Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

This book provides a comprehensive overview of lipid oxidation control strategies,applications in food systems,and biological,health,and nutritional effects. It covers topics such as monitoring lipid and protein oxidation,kinetics and mechanisms,interfacial chemistry,oxidative stress,and antioxidant applications. The chemistry discussed is relevant to toxicology,medicine,plant physiology,and the cosmetic industry.

Format: Paperback / softback
Length: 477 pages
Publication date: 07 February 2023
Publisher: Springer Nature Switzerland AG

This comprehensive book delves into the realm of physical chemistry, offering a fresh perspective on the regulation of lipid oxidation reactions by antioxidants. It expands its exploration by examining the application of various oxidation inhibition strategies in food and biological systems. The book is organized into three parts, each dedicated to a specific aspect. The first part provides a comprehensive review of the latest methods employed to control lipid oxidation, encompassing techniques such as magnetic methods for monitoring lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress, and its implications in human health. The second part delves into the examination of lipid oxidation and inhibition in diverse food systems, encompassing various food products and their preservation mechanisms. The third and final part offers an overview of the biological, health, and nutritional effects of lipid oxidation, shedding light on its impact on human well-being and the significance of antioxidants in mitigating these effects.

Chapters authored by esteemed experts in the field cover a wide range of topics. These chapters explore the utilization of magnetic methods to monitor lipid and protein oxidation, delve into the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, examine interfacial chemistry, discuss oxidative stress and its detrimental effects on human health, explore the nutritional, sensory, and physiological aspects of lipid oxidation, and showcase emerging applications of plant and marine antioxidants. While the primary focus of the book lies in lipid peroxidation in food and biological systems, the chemistry elucidated therein has broader applications in toxicology, medicine, plant physiology, pathology, and the cosmetic industry. This versatility makes the book appealing to researchers and scholars engaged in the field of lipid oxidation, spanning food, biological, and medical domains.

Weight: 747g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030872243
Edition number: 1st ed. 2022