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[资源] ★★★★★★2014书籍超级帖六四〇《食品与营养最新进展》2014最新书籍

作者KEN BUCKLE
University of New South Wales, Australia
MARY ELLEN CAMIRE
University of Maine, USA
ROGER CLEMENS
University of Southern California, USA
HILDEGARDE HEYMANN
University of California, Davis, USA
ROBERT HUTKINS
University of Nebraska, USA
RONALD JACKSON
Brock University, Canada
HUUB LELIEVELD
页数171
出版社Elsevier
ISBN: 978-0-12-800270-4
Contents
1. Introduction: Antioxidants in Food—Their Role and Importance 2
1.1 Basic concepts of oxidation and the role of antioxidants 2
1.2 Antioxidants: Types and action 3
1.3 A closer look at ascorbic acid: A key antioxidant 4
1.4 Human antioxidant defense and dietary influences 6
2. Measuring “Total Antioxidant Content” of Food 9
2.1 Basic principles, notes on calibration, units, and confusion 9
2.2 Limitations of the “total antioxidant content” approach: Cautions
and caveats 11
3. The FRAP Assay and Its Modified Form (FRASC) for Ascorbic Acid 13
3.1 Basic principles 13
3.2 The FRAP assay—Procedure in brief 14
3.3 Application of the FRAP assay in food science 16
3.4 A note on the “nonuric acid FRAP value” of blood plasma and its relevance
to nutritional science 16
3.5 The modified FRAP assay (FRASC) for total antioxidant and ascorbic acid
measurement 32
4. Why Is the Antioxidant Content of Food of Interest? 33
4.1 Basic concepts 33
4.2 Antioxidants and health: The evidence and potential impact 34
5. Antioxidants in Food: Enigmas and Evolutionary Aspects 36
6. Mechanisms of Action: Redox Issues, Phytohormesis, and Colonic Microbiota 38
6.1 Redox tone changes as a driving force for cytoprotection and the biological
sense of restricted bioavailability of dietary antioxidants: The redox-sensitive
KEAP-1–Nrf2 signaling pathway 39
6.2 Colonic microflora and metabolism of food antioxidants: Moving into new
territory of the microbiome 42
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附件 1 : (Advances_in_Food_and_Nutrition_Research_71)_Jeyakumar_Henry_(Eds.)-Advance.pdf

2014-08-03 06:39:34, 2.41 M

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英语词汇	【食品】教材、课件	books	循序渐进学食品