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.

Part 1: Methods To Investigate Lipid Oxidation And Its Inhibition

Lipid Oxidation In Food Emulsions: Analytical Challenges And Recent Developments
Determining Antioxidant Distributions In Intact Emulsions By Kinetic Methods: Application Of Pseudophase Models
Fluorescent Probes For Monitoring Oxidation Of Lipids And Assessment Of Antioxidant Activity
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
Part : Lipid Oxidation And Inhibition In Different Systems
The Underrecognized Role Of The Hydroperoxyl (Hoo-) Radical In Chain Propagation Of Lipids And Its Implication In Antioxidant Activity
Location, Orientation And Buoyance Effects Of Radical Probes As Studied By Epr
Lipid Antioxidants -- More Than Just Lipid Radical Quenchers
Effect Of Lipophilic And Hydrophilic Thiols On The Lipid Oxidation
Control Of Lipid Oxidation In Oil-In Water Emulsions: Effects Of Antioxidant Partitioning And Surfactant Concentration
EffectsOf Emulsion Droplet Size On The Distribution And Efficiency Of Antioxidants.-  Nanoemulsions As Encapsulation System To Prevent Lipid Oxidation
The Effects Of Association Colloids On Lipid Autoxidation In Bulk Oils
Antioxidant Activity Of Edible Isothiocyanates
Photosensitized Lipid Oxidation: Mechanisms And Consequences To Food And Health Sciences
Part 3: Health, Biological And Nutritional Effects
Antioxidants In Dentistry: Oxidative Stress And Periodontal Diseases
Phytosterols As Functional Compounds And Their Oxidized Derivatives
Amino Acids, Amino Acid Derivatives And Peptides As Antioxidans
Plant Phenolics As Dietary Antioxidants: Insights On Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, And Effects On Lipid Oxidation
Olive Oil Phenolic Compounds As Antioxidants In Functional Foods: Description, Sources And Stability
Nutritional And Preservative Properties Of Polyphenol-Rich Olive Oil: Effect On Seafood Processing And Storage.<p></p><p> </p><p> </p><p> </p><br>