6 edition of The Antioxidants (The Nutrition Superbook, Vol 1) found in the catalog.
by Keats Pub
Written in English
|The Physical Object|
|Number of Pages||400|
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 Cited by: Antioxidants (ISSN ; CODEN: ANTIGE) is an international peer-reviewed open access journal published monthly online by MDPI. The International Coenzyme Q10 Association (ICQ10A) and Israel Society for Oxygen and Free Radical Research (ISOFRR) are affiliated with Antioxidants and their members receive discounts on the article process charges.. Open Access free for readers, with article.
Based on the complex nature of antioxidants and ROS, it would thus be extremely unlikely that a magic bullet with a high dose of one or a few particular antioxidants such as vitamin C, vitamin E, or β-carotene would protect all parts of the cells, organs, and tissues against oxidative damage and oxidative stress, at the same time without destroying any of the numerous normal and beneficial Cited by: 3. 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 2/5(1).
Antioxidant synergism is the cooperative effect of antioxidants, or an antioxidant with other compounds, to produce better antioxidant activity than the sum of activities of the individual antioxidants when used by themselves. For example, two or more phenolic antioxidants can give synergistic effects due to differences in steric hindrance. Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, North Virginia Street, Reno, NV , USA Interests: involved in various research regarding nutrition, toxicology, and environmental-health sciences; research has been directed toward better understanding the role of micronutrients, antioxidants, and other bioactive chemicals in health, and developing.
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Product details Series: Keats Good Health Guides Paperback: 48 pages Publisher: McGraw-Hill; 1 edition (Janu ) Language: English ISBN X ISBN Product Dimensions: x x inches Shipping Weight: ounces /5(4). The Antioxidant Miracle is the first popular book to reveal the full range of healing benefits of lipoic acid, the most versatile and powerful antioxidant and nature's secret weapon in treating heart disease, cancer, diabetes, and liver disease/5(50).
The Antioxidant Miracle is the first popular book to reveal the full range of healing benefits of lipoic acid, the most versatile and powerful antioxidant and nature’s secret weapon in treating heart disease, cancer, diabetes, and liver by: The Antioxidants book.
Read reviews from world’s largest community for readers.4/5(5). This book by Roger McMullen explains how the ingredients in skincare products work. It gives excellent coverage to the structure and function of skin and oxidation and the problems that occur when the two meet.
The primary focus is on the benefits of antioxidants, such as Cited by: 2. Have read a lot of books on nutrition and health in recent years(have diabetes and had two blood clots in my right leg) and I found this book to be excellent for a few reasons.
One was the way the information is presented- all of the major antioxidants are discussed as well as many of the less well-known/5(12). The Antioxidant Cookbook: A Nutritionist's Secret Strategy Paperback – January 1, by Michael Weiner (Author), Janet Weiner (Editor)/5(11).
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 The Antioxidants book in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements.
Cooper cites many scientific studies that show high does of these antioxidants reduce the risk of heart disease and cancer. However, this book was originally published inand more recent studies have not given unqualified support to these earlier studies.
In fact, more recent studies have been by: 3. Proper use of antioxidants could be as important to your health as the discovery of antibiotics.
The goal of this book is to help you in preventing the onset of the diseases listed. Perhaps you'll slow their progress if they have already begun or even reverse the disease process.
antioxidant, substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are added to foods (see food additives) to prevent them from becoming rancid or from discoloring.
Handbook of Antioxidants provides a wealth of information on the mechanics, practical effects and applications of a wide range of antioxidants.
The book starts by introducing the general concepts relating to antioxidants and their application, then segues into a discussion on existing natural and synthetic antioxidants, characterizing their general properties and application. The term “antioxidant” is not always clearly defined in either popular or scientific literature.
In the most general sense, a natural or synthetic antioxidant directly or indirectly functions to minimize damage to biomolecules (mostly proteins, lipids, and DNA) caused by reactive oxygen species (ROS) and/or reactive nitrogen oxide species (RNOS). Screening complex mixtures of organic.
Pearson and Shaw made free radicals and antioxidants mainstream with their book "Life Extension" in the s. They put the idea before the public that had been developed in the s that oxygen, while necessary for life, can become "radicalized" and attack DNA and cell membranes/5.
Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. Recently I've read a book which has changed my life by summarizing the vast amount of research which has been done in the past few decades on antioxidants and their role in preventing degenerative diseases.
If you read the Antioxidant Miracle you won't be without antioxidants afterward. Abstract. This chapter focuses on the role of amino acids and peptides as antioxidants in foods. In the first part, amino acids are discussed, focusing on the effect of molecular structure on their antioxidant effects as evaluated using in vitro or model food systems.
The second part focuses on protein fragments (peptides) generated from enzymatic hydrolysis of food proteins. Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance!Offering over contemporary references more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute.
Antioxidants may play a role in preventing heart disease, cancer and other diseases. See which foods are abundant in antioxidants.
Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity.
Antioxidants are incredibly important, but most people don't really understand what they are. This article explains it all in human terms.Rong Tsao, in Handbook of Antioxidants for Food Preservation, Conclusion. Antioxidants used in food products, either natural or synthetic, can interact among themselves and result in synergistic, additive, and antagonistic interactions.
Naturally occurring antioxidants, including antioxidant vitamins (e.g., vitamin C and vitamin E) and phytochemical antioxidants (e.g., polyphenols.One dietary source of antioxidants is vitamins. In our discussion of antioxidant vitamins, we will focus on vitamins E, C, and A.
Figure Antioxidants Role. Image by Allison Calabrese / CC BY Antioxidant Chemicals Obtained from the Diet. There are many different antioxidants in food, including selenium, which is one of the major.