Download Antioxidants in food, vitamins and supplements : prevention by Amitava Dasgupta PDF

By Amitava Dasgupta

Antioxidants in meals, supplementations and Supplements bridges the distance among books geared toward shoppers and technical volumes written for investigators in antioxidant learn. It explores the position of oxidative pressure within the pathophysiology of assorted illnesses in addition to antioxidant meals, supplements, and all antioxidant vitamins, together with natural supplementations. It deals healthcare pros a wealthy source of key medical info and uncomplicated medical factors suitable to the improvement and prevention of particular illnesses. The publication is written at an intermediate point, and will be simply understood by means of readers with a school point chemistry and biology background.

  • Covers either oxidative stress-induced illnesses in addition to antioxidant-rich meals (not the chemistry of antioxidants)
  • Contains easy-to-read tables and figures for fast reference info on antioxidant meals and vitamins
  • Includes a glycemic index and a desk of ORAC values of assorted vegetables and fruit for clinicians to simply make strategies to patients

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Extra info for Antioxidants in food, vitamins and supplements : prevention and treatment of disease

Example text

The authors used atmospheric pressure chemical ionization for mass spectrometric analysis. 7 ELECTRON SPIN RESONANCE AND RELATED METHODS TO STUDY FREE RADICALS The ESR (also called electron paramagnetic resonance) technique allows unambiguous detection of free radicals, but the major limitation of this method in the study of free radicals in cells and tissues is related to its poor sensitivity to detect very low (1 nmol to 1 pmol) levels of free radicals generated under normal physiological conditions or stress.

Then, 1 mL of solution was incubated with 10 μL of the specimen, and absorbance was read at 30 C 5 min after mixing. The TEAC value was calculated by comparison of change of absorbance of 1 mmol of Trolox. In the presence of antioxidant in the specimen, the blue green color of the ABTS 1 radical cation changed to colorlessness (decrease in absorption) because antioxidant can reduce this radical cation into ABTS and decolorization of the sample was linear with increasing antioxidant capacity of the sample studied.

Moreover, methionine, tryptophan, cysteine, and tyrosine are targets of reactive nitrogen species, especially peroxynitrite. 33 34 CHAPTER 2: M e t ho ds f o r M ea s ur i ng O x i da t iv e S t r e s s i n t h e L a b o r a t o r y Oxidation of the carbon skeleton of protein also occurs due to oxidative stress. In addition, formation of carbonyl groups on proteins either by direct oxidation of amino acid side chains (lysine, arginine, proline, and threonine) or due to fragmentation of carbon chains by oxidation of a glutamyl residue or α-amidation, may also occur.

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