By Edwin N. Frankel
The sphere of antioxidants has extended over the last six a long time right into a big choice of multidisciplinary parts that have an effect on meals and health. the writer conveys the complexity of antioxidant chemistry by way of supplying an appreciation of a few of the phenomena that impact 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 proof from fiction by means of selecting the components wanting extra learn to enhance the knowledge of advanced antioxidant results and to stimulate larger designed method and nutritional stories for the future. Beginning with an creation to antioxidants and its chemistry, chapters discover antioxidant motion in multiphase structures, protocols for meals and organic structures, foodstuff antioxidants, antioxidants in biology and browing and glycation rection construction in biology.
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Extra resources for Antioxidants in food and biology: Facts and fiction
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Frying). 1) and by the absence of oxidizable sites. The efficiency of an antioxidant will increase via the presence of a labile A–H bond and the stability of the resulting phenoxyl radical. The activities observed with different phenolic antioxidants vary markedly with different oxidizing lipid substrates (Lipid Oxidation, 2nd ed, 2005, Chapter 9). The activity of phenolic antioxidants is also affected by their initial oxidation products. Some of these products have similar antioxidant activity, via the same hydrogen donor property of the parent compound.
Resonance stabilization of phenoxy radicals from tri-substituted phenols. temperatures, such as frying, or in the presence of metal catalysts or other oxidation promoters such as free fatty acids. Antioxidants can also inhibit the initiation steps (2), (3) and (4) by reacting with the alkoxyl and the peroxyl radicals, and the decomposition of hydroperoxides by reacting with the alkoxyl radicals produced by the homolytic cleavage reaction (14). LOOH ——➤ LO· + ·OH (14) The alkoxyl radicals from reaction (14) undergo cleavage to produces aldehydes and other decomposition compounds, which contribute to rancidity in foods and biologically damaging reactions with enzymes, proteins and lipoproteins.