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Radicals for Life: the Various Forms of Nitric Oxide provides an up-to-date overview of the role of nitrosocompounds and nitrosyl-iron complexes in physiology. Nitrosocompounds can be considered as stabilised forms of nitric oxide, one of the most important regulatory molecules in physiology today. Many nitrosocompounds share some of the physiological functions of nitric oxide, and may be formed inside living organisms. This is the first book to be published that is dedicated to the role of such nitrosocompounds in physiology, with particular emphasis on the nitrosocompounds that are endogenously formed in higher organisms and humans. Points of discussion include: physical and chemical properties of the compounds, the main chemical pathways in vivo, as well as the physiological effects that have been recognised to date. Each of the nineteen chapters is written by distinguished specialists in the field, well known for their original and important contributions to the subject. Also included are results from a wide range of studies in vitro, in cell cultures, animal models and human volunteers. Examples of alternative forms of nitric oxide, with special emphasis on their protective role against widespread human diseases like atherosclerosis, Alzheimer's disease, diabetes, sexual dysfunction, and renal insufficiency to stroke and ischemia are also included. - First monograph to consider and provide an overview of endogenous nitrosocompounds and nitrosyl-iron complexes - Extensive bibliographic references, written by specialists of human physiology - Providing high scientific quality with a focus on implications for human diseases
This single-source reference draws together the current knowledge of the vitamins’ biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immunology and the regulation of protein synthesis by nuclear hormone receptors. These background chapters, supported by a glossary of terms, provide the scientific principles upon which vitamin functions are based. The following thirteen chapters deal with each vitamin in turn. Subject areas include chemical structure, intestinal absorption, transport, metabolism, biochemical and physiological actions, immunoregulatory properties, deficiency-related diseases and potential toxicity. An extensive bibliography refers the reader to the original research literature. Vitamins is aimed at nutritionists, biochemists, physiologists and physicians whether they be researchers, teachers or students. Food scientists, food technologists and many others working in the health professions will also find much of use and interest in the book. The inclusion of the theoretical principles in the background chapters makes the book an ideal starting point for those working outside the area who need a solid overview of the subject.
Explore the emerging field of free radical biology, exercise, and aging with this definitive reference. Free Radicals in Exercise and Agingaddresses the current debate regarding whether free radicals released during exercise accelerate the aging process. It explains how free radicals can serve as important regulators of aerobic processes, and it clarifies the importance of exercise in increasing the efficiency of the antioxidant and oxidative repair systems. Mounting research data indicate that free radicals are involved in a variety of physiological and pathophysiological processes. This book focuses on exercise-induced adaptation. In general, a person's ability to adapt to internal and external changes decreases during the aging process. However, by continually exposing the body to different challenges, regular exercise triggers an adaptation process that keeps the body and mind fit. Free Radicals in Exercise and Agingelucidates the role of free radical species in regulating this process. This text is also one of the first to provide an in-depth review of skeletal muscle oxidative stress and aging. This issue is pivotal because muscle serves such a critical role in mobility and normal life. Free Radicals in Exercise and Aging shares the most current understanding of how reactive oxygen species influence the biology of skeletal muscles. It explores some of the unique characteristics that skeletal muscle displays during aging, both in terms of free radical production and with regard to antioxidant systems. The implications of this research are far-reaching. Mutation of DNA is linked very closely to cancer, and if regular exercise improves the regulation of the antioxidant systems and the oxidative damage repair system, these mechanisms may be a very important tool against this deadly disease. This research-oriented text presents the latest information on the subject. It reviews and critiques current literature and provides critical information for exercise physiologists, sports medicine specialists, sport nutritionists, and gerontologists.
Although originally invented and employed by physicists, electron paramagnetic resonance (EPR) spectroscopy has proven to be a very efficient technique for studying a wide range of phenomena in many fields, such as chemistry, biochemistry, geology, archaeology, medicine, biotechnology, and environmental sciences. Acknowledging that not all studies require the same level of understanding of this technique, this book thus provides a practical treatise clearly oriented toward applications, which should be useful to students and researchers of various levels and disciplines. In this book, the principles of continuous wave EPR spectroscopy are progressively, but rigorously, introduced, with emphasis on interpretation of the collected spectra. Each chapter is followed by a section highlighting important points for applications, together with exercises solved at the end of the book. A glossary defines the main terms used in the book, and particular topics, whose knowledge is not required for understanding the main text, are developed in appendices for more inquisitive readers.
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Discussions on the various health promoting and disease preventing properties of olive oils and its components are presented, with focus on cardiovascular diseases, neoplasms and diabetes and other metabolic disorders. Also, chapters on the chemical composition and physicochemical properties of olive oils, including the various methods used to analyse them, are presented.