000			02177nam a2200277Ia 4500
000			02433naaa 00301uu
001			https://directory.doabooks.org/handle/20.500.12854/40973
005			20211222133942.0
008			211013s9999 xx 000 0 und d
020			_a9781789233780
024			_a10.5772/intechopen.72008
042			_adc
100	1		_aGhada Mostafa Azzam
245		0	_aAntioxidants in Foods and Its Applications
260			_bIntechOpen _c2018
300			_a1 electronic resource (178 p.)
520			_aFree 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			_aAll rights reserved
653			_aLife Sciences
700	1		_aEmad Shalaby
856			_uhttps://directory.doabooks.org/handle/20.500.12854/40973
856			_uhttps://www.intechopen.com/books/antioxidants-in-foods-and-its-applications
856			_uwww.oapen.org
942			_cE-BOOK
999			_c44477 _d44477