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This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The
The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrit
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of ox
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food co
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another el