Free radicals in foods : chemistry, nutrition, and health effects / Michael J. Morello, Fereidoon Shahidi, Chi-Tang Ho, editors.

Format:

Book

Contributor:

Morello, Michael J., 1953-

Shahidi, Fereidoon, 1951-

Ho, Chi-Tang, 1944-

Series:

ACS symposium series ; 807.

ACS symposium series ; 807

Language:

English

Subjects (All):

Free radicals (Chemistry)--Pathophysiology--Congresses.

Free radicals (Chemistry).

Free radicals (Chemistry)--Congresses.

Food--Composition--Congresses.

Food.

Food--Composition.

Free radicals (Chemistry)--Pathophysiology.

Genre:

Conference papers and proceedings.

Physical Description:

xii, 356 pages : illustrations ; 24 cm.

Place of Publication:

Washington, DC : American Chemical Society, [2002]

Summary:

Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.

Contents:

1. Free Radicals in Foods: Chemistry, Nutrition, and Health / Mchael J. Morello, Fereidoon Shahidi, Chi-Tang Ho 1

Free Radicals and Food Chemistry

2. EPR Methods for Studying Free Radicals in Foods / K. M. Schaich 12

3. Free Radical Generation during Extrusion: A Critical Contributor to Texturization / K. M. Schaich 35

4. CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee / T. Hofmann, W. Bors, K. Stettmaier 49

5. Radical Induced Formation of D-Glucosone from Amadori Compounds / R. Liedke, K. Eichner 69

6. Factors Influencing Free Radical Generation in Food Emulsions / Eric A. Decker, D. Julian McClements, Wilailuk Chaiyasit, C. Nuchi, M. P. C. Silvestre, Jennifer R. Mancuso, Lawrence M. Tong, Longyuan Mei 83

7. Spin Label Study of Water Binding and Protein Mobility in Lysozyme / K. M. Schaich 98

8. Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy / Dorthe Kristensen, Maiken V. Kroger-Ohlsen, Leif H. Skibsted 114

9. The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk / Jacob H. Nielsen, Henrik Ostdal, Henrik J. Andersen 126

10. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems / Maiken V. Kroger-Ohlsen, Charlotte U. Carlsen, Mogens L. Andersen, Leif H. Skibsted 138

11. NO. Production during Thermal Processing of Beef: Evidence for Protein Oxidation / K. M. Schaich 151

Natural Antioxidants

12. Antioxidants in Plants and Oleaginous Seeds / Fereidoon Shahidi 162

13. Inhibition of Citral Deterioration / Hideki Masuda, Toshio Ueno, Shuichi Muranishi, Susumu Irisawa, Chi-Tang Ho 176

14. Antioxidant Activity of Tannins and Tannin

Protein Complexes: Assessment In Vitro and In Vivo / Ken M. Riedl, Stephane Carando, Helaine M. Alessio, Mark McCarthy, Ann E. Hagerman 188

15. Effect of Roasting Process on the Antioxidant Properties of Cassia tora L. / Gow-Chin Yen, Da-Yon Chuang, Chi-Hao Wu 201

16. Free Radical and Oxidative Reactions of (

)-Epigallocatechin And (

)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea / Nanqun Zhu, Tzou-Chi Huang, Jen-Kun Lin, Chung S. Yang, Chi-Tang Ho 213

17. Radical-Scavenging Activity of Green Tea Polyphenols / Takako Yokozawa, Erbo Dong 224

18. Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System / Sayuri Miyamoto, Kaeko Murota, Goro Kuwataz, Masatake Imai, Akihiko Nagao, Juliji Terao 241

19. Bromination, Chlorination, and Nitration of Isoflavonoids / Brenda J. Boersma, Stephen Barnes, Rakesh P. Patel, Marion Kirk, Donald Muccio, Victor M Darley-Usmar 251

Nutritional Biochemistry and Health

20. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol / Jen-Kun Lin, Ping-Chung Chen, Chi-Tang Ho, Shoei-Yn Lin-Shian 264

21. Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts / Ayako Kanazawa, Tomohiro Sawa, Takaaki Akaike, Hiroshi Maeda 282

22. Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells / Yasujiro Morimitsu, Y. Nakamura, T. Osawa, K. Uchida 301

23. Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza / Ming-Shi Shiao, Yih-Jer Wu, Elaine Lin, Wan-Jong Kuo, Bao-Wen Chang 310

24. Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin / A. Murakami, Y. Nakamura, K. Koshimizu, H. Ohigashi 329.

Notes:

"Distributed by Oxford University Press"--T.p. verso.

Includes bibliographical references and indexes.

ISBN:

0841237417

OCLC:

47965116