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Antioxidants in food and biology: Facts and fiction

E N Frankel, University of California, USA

Oily Press Lipid Library Series No. 20

I have no hesitation in recommending this volume to libraries, students and teachers alike both in the food and the pharma sectors.
Lipid Technology

The book is written in clear language and thus can be easily understood even by non-English speaking coleagues and students. The book offers excellent information to food scientists, biologists, researchers, medical experts, teachers and advanced students. Many figures, graphs, tables, and references will invite for further study. I warmly recommend the book for all colleagues interested in lipid antioxidants.
European Journal of Lipid Science and Technology

…a well written and informative text by one of the top investigators in the field of food lipid oxidation.
Inform

The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems.

Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease.

ISBN 0 9552512 0 6
ISBN-13: 978 0 9552512 0 7
March 2007
268 pages  234 x 156mm  hardback  
£130.00 / US$220.00 / €155.00

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About the author

Edwin N. Frankel, University of California, USA.

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Contents

Introduction to antioxidants
 - Past aspects
 - Present aspects
 - Future aspects
 - Bibliography

Chemistry of antioxidation
 - Free radical mechanisms
 - Classes of antioxidants
 - Structure-activity relationships
 - Synergistic antioxidant systems
 - Inhibition of photosensitized oxidation
 - Antioxidant enzymes in food systems
 - Inhibition of biological oxidation
 - Bibliography

Antioxidant action in multiphase systems
 - Multiphase colloidal systems
 - Partition
 - Summary
 - Bibliography

Antioxidant protocols for foods and biological systems
 - Food and biological oxidation methods
 - Antiradical methods
 - Comparison of antiradical methods with in vitro LDL oxidation
 - Recommended protocols
 - Bibliography

Food antioxidants
 - Interactions of lipids with proteins and sugars
 - Synergism of phospholipids
 - Plant and beverage sources of phenolic compounds
 - Vegetable oils
 - Milk products
 - Meat products
 - Fish products
 - Cereal products
 - Special foods, fruits, plant extracts, herbs and spices
 - Bibliography

Antioxidants in biology
 - Biological antioxidant defense systems
 - Antioxidant enzymes
 - Inhibition of LDL oxidation and coronary heart disease by antioxidants
 - In vitro versus in vivo studies
 - Postprandial oxidative stress
 - Prooxidant chemistry of phenolic antioxidants
 - Bioavailability, absorption and pharmacokinetic studies
 - ‘Non-antioxidant’ activities of phenolic compounds
 - Dietary recommendations
 - Bibliography

Browning and glycation reaction products in biology
 - Biological antioxidant activity of Maillard reaction products
 - Advanced lipoxidation and glycation end products
 - Inhibition of AGE formation
 - Future research
 - Bibliography

Future perspectives
 - Tocopherols
 - Flavonoids
 - Nutrition studies
 - Activities in the gastrointestinal (GI) tract
 - What is an antioxidant?
 - Future research
 - Bibliography