Antioxidants in Science, Technology, Medicine and Nutrition

Released on by G. Scott
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  • Antioxidants in Science, Technology, Medicine and Nutrition Book Detail

  • Author : G. Scott
  • Release Date : 1997-05-01
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 348
  • ISBN 13 : 0857099930
  • File Size : 44,44 MB
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Antioxidants in Science, Technology, Medicine and Nutrition by G. Scott PDF Summary

Book Description: The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity and disease of old age. Antioxidants deactivate certain harmful effects of free radicals in the human body due to biological peroxidation, and thus prevent protection against cell damage. The book is of considerable interest to scientists working in the materials and foodstuff industries, and to researchers seeking information on the connection between diet and health, and to those developing new drugs to combat diseases associated with oxidative stress. It is important also throughout the non-medical world, especially to the work force within the affected industries. - Examines research in separate fields of biochemical science and technology and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action - Applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis and others

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Antioxidants in Food

Antioxidants in Food

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Total View : 3473 Views
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Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of ox