Novel antioxidants in food quality preservation and health promotion
Tóm tắt
Autoxidation in food and biological systems is responsible for a multitude of adverse effects and implications in human health as well as in food stability and preservation. Antioxidants play a major role in preventing or delaying autoxidation and have attracted much attention as food stabilizers, dietary supplements and natural health products. Both synthetic and natural antioxidants are widely used in food products and an ever increasing number of research papers have appeared in the recent literature on the discovery and application of natural antioxidants and their therapeutic use in inhibiting a myriad of diseases. However, some common synthetic antioxidants have also become controversial due to their potential adverse effects on health. This overview provides the latest developments about novel antioxidants, particularly phenolic derivatives, peptides/protein hydrolysates, phospholipids and polysaccharides, and their role in food quality preservation and human health promotion.
Từ khóa
Tài liệu tham khảo
Min B., 2005, Mechanism of lipid peroxidation in meat and meat products‐a review, Food Sci. Biotechnol., 14, 152
Collomb M., 1996, Review of the methods for the determination of lipid oxidation products with special reference to milk lipids, Schweizerische Milchwirtschaftliche Forschung, 25, 3
Wanasundra P. K. J. P. D., 2005, Bailey's industrial oil and fat products, 431
Shahidi F., 1997, Natural antioxidants: chemistry, health effects and applications
Shahidi F. Ho C. T. Antioxidant measurement and applicationsACS Symposium Series American Chemical Society Washington DC2007.
Shahidi F., 2004, Phenolics in food and nutraceuticals
Sherwin E. R., 1990, Food Additives, 139
Reische D. W., 1998, Food Lipids: Chemistry, Nutrition and Biotechnology, 423
Pratt D. E., 1996, Bailey's Industrial Oil & Fat Products, 524
Foley D. J., 2002, Dietary intake of antioxidants and risk of Alzheimer disease, J. Am. Med. Assoc., 287, 3261, 10.1001/jama.287.24.3261
Shahidi F. Zhong Y. Patent pending. US Provisional Application No. 61/322 004.
Lewis P. Wähälä K. Meng Q. H. Adlercreutz H. Tikkanen M. J. Synthesis of antioxidant isoflavone fatty acid esters. Natural antioxidants and anticarcinogens in nutrition health and disease: Proceedings of the Second International Conference on Natural Antioxidants and Anticarcionogens in Nutrition Health and DiseaseHelsinki Finland 24–27 June 1998.
Tan Z. Shahidi F. Enzymatic synthesis of novel phytosteryl caffeates and their antioxidant activity. 101st AOCS Annual meeting & Expo Phoenix AZ May 16–192010.
Revankar G. D., 1974, Proline as an Antioxidant in Fish Oil, J. Food Sci. Technol. Mysore., 11, 10
Merzametov M. M., 1976, Certain amino acids as antioxidants in butterfat, Izv. Ucheb. Zaved. Pischew. Technol., 115, 21
Erickson M. C., 2002, Food Lipids, 365
Kashima M., 1984, The antioxidant effects of phospholipids on perilla oil, J. Am. Oil Chem. Soc., 61, 950