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Preface Epidemiological studies point to the link between dietary intake, health, and disease. These studies are driving the demand for foods that are consistent with long-term health, have the potential to prevent or ameliorate disease, and at the same time deliver desirable hedonic characteristics. This in turn is driving efforts to identify foods that provide these hypernutritional benefits, specific substances within the food that impart the efficacy, and the biochemical basis for their efficacy. As this body of information expands, it is increasingly evident that foods affecting free radical reactions play a pivotal role in providing these benefits. This book presents state-of-the-art contributions by researchers from around the world in an attempt to unravel factors involved in the chemistry, nutrition, and health effects of free radicals in foods. The intent of the book is to serve as a focal point for dissemination of recent developments in this rapidly expanding field. The book starts with an introductory overview, which is intended to refresh the reader's memory on key aspects of free radicals and reactions thereof. Subsequent sections cover free radicals and food chemistry, natural antioxidants, and nutritional biochemistry and health. In the food chemistry section, topics range from analysis of free radicals within food matrices to Maillard reactions, emulsions, dairy, and meat products. In the antioxidant section, results are presented on the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds. Finally, in the nutritional biochemistry and health section, free radical inhibition is discussed in relationship to biochemical paths and cancerous cell cultures.
xi Morello et al.; Free Radicals in Food ACS Symposium Series; American Chemical Society: Washington, DC, 2002.
Finally, we thank all the authors for their contributions and efforts in the preparation of this book. May their insight and research lead us all to longer and healthier lives!
Michael J. Morello The Quaker Oaks Company 617 West Main Street Barrington, IL 60010
Fereidoon Shahidi Department of Biochemistry Memorial University of Newfoundland St. John's NF, A1B 3X9 Canada
Chi-Tang Ho Department of Food Science Rutgers, The State of New Jersey New Brunswick, NJ 08903
xii Morello et al.; Free Radicals in Food ACS Symposium Series; American Chemical Society: Washington, DC, 2002.
