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Antioxidants in Food Vitamins and Supplements

Antioxidants in Food  Vitamins and Supplements
  • Author : Amitava Dasgupta
  • Publsiher : Academic Press
  • Release : 11 February 2014
  • ISBN : 0124059171
  • Pages : 360 pages
  • Rating : 5/5 from 1 ratings
GET THIS BOOKAntioxidants in Food Vitamins and Supplements

Summary:
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients


Antioxidants in Food, Vitamins and Supplements

Antioxidants in Food, Vitamins and Supplements
  • Author : Amitava Dasgupta,Kimberly Klein
  • Publisher : Academic Press
  • Release : 11 February 2014
GET THIS BOOKAntioxidants in Food, Vitamins and Supplements

Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate

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Antioxidant Food Supplements in Human Health

Antioxidant Food Supplements in Human Health
  • Author : Lester Packer,Midori Hiramatsu,Toshikazu Yoshikawa
  • Publisher : Elsevier
  • Release : 16 March 1999
GET THIS BOOKAntioxidant Food Supplements in Human Health

Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. An essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. Health effects of antioxidant nutrients Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme

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Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids
  • Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of DRIs,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds
  • Publisher : National Academies Press
  • Release : 27 August 2000
GET THIS BOOKDietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions

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Antioxidants in Sport Nutrition

Antioxidants in Sport Nutrition
  • Author : Manfred Lamprecht
  • Publisher : CRC Press
  • Release : 17 September 2014
GET THIS BOOKAntioxidants in Sport Nutrition

The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of

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Oxidative Stress and Chronic Degenerative Diseases

Oxidative Stress and Chronic Degenerative Diseases
  • Author : Jose Antonio Morales-Gonzalez
  • Publisher : BoD – Books on Demand
  • Release : 22 May 2013
GET THIS BOOKOxidative Stress and Chronic Degenerative Diseases

This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican

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Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release : 25 February 2015
GET THIS BOOKHandbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

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Antioxidants in Food

Antioxidants in Food
  • Author : Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
  • Publisher : CRC Press
  • Release : 12 April 2001
GET THIS BOOKAntioxidants in Food

Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of

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Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed
  • Author : Roberta Duyff
  • Publisher : HarperCollins
  • Release : 18 April 2017
GET THIS BOOKAcademy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid

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Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby,Ghada Mostafa Azzam
  • Publisher : BoD – Books on Demand
  • Release : 11 July 2018
GET THIS BOOKAntioxidants 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 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

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Basic Principles and Clinical Significance of Oxidative Stress

Basic Principles and Clinical Significance of Oxidative Stress
  • Author : Sivakumar Joghi Thatha Gowder
  • Publisher : BoD – Books on Demand
  • Release : 11 November 2015
GET THIS BOOKBasic Principles and Clinical Significance of Oxidative Stress

It is a natural phenomenon for all living organisms in the world to undergo different kinds of stress during their life span. Stress has become a common problem for human beings in this materialistic world. In this period, a publication of any material on stress will be helpful for the human society. The book Basic Principles and Clinical Significance of Oxidative Stress targets all aspects of oxidative stress, including principles, mechanisms, and clinical significance. This book covers four sections: Free

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Military Strategies for Sustainment of Nutrition and Immune Function in the Field

Military Strategies for Sustainment of Nutrition and Immune Function in the Field
  • Author : Institute of Medicine,Committee on Military Nutrition Research
  • Publisher : National Academies Press
  • Release : 13 May 1999
GET THIS BOOKMilitary Strategies for Sustainment of Nutrition and Immune Function in the Field

Every aspect of immune function and host defense is dependent upon a proper supply and balance of nutrients. Severe malnutrition can cause significant alteration in immune response, but even subclinical deficits may be associated with an impaired immune response, and an increased risk of infection. Infectious diseases have accounted for more off-duty days during major wars than combat wounds or nonbattle injuries. Combined stressors may reduce the normal ability of soldiers to resist pathogens, increase their susceptibility to biological warfare

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The Health Benefits of Foods

The Health Benefits of Foods
  • Author : Liana Claudia Salanta
  • Publisher : BoD – Books on Demand
  • Release : 01 April 2020
GET THIS BOOKThe Health Benefits of Foods

The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds

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The Technology of Vitamins in Food

The Technology of Vitamins in Food
  • Author : P. Berry Ottaway
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKThe Technology of Vitamins in Food

The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are

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Vitamin E

Vitamin E
  • Author : Etsuo Niki
  • Publisher : Royal Society of Chemistry
  • Release : 04 February 2019
GET THIS BOOKVitamin E

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the tocopherols and tocotrienols are actually a group of eight isomeric molecules that are characterized by a chromanol ring structure and a side chain. Providing an overview of the state-of-the-art of the chemistry of vitamin E, this book reflects the issues stemming from the complexity of the role and actions

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