MARC details
| 000 -LEADER |
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| fixed length control field |
02177nam a2200277Ia 4500 |
| 000 - LEADER |
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02433naaa 00301uu |
| 001 - CONTROL NUMBER |
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| control field |
https://directory.doabooks.org/handle/20.500.12854/40973 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211222133942.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211013s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781789233780 |
| 024 ## - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.5772/intechopen.72008 |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
dc |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ghada Mostafa Azzam |
| 245 #0 - TITLE STATEMENT |
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| Title |
Antioxidants in Foods and Its Applications |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Name of publisher, distributor, etc. |
IntechOpen |
| Date of publication, distribution, etc. |
2018 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 electronic resource (178 p.) |
| 506 ## - RESTRICTIONS ON ACCESS NOTE |
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| Terms governing access |
Open Access |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: Antioxidant Compounds and Biological Activities and Natural Antioxidants and Applications. |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE |
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| Terms governing use and reproduction |
All rights reserved |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Life Sciences |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Emad Shalaby |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://directory.doabooks.org/handle/20.500.12854/40973">https://directory.doabooks.org/handle/20.500.12854/40973</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://www.intechopen.com/books/antioxidants-in-foods-and-its-applications">https://www.intechopen.com/books/antioxidants-in-foods-and-its-applications</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="www.oapen.org">www.oapen.org</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
E-Book |
