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Autoxidation in Food and Biological Systems

  • Michael G. Simic
  • Marcus Karel

Table of contents

  1. Front Matter
    Pages i-xii
  2. Mechanisms of Autoxidation

  3. Food and Model Systems

    1. Alan J. Sheppard, Chih-shang J. Shen
      Pages 133-140
    2. Allen J. St. Angelo, Michael G. Legendre, Harold P. Dupuy
      Pages 171-183
    3. Setsuro Matsushita, Tomomi Asakawa
      Pages 185-190
    4. W. W. Nawar, A. Witchwoot
      Pages 207-221
    5. John W. Finley, Robert E. Lundin
      Pages 223-235
  4. Antioxidants

    1. L. R. Dugan
      Pages 261-282
    2. William L. Porter
      Pages 295-365
    3. William J. Mergens, Harold L. Newmark
      Pages 387-403
    4. Luther L. Yaeger, Johan Bjorksten
      Pages 405-411
  5. Biochemical Systems

    1. James F. Mead, Robert A. Stein, Guey-Shuang Wu, Alex Sevanian, Minerva Gan-Elepano
      Pages 413-428
    2. Karen Brawn, Irwin Fridovich
      Pages 429-446
    3. Johannes F. G. Vliegenthart, Gerrit A. Veldink
      Pages 529-540
    4. Julia D. George, Gerald M. Rosen, Elmer J. Rauckman, Daniel M. Ziegler
      Pages 541-562
  6. Biological Systems

  7. Back Matter
    Pages 651-659

About this book

Introduction

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.

Keywords

Oxidation Spin Vitamin Vitamin E antioxidative cancer soy

Editors and affiliations

  • Michael G. Simic
    • 1
  • Marcus Karel
    • 2
  1. 1.Center for Radiation ResearchNational Bureau of StandardsUSA
  2. 2.Massachusetts Institute of TechnologyCambridgeUSA

Bibliographic information

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