By Edwin N. Frankel
The sector of antioxidants has elevated over the last six a long time right into a big range of multidisciplinary parts that have an effect on meals and health. the writer conveys the complexity of antioxidant chemistry by way of supplying an appreciation of a few of the phenomena that have an effect on oxidation and its inhibition in meals and organic systems. by means of emphasizing mechanistic facets of antioxidants and lipid oxidation, he additionally makes an attempt to split evidence from fiction by way of making a choice on the components desiring extra learn to enhance the knowledge of advanced antioxidant results and to stimulate higher designed technique and nutritional reports for the future. Beginning with an advent to antioxidants and its chemistry, chapters discover antioxidant motion in multiphase structures, protocols for meals and organic structures, nutrition antioxidants, antioxidants in biology and browing and glycation rection construction in biology.
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Additional info for Antioxidants in food and biology: Facts and fiction
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1, p. 261). weaker lipophilic group, such as monoglycerides. Common water-in-oil emulsions include butter and margarine. Micelles consist of free fatty acids dispersed in water by having the polar carboxyl group oriented mainly in the water phase and the non-polar fatty tail lying mainly in the oil phase. Although free fatty acid micelles are uncommon in foods consisting mainly of triacylglycerols, in small amounts micellar free fatty acids can decrease the oxidative stability of foods by solubilizing metal contaminants.
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