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Item Details
| Title:
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AUTOXIDATION IN FOOD AND BIOLOGICAL SYSTEMS
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| By: |
Michel G. Simic (Editor), Marcus Karel (Editor) |
| Format: |
Paperback |
| List price:
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£99.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1475793537 |
| ISBN 13: |
9781475793536 |
| Publisher: |
SPRINGER-VERLAG NEW YORK INC. |
| Pub. date: |
25 April, 2013 |
| Edition: |
Softcover reprint of the original 1st ed. 1980 |
| Pages: |
659 |
| Synopsis: |
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi- cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per- oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci- dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad- dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem- ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations.It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti- oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems. |
| Illustrations: |
biography |
| Publication: |
US |
| Imprint: |
Springer-Verlag New York Inc. |
| Returns: |
Returnable |
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