This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation.
Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.
Part 1: Methods To Investigate Lipid Oxidation And Its Inhibition.-
Lipid Oxidation In Food Emulsions: Analytical Challenges And Recent
Developments.- Determining Antioxidant Distributions In Intact Emulsions By
Kinetic Methods: Application Of Pseudophase Models.- Fluorescent Probes For
Monitoring Oxidation Of Lipids And Assessment Of Antioxidant Activity.- Lipid
Oxidation In Meat Systems: Updated Means Of Detection And Innovative
Antioxidant Strategies.- Part : Lipid Oxidation And Inhibition In Different
Systems.- The Underrecognized Role Of The Hydroperoxyl (Hoo) Radical In
Chain Propagation Of Lipids And Its Implication In Antioxidant Activity.-
Location, Orientation And Buoyance Effects Of Radical Probes As Studied By
Epr.- Lipid Antioxidants -- More Than Just Lipid Radical Quenchers.- Effect
Of Lipophilic And Hydrophilic Thiols On The Lipid Oxidation.- Control Of
Lipid Oxidation In Oil-In Water Emulsions: Effects Of Antioxidant
Partitioning And Surfactant Concentration.- EffectsOf Emulsion Droplet Size
On The Distribution And Efficiency Of Antioxidants.- Nanoemulsions As
Encapsulation System To Prevent Lipid Oxidation.- The Effects Of Association
Colloids On Lipid Autoxidation In Bulk Oils.- Antioxidant Activity Of Edible
Isothiocyanates.- Photosensitized Lipid Oxidation: Mechanisms And
Consequences To Food And Health Sciences.- Part 3: Health, Biological And
Nutritional Effects.- Antioxidants In Dentistry: Oxidative Stress And
Periodontal Diseases.- Phytosterols As Functional Compounds And Their
Oxidized Derivatives.- Amino Acids, Amino Acid Derivatives And Peptides As
Antioxidans.- Plant Phenolics As Dietary Antioxidants: Insights On Their
Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, And
Effects On Lipid Oxidation.- Olive Oil Phenolic Compounds As Antioxidants In
Functional Foods: Description, Sources And Stability.- Nutritional And
Preservative Properties Of Polyphenol-Rich Olive Oil: Effect On Seafood
Processing And Storage.
Carlos Bravo-Díaz is a Full Professor of Physical Chemistry at the University of Vigo, Spain, and Honorary Professor at the Marie-Curie Sklodowska University (Lubin, Poland). His main research is focused on developing methods to model chemical reactivity in colloidal systems by employing chemical probes. Specifically, his research group analyses the effects of macromolecular, self-assembly and colloidal systems on chemical reactivity, and apply this knowledge to get chemical information about the aggregates and reactant distributions. He has been recently working on lipid oxidation reactions and, mainly, on its control by antioxidants, developing a unique up to date - chemical kinetic method to determine antioxidant distributions and their interfacial concentrations in intact oil-in-water emulsions, in collaboration with Professor L. S. Romsted at Rutgers, The State University of New Jersey (New Jersey, USA).
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