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Autoxidation in Food and Biological Systems (Hardcover, 1980 ed.)
Loot Price: R4,764
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Autoxidation in Food and Biological Systems (Hardcover, 1980 ed.)
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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."
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