Antioxidant properties of products

N. V. Chuyen, K. Ijichi, and K. Moteld, Antioxidative properties of products Ifom amino acids or peptides in the reaction with glucose, Adv. Exp. Med. Biol., 434 (1998) 201-212. 

ANTIOXIDATIVE PROPERTIES OF PRODUCTS FROM AMINO ACIDS OR PEPTIDES IN THE REACTION WITH GLUCOSE... 

Antioxidative Properties of Products from Amino Acids... 

Rao, A.V. and Agarwal, S., Bioavailability and in vivo antioxidant properties of lycopene from tomato products and their possible role in the prevention of cancer, Nutr. Cancer, 3, 199, 1998. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Castenmiller and others (2002) determined the antioxidant properties of differently processed spinach products using TBARS methodology. 

Castenmiller JJM, Linssen JPH, Heinonen IM, Hopia AI, Schwarz K, Hollmann PCH and West CE. 2002. Antioxidant properties of differently processed spinach products. Nahrung/Food 46(4) 290-293. 

Wiseman H, O Reilly J, Lim P et al. Antioxidant properties of the isofiavone phytoestrogen functional ingredient in soy products. In Functional Foods, the Consumer, the Products and the Evidence (M Sadler, M Saltmarsh, editors). Royal Society of Chemistry, Cambridge, pp. 80-86, 1998. 

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). 

Comparison of cyclic voltammograms recorded in home-made creams without antioxidant (gel 1, gel 2 and emulsion 1) and commercial creams containing antioxidants illustrated the close relationship between the important anodic response and the antioxidant properties of the product (Fig. 8.5). Other results presented in Table 9.2 in Procedure 9 confirmed this relationship. Moreover, current and charge densities increase in the presence of antioxidant(s), proportionally with the antioxidant concentration (see Procedure 9). The overall anodic charge density was chosen as the indicator to estimate the antioxidant global capacity of the creams. 

Cyclic voltammetry proved to be a convenient method to reveal the oxido-reduction properties of the skin and of dermo-cosmetic creams. On the one hand, using microelectrodes, it was for the first time possible to evaluate the antioxidant properties on the skin surface. This simple protocol allowed to study in real time the global oxido-reductive state and to determine several antioxidant species. On the other hand, results showed the effect of oxidative stress on the evolution of the antioxidant properties of dermo-cosmetic products in time. 

The confectionery industry utilizes the emulsification, antistick, and viscosity properties of lecithin and benefits from the concurrent effects of shelf-life extension, texture improvement, and decreased production costs (83). A product such as caramel will not blend correctly in the absence of lecithin. Uniform dispersion of fat, aided by lecithin, will decrease stickiness and provide tenderness for ease of cutting. The natural antioxidant properties of lecithin slow the decay of any product in which it is incorporated. Viscosity is very important in the chocolate industry where shape is often a requirement for consumer acceptability. High concentrations of butter, such as cocoa butter, impart high viscosity, which in turn makes... 

There is some evidence that inhibition of C. botulinum outgrowth in nitrite-cured meat products is mainly due to iron binding in such a way that this is no longer available for outgrowth of Clostridium spores. This strong binding also explains the antioxidative properties of nitrite in these products (Grever and Ruiter, 2001). 

Bilirubin is a waste product and has no known beneficial physiological function. However, both the conjugated and the unconjugated forms of bilirubin show antioxida-tive properties (e.g., inhibition of lipid peroxidation). The physiological role of the antioxidative property of bilirubin is not known. 

Oleszek, W. Sitek, M. Stochmal, A. Cheeke, P., Antioxidant properties of Yucca schidigera products. In Biologically-active Phytochemicals in Food. Analysis, Metabolism, Bioavailability and Function., Pfannhauser, W. Fenwick, G. R. Khokhar, S. Eds. Royal Society of Chemistry 2001 pp 303-306. 

Several studies were also designed to evaluate the antioxidant properties of St. John s Wort (Hypericum perforatum L.), an herbal drug used in the treatment of burns, bruises, swelling and anxiety. Commercially available formulations of St. John s Wort, standardized to the naphthoquinone hypericin, Fig. (13), inhibit free radical production in both cell-free and human vascular tissue [136],... 

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