[PDF] Atmospheric Oxidation And Antioxidants eBook

Author : Bozzano G Luisa
Publisher : Elsevier
Page : 556 pages
File Size : 14,28 MB
Release : 2012-12-02
Category : Science
ISBN : 0444597026

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This volume examines the oxidation chemistry of carbon-based materials in more detail with emphasis on the technological phenomena that result from the attack of oxygen and the practical procedures developed to prevent them.

Author : Gerald Scott
Publisher : Elsevier Health Sciences
Page : 256 pages
File Size : 23,55 MB
Release : 1993
Category : Medical
ISBN :

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Volume I reviews current understanding of autoxidation, largely on the basis of the reactions of oxygen with characterised chemicals. From this flows the modern mechanism of antioxidant actions and their application in stabilisation technology.

Author : G. Scott
Publisher : Elsevier
Page : 348 pages
File Size : 20,66 MB
Release : 1997-05-01
Category : Technology & Engineering
ISBN : 0857099930

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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

Author : Bozzano G Luisa
Publisher : Elsevier
Page : 246 pages
File Size : 31,64 MB
Release : 2012-12-02
Category : Science
ISBN : 0444597018

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Volume I reviews current understanding of autoxidation, largely on the basis of the reactions of oxygen with characterised chemicals. From this flows the modern mechanism of antioxidant actions and their application in stabilisation technology.

Author : B. J. Hudson
Publisher : Springer Science & Business Media
Page : 325 pages
File Size : 29,86 MB
Release : 2012-12-06
Category : Science
ISBN : 9400907532

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Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.

Author : Evgeny T. Denisov
Publisher : CRC Press
Page : 1020 pages
File Size : 22,62 MB
Release : 2005-03-29
Category : Medical
ISBN : 142003085X

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Providing a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and bibliographical information you need into one easy-to-use resource. You will find up-to-date information