Antioxidants in Foods and Its Applications
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and...
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| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
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IntechOpen
2023
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| Առցանց հասանելիություն: | ONIX_20231201_9781789233797_1478 |
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| collection | Directory of Open Access Books |
| description | Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications." |
| format | Online |
| id | doab-20.500.12854ir-130369 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
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| spelling | doab-20.500.12854ir-1303692024-03-31T13:09:23Z Antioxidants in Foods and Its Applications Shalaby, Emad Mostafa Azzam, Ghada phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications." 2023-12-01T17:23:41Z 2023-12-01T17:23:41Z 2018 book ONIX_20231201_9781789233797_1478 9781789233797 9781789233780 9781838816407 https://directory.doabooks.org/handle/20.500.12854/130369 eng image/jpeg n/a https://www.intechopen.com/books/6678 https://mts.intechopen.com/storage/books/6678/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.72008 10.5772/intechopen.72008 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781789233797 9781789233780 9781838816407 IntechOpen 178 open access |
| spellingShingle | phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition Antioxidants in Foods and Its Applications |
| title | Antioxidants in Foods and Its Applications |
| title_full | Antioxidants in Foods and Its Applications |
| title_fullStr | Antioxidants in Foods and Its Applications |
| title_full_unstemmed | Antioxidants in Foods and Its Applications |
| title_short | Antioxidants in Foods and Its Applications |
| title_sort | antioxidants in foods and its applications |
| topic | phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition |
| topic_facet | phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition |
| url | ONIX_20231201_9781789233797_1478 |