skibsted, 1997a).

This finding has been largely attributed to lycopene, but the possibility that other components, perhaps in combination with lycopene, might be responsible for the health effect cannot be ruled out. S.

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