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

Product Description This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas. From the Back Cover This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas. About the Author Carlos Bravo-Díaz is a Full Professor of Physical Chemistry at the University of Vigo, Spain, and Honorary Professor at the Marie-Curie Sklodowska University (Lubin, Poland). His main research is focused on developing methods to model chemical reactivity in colloidal systems by employing chemical probes. Specifically, his research group analyses the effects of macromolecular, self-assembly and colloidal systems on chemical reactivity, and apply this knowledge to get chemical information about the aggregates and reactant distributions. He has been recently working on lipid oxidation reactions and, mainly, on its control by antioxidants, developing a unique – up to date - chemical kinetic method to determine antioxidant distributions and their interfacial concentrations in intact oil-in-water emulsions, in collaboration with Professor L. S. Romsted at Rutgers, The State University of New Jersey (New Jersey, USA).