Free radicals in food : chemistry, nutrition, and health effects /
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| Imprint: | Washington, DC : American Chemical Society : Distributed by Oxford University Press, c2002. |
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| Description: | xii, 356 p. : ill. ; 24 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4606002 |
Table of Contents:
- Preface
- 1.. Free Radicals in Foods: Chemistry, Nutrition, and Health
- Free Radicals and Food Chemistry
- 2.. EPR Methods for Studying Free Radicals in Foods
- 3.. Free Radical Generation during Extrusion: A Critical Contributor to Texturization
- 4.. CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee
- 5.. Radical Induced Formation of D-Glucosone from Amadori Compounds
- 6.. Factors Influencing Free Radical Generation in Food Emulsions
- 7.. Spin Label Study of Water Binding and Protein Mobility in Lysozyme
- 8.. Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy
- 9.. The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk
- 10.. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems
- 11.. NO. Production during Thermal Processing of Beef: Evidence for Protein Oxidation
- Natural Antioxidants
- 12.. Antioxidants in Plants and Oleaginous Seeds
- 13.. Inhibition of Citral Deterioration
- 14.. Antioxidant Activity of Tannins and Tannin--Protein Complexes: Assessment In Vitro and In Vivo
- 15.. Effect of Roasting Process on the Antioxidant Properties of Cassia tora L.
- 16.. Free Radical and Oxidative Reactions of (--)-Epigallocatechin And (--)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea
- 17.. Radical-Scavenging Activity of Green Tea Polyphenols
- 18.. Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System
- 19.. Bromination, Chlorination, and Nitration of Isoflavonoids
- Nutritional Biochemistry and Health
- 20.. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol
- 21.. Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts
- 22.. Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells
- 23.. Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza
- 24.. Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin
- Author Index
- Subject Index
