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Antioxidant Measurement and Applications

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Overview


Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.
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Product Details

  • ISBN-13: 9780841274280
  • Publisher: American Chemical Society
  • Publication date: 3/15/2007
  • Series: ACS Symposium Series , #956
  • Pages: 468
  • Product dimensions: 9.10 (w) x 6.10 (h) x 1.10 (d)

Meet the Author

Memorial University Newfoundland

Rutgers University

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Table of Contents

1. Antioxidant Measurement and Applications: An Overview, Fereidoon Shahidi and Chi-Tang Ho
2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question?, N.A. Michael Eskin and Ranjanna Bird
3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention., Rui Hai Liu and Dana Lynn Felice
4. Measurement of Antioxidant Activity in Food and Biological Systems, Fereidoon Shahidi and Ying Zhong
5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications, Ronald L. Prior and Xianli Wu
6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements, Rui Hai Liu
7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
8. Lipid Oxidation, Antioxidants and Spin Trapping, Mogens L. Andersen and Leif H. Skibsted
9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds, Woo-Sik Jeong and Mira Jun
10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation, Chia-Pei Liang, Mingfu Wang, James E. Simon, Fereidoon Shahidi and Chi-Tang Ho
11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts, Ronald B. Pegg, Ryszard Amarowicz, Marian Naczk and Fereidoon Shahidi
12. Antioxidants and Antioxidant Activities of Vegetables, Ting Sun and Joseph R. Powers
13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products, M. Naczk, R. Zadernowski and F. Shahidi
14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis), Hang Chen and Chi-Tang Ho
15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols, Jin-woo Jhoo
16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications, Jianmei Yu, Mohamed Ahmedna and Ipek Goktepe
17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype, Trust Beta, Sandi Kyaw Naing, Shin Nam, Archie Mpofu and Mario Therrien
18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils, John Parry, Kequan (Kevin) Zhou, Marla Luther and Liangli (Lucy) Yu
19. Antioxidants from Edible Seaweeds, Yvonne V. Yuan
20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols, Rong Tsao
21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant, Navindra P. Seeram and David Heber
22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties, Shirley Zafra-Stone, Manashi Bagchi and Debasis Bafchi
23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits, Rong Tsao, Mingchen Wang and Zeyuan Deng
24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK ½ in Rat Liver Epithelial Cells, Ki Won Lee and Hyong Joo Lee
25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants, Toshio Ueno, Yuto Suzuki, Chi-Tang Ho, and Hideki Masuda
26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products, Xuetong Fan
27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef, Janitha P.D. Wanasundara and Ronald B. Pegg

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