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Preface Antioxidants play an important role i n preventing oxidant damage both i n vivo and i n vitro. In the body, antioxidant enzymes, vitamins E and C , selenium, and dietary antioxidants neutralize free radicals and therefore control age-related and chronic diseases. In foods, antioxidants play a crucial role i n preventing or delaying autoxidation and formation o f off-flavors as w e l l as loss o f food quality and nutritional value. A s the mechanisms involved in oxidation are different, there are also a number of mechanisms by w h i c h antioxidants render their effects. Therefore, to measure antioxidant activity, a variety o f methods are available and so far no uniform procedure has been found to be applicable to all systems. There are also other complications related to matrix effect from other ingredients i n the food as well as extraction methods for isolation and determination o f antioxidants. The a i m o f this book is to provide the latest findings and perspectives related to antioxidants (Chapters 1-3); methodologies and equipment for evaluation o f antioxidant activity, including cell culture procedures (Chapters 4 - 1 1 ) ; as well as the presence and activity o f antioxidants i n selected plants and foods (Chapters 12-20). The health benefits o f antioxidants from several sources are then discussed (Chapters 2 1 - 2 4 ) and finally, application o f antioxidants i n selected foods is presented (Chapters 25-27). The book w i l l serve as a useful reference for research workers and students i n a variety o f disciplines, including food science, nutrition, chemistry, and biochemistry as well as for health professionals. Researchers in the universities, industry, and government laboratories w i l l find it o f particular interest as it provides the most recent findings in this ever-growing area.
xi In Antioxidant Measurement and Applications; Shahidi, F., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
W e are indebted to all authors who contributed to this book and shared their vast knowledge i n preparing a state-of-the-art information package for those interested i n the area o f food antioxidants. W e are also grateful to P e g g y - A n n Parsons for her hard work i n formatting the manuscripts and i n providing all the required assistance during preparation o f this book.
Downloaded by UNIV OF GUELPH LIBRARY on August 6, 2012 | http://pubs.acs.org Publication Date: March 12, 2007 | doi: 10.1021/bk-2007-0956.pr001
Fereidoon Shahidi Department o f Biochemistry M e m o r i a l University o f Newfoundland St. John's, Newfoundland A 1 B 3 X 9 CANADA
Chi-Tang Ho Department o f F o o d Science Rutgers, The State University o f N e w Jersey 65 Dudley R o a d N e w Brunswick, N J 08901
xii In Antioxidant Measurement and Applications; Shahidi, F., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
