Preface ........................................................ xi
Overview and Perspectives
1 Antioxidant Measurement and Applications: An Overview ........ 2
Fereidoon Shahidi and Chi-Tang Ho
2 Antioxidants and Cancer Therapy: To Take or Not to Take:
That Is the Question? ........................................ 8
N.A. Michael Eskin and Ranjanna Bird
3 Antioxidants and Whole Food Phytochemicals for Cancer
Prevention .................................................. 15
Rui Hai Liu and Dana Lynn Felice
Antioxidant Measurement
4 Measurement of Antioxidant Activity in Food and Biological
Systems ..................................................... 36
Fereidoon Shahidi and Ying Zhong
5 Hydrophilic and Lipophilic Antioxidant Capacity in Foods:
Measurement and In Vivo Implications ........................ 67
Ronald L. Prior and Xianli Wu
6 Cell Culture Models to Assess Bioactivity of Functional
Foods and Dietary Supplements ............................... 83
Rui Hai Liu
7 Antioxidant Activity of Phytopolyphenols: Assessment in
Cell Culture Systems ........................................ 92
Min-Hsiung Pan, Ching-Shu Lai, and Chi-Tang Ho
8 Lipid Oxidation, Antioxidants, and Spin Trapping ........... 106
Mogens L. Andersen and Leif H. Skibsted
9 Regulation of Antioxidant Response Element Pathways by
Natural Chemopreventive Compounds .......................... 118
Woo-Sik Jeong and Mira Jun
10 Method Development for Monitoring Seal Blubber Oil
Oxidation Based on Propanal and Malondialdehyde
Formation .................................................. 125
Chia-Pei Liang, Mingfu Wang, James E. Simon, Fereidoon
Shahidi, and Chi-Tang Ho
11 PHOTOCHEM® for Determination of Antioxidant Capacity
of Plant Extracts .......................................... 140
Ronald B. Pegg, Ryszard Amarowicz, Marian Naczk, and
Fereidoon Shahidi
Antioxidants of Selected Plants
12 Antioxidants and Antioxidant Activities of Vegetables ...... 160
Ting Sun and Joseph R. Powers
13 Antioxidant Capacity of Phenolic Extracts from Selected
Food By-Products ........................................... 184
M. Naczk, R. Zadernowski, and F. Shahidi
14 Comparative Study on Total Polyphenol Content and Total
Antioxidant Activity of Tea (Camellia sinensis) ............ 195
Hang Chen and Chi-Tang Ho
15 Antioxidant and Anti-Cancer Activities of Green and Black
Tea Polyphenols ............................................ 215
Jin-Woo Jhoo
16 Peanut Skin Phenolics: Extraction, Identification,
Antioxidant Activity, and Potential Applications ........... 226
Jianmei Yu, Mohamed Ahmedna, and Ipek Goktepe
17 Antioxidant Activity in Relationship to Phenolic Content
of Diverse Food Barley Genotypes ........................... 242
Trust Beta, Sandi Kyaw Naing, Shin Nam, Archie Mpofu, and
Mario Therrien
18 Phytochemical Compositions and Free Radical Scavenging
Capacities of Selected Cold-Pressed Edible Seed Oils ....... 255
John Раrrу, Kequan (Kevin) Zhou, Maria Luther, and
Liangli (Lucy) Yu
19 Antioxidants from Edible Seaweeds .......................... 268
Yvonne V. Yuan
20 Extraction, Separation, Detection, and Antioxidant
Activity of Apple Polyphenols .............................. 302
Rong Tsao
Antioxidants and Health
21 Impact of Berry Phytochemicals on Human Health: Effects
beyond Antioxidation ....................................... 326
Navindra P. Seeram and David Heber
22 Health Benefits of Edible Berry Anthocyanins: Novel
Antioxidant and Anti-Angiogenic Properties ................. 337
Shirley Zafra-Stone, Manashi Bagchi, and Debasis Bagchi
23 Lutein: Separation, Antioxidant Activity, and Potential
Health Benefits ............................................ 352
Rong Tsao, Mingchen Wang, and Zeyuan Deng
24 Vitamin С Protects Against Hydrogen Peroxide-Induced
Inhibition of Gap-Junction Intercellular Communication
through the Blocking Phosphorylation of Connexin-43
and ERK1/2 in Rat Liver Epithelial Cells ................... 373
Ki Won Lee and Hyong Joo Lee
Antioxidant Applications
25 Formation of Off-Odorants during Light Exposure of Milk
and Its Inhibition by Antioxidants ......................... 390
Toshio Ueno, Yuto Suzuki, Chi-Tang Ho, and Hideki Masuda
26 Control of Irradiation-Induced Lipid Oxidation and
Volatile Sulfur Compounds Using Antioxidants in Raw Meat
and Ready-to-Eat Meat Products ............................. 401
Xuetong Fan
27 Role of Plant-Based Binders on Lipid Stability and Color
of Stored Minced Beef ...................................... 419
Janitha P.D. Wanasundara and Ronald B. Pegg
Indexes
Author Index .................................................. 441
Subject Index ................................................. 443
|
