Free Radicals in Food: Chemistry, Nutrition and Health Effects

by Michael J. Morello, Fereidoon Shahidi, Chi-Tang Ho

Overview

Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food
Chemistry, Antioxidants, and Nutritional Biochemistry and Health.
Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk,
meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the
Antioxidant section cover phenolic and polyphenols from seeds and tea,
tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis,
atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.

Product Details

ISBN-13:	9780841237414
Publisher:	American Chemical Society
Publication date:	04/28/2002
Series:	ACS Symposium Series , #807
Pages:	368
Product dimensions:	6.20(w) x 9.10(h) x 1.00(d)

About the Author

Memorial University of Newfoundland

Rutgers University

Table of Contents

Preface
1. Free Radicals in Food: Chemistry, Nutrition, and Health, Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho
Free Radicals and Food Chemistry
2. EPR Methods for Studying Free Radicals in Foods, K. M. Schaich
3. Free Radical Generation during Extrusion: A Critical Contributor to Texturization, K. M. Schaich
4. CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee, T. Hofmann, W. Bors, and K. Stettmaier
5. Radical Induced Formation of D-Glucosone from Amadori Compounds, R. Liedke and K. Eichner
6. Factors Influencing Free Radical Generation in Food Emulsions, Eric A. Decker, D. Julian McClements, Wilailuk Chaiyasit, C. Nuchi, M. P. C. Silvestre, Jennifer R. Mancuso, Lawrence M. Tong, and Longyuan Mei
7. Spin Label Study of Water Binding and Protein Mobility in Lysozyme, K. M. Schaich
8. Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy, Dorthe Kristensen, Maiken V. Kröger-Ohlsen, and Leif H. Skibsted
9. The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk, Jacob H. Nielsen, Henrik Østdal, and Henrik J. Andersen
10. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems, Maiken V. Kr"ger-Ohlsen, Charlotte U. Carlsen, Mogens L. Andersen, and Leif H. Skibsted
11. NO-Production during Thermal Processing of Beef: Evidence for Protein Oxidation, K. M. Schaich
Natural Antioxidants
12. Antioxidants in Plants and Oleaginous Seeds, Fereidoon Shahidi
13. Inhibition of Citral Deterioration, Hideki Masuda, Toshio Ueno, Shuichi Muranishi, Susumu Irisawa, and Chi-Tang Ho
14. Antioxidant Activity of Tannins and Tannin-Protein Complexes: Assessment In Vitro and In Vivo, Ken M. Riedl, Stephane Carando, Helaine M. Alessio, Mark McCarthy, and Anne E. Hagerman
15. Effect of Roasting Process on the Antioxidant Properties of Cassia tora L., Gow-Chin Yen, Da-Yon Chuang, and Chi-Hao Wu
16. Free Radical and Oxidative Reactions of (-)-Epigallocatechin And (-)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea, Nanqun Zhu, Tzou-Chi Huang, Jen-Kun Lin, Chung S. Yang, and Chi-Tang Ho
17. Radical-Scavenging Activity of Green Tea Polyphenols, Takako Yokozawa and Erbo Dong
18. Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System, Sayuri Miyamoto, Kaeko Murota, Goro Kuwataz, Masatake Imai, Akihiko Nagao, and Juliji Terao
19. Bromination, Chlorination, and Nitration of Isoflavonoids, Brenda J. Boersma, Stephen Barnes, Rakesh P. Patel, Marion Kirk, Donald Muccio, and Victor M. Darley-Usmar
Nutritional Biochemistry and Health
20. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol, Jen-Kun Lin, Ping-Chung Chen, Chi-Tang Ho, and Shoei-Yn Lin-Shian
21. Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts, Ayako Kanazawa, Tomohiro Sawa, Takaaki Akaike, and Hiroshi Maeda
22. Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells, Yasujiro Morimitsu, Y. Nakamura, T. Osawa, and K. Uchida
23. Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza, Ming-Shi Shiao, Yih-Jer Wu, Elaine Lin, Wan-Jong Kuo, and Bao-Wen Chang
24. Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin, A. Murakami, Y. Nakamura, K. Koshimizu, and H. Ohigashi
Author Index
Subject Index

Editorial Reviews

"Researchers mostly from North America, Japan, and Taiwan, but also other parts of the world disseminate their recent findings. The first of the 24 studies comprises an introduction to refresh readers' memories on key aspects of free radicals and their reactions. The rest discuss such aspects as analyzing free radicals within food matrices, Maillard reactions, emulsions, dairy, and meat products; the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds; and free-radical inhibition in relationship to biochemical paths and cancerous cell cultures. No information is provided about any actual symposium they might derive from."—SciTech Book News

From the Publisher

Researchers mostly from North America, Japan, and Taiwan, but also other parts of the world disseminate their recent findings. The first of the 24 studies comprises an introduction to refresh readers' memories on key aspects of free radicals and their reactions. The rest discuss such aspects as analyzing free radicals within food matrices, Maillard reactions, emulsions, dairy, and meat products; the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds; and free-radical inhibition in relationship to biochemical paths and cancerous cell cultures. No information is provided about any actual symposium they might derive from. Annotation c. Book News, Inc., Portland, OR (booknews.com)