By Edwin N. Frankel
The sector of antioxidants has multiplied over the last six a long time right into a wide selection of multidisciplinary parts that impact meals and health. the writer conveys the complexity of antioxidant chemistry via supplying an appreciation of some of the phenomena that have an effect on oxidation and its inhibition in meals and organic systems. through emphasizing mechanistic points of antioxidants and lipid oxidation, he additionally makes an attempt to split proof from fiction through picking the parts wanting additional learn to enhance the knowledge of advanced antioxidant results and to stimulate greater designed method and nutritional experiences 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 creation in biology.
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Extra info for Antioxidants in food and biology: Facts and fiction
Frankel, EN, Kanner, J, German, JB, Parks, E and Kinsella, JE (1993) Inhibition of in vitro oxidation of human low-density lipoprotein with phenolic substances in red wine. The Lancet, 341, 454–457. 18 ANTIOXIDANTS IN FOOD AND BIOLOGY German, JB and Walzem, RL (2000) The health benefits of wine. Ann. Rev. , 20, 561– 593. Halliwell, B and Gutteridge, JMC (1990) Role of free radicals and catalytic metal ions in human disease: An overview. Meth. , 186 (Part B), 1–85. Higdon, JV and Frei, B (2002) Vitamin C: An introduction.
Although the lipid-soluble vitamin E is located in biological membranes, the more polar tocopheroxyl radical formed by reaction (21) becomes oriented at the membrane–water interface where it becomes accessible to the water-soluble ascorbate allowing reaction (22) to occur, thus recycling α-tocopherol. 5). This synergism may be explained by an increase in oxidative stability of the antioxidants by the mutual protection of the antioxidant radicals in a mixture. Another type of synergism is observed with mixtures of phenolic compounds and lecithin polyols and amino acids.
The relative antioxidant potency of phenolic compounds in liposomes was mediated to different extents by the presence of protein. At high relative metal concentrations, however, these phenolic complexes can also promote lipid oxidation. Lactoferrin is an iron transport non-heme glycoprotein, present in human milk and many biological secretions, which can effectively inhibit the oxidation of various lipid systems through its iron-binding capacity. However, this protein can also have prooxidant activity depending on the lipid system and its concentration relative to the concentration of metal ions.