Food Science

Download Antioxidants in food, vitamins and supplements : prevention by Amitava Dasgupta PDF

By Amitava Dasgupta

Antioxidants in nutrition, supplementations and Supplements bridges the space among books geared toward shoppers and technical volumes written for investigators in antioxidant examine. It explores the position of oxidative rigidity within the pathophysiology of varied illnesses in addition to antioxidant meals, supplements, and all antioxidant vitamins, together with natural supplementations. It deals healthcare pros a wealthy source of key scientific details and easy clinical factors correct to the improvement and prevention of particular ailments. The e-book is written at an intermediate point, and will be simply understood by means of readers with a faculty point chemistry and biology background.

  • Covers either oxidative stress-induced ailments in addition to antioxidant-rich meals (not the chemistry of antioxidants)
  • Contains easy-to-read tables and figures for speedy reference info on antioxidant meals and vitamins
  • Includes a glycemic index and a desk of ORAC values of assorted fruit and veggies for clinicians to simply make strategies to patients

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Extra resources for Antioxidants in food, vitamins and supplements : prevention and treatment of disease

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Exogenous markers for the characterization of human disease associated with oxidative stress. Biochimie 2013;95:578À84. [45] Yeum KJ, Russell RM, Krinsky NI, Aldini G. Biomarkers of antioxidant capacity in the hydrophilic and lipophilic compartments of human plasma. Arch Biochem Biophys 2004;430:97À103. [46] Yucel H, Ozaydin M, Dogan A, Erdogan D, et al. Evaluation of plasma oxidative status in patients with slow coronary flow. Kardiol Pol 2013;71:588À94. 1 INTRODUCTION In general, oxygen-centered free radicals (reactive oxygen species), such as superoxide anion, hydroxyl radical, peroxyl radical, and alkoxy radical, and reactive nitrogen species such as nitric oxide and related free radicals, play an important role in inducing oxidative stress and damaging most biomolecules, including lipids, proteins, nucleic acids, and carbohydrates [1].

DPPH is a stable radical, and solution of DPPH can be made in methanol. After mixing with a sample solution containing the antioxidant of interest, absorption is monitored for 30 min or until the absorption is stable. The concentration of antioxidant needed to reduce DPPH concentration by 50% is termed EC50 (moles of antioxidant per mole of DPPH). JimenezEscrig et al. 16 for lycopene, a good antioxidant. The FolinÀCiocalteu reducing capacity (FCR) assay, which employs the FolinÀCiocalteu method, was originally developed for analysis of protein taking advantage of reactivity of this reagent toward protein tyrosine (which has a phenolic group) and was expanded by Singleton et al.

3 Inhibition of Low-density Lipoprotein Oxidation, Linoleic Acid Oxidation, and Other Assays Based on Hydrogen Atom Transfer Reaction Inhibition of low-density lipoprotein (LDL) oxidation assay is also used to estimate total antioxidant capacity of extracts of natural products. Many antioxidants, including phenolic antioxidants present in red wine, inhibit LDL oxidation in vitro. Chu and Liu [9] measured free radical scavenging capacity of antioxidants and extracts of natural products by their ability to inhibit oxidation of human LDL by peroxyl radicals generated by thermal decomposition of water-soluble ABAP at 37 C.

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