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An Antioxidant Capacity Assay and Its Application in Food Samples

Wendy Lea

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ISBN 10: 3639045947 / ISBN 13: 9783639045949
Published by VDM Verlag
New Condition: New Soft cover
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240 pages. Dimensions: 8.7in. x 5.9in. x 0.6in.Scientific research has spent more and more focus on antioxidants over the past decade. This is largely due to antioxidants biological ability to counteract oxidative stress, an important aspect of many human diseases. Therefore, it is of great interest to health providers and general public to develop a reliable standard protocol to assess antioxidant concentrations in common food. However, a literature search revealed that the majority of the existing antioxidant capacity assays are based on in vitro, and they cannot be used to establish a products biological relevance, i. e. bioavailability and bioactivity. Although there are a few assays that are cell-based, there is a lack of validation, and some of the assays take days to finish. This book talks about a cell-based antioxidant capacity assay using a fused plasmid (sodA: : gfp) which contains green fluorescent protein as the reporting mechanism. After showing its robustness through adequate validation, this assay was conveniently applied to assess common food samples. This book should be especially useful to food industry and will help to stimulate health awareness and habituate a healthy eating style. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783639045949

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Bibliographic Details

Title: An Antioxidant Capacity Assay and Its ...

Publisher: VDM Verlag

Binding: Paperback

Book Condition:New

Book Type: Paperback

About this title

Synopsis:

Scientific research has spent more and more focus on antioxidants over the past decade. This is largely due to antioxidants' biological ability to counteract oxidative stress, an important aspect of many human diseases. Therefore, it is of great interest to health providers and general public to develop a reliable standard protocol to assess antioxidant concentrations in common food. However, a literature search revealed that the majority of the existing antioxidant capacity assays are based on in vitro, and they cannot be used to establish a product's biological relevance, i.e. bioavailability and bioactivity. Although there are a few assays that are cell-based, there is a lack of validation, and some of the assays take days to finish. This book talks about a cell-based antioxidant capacity assay using a fused plasmid (sodA::gfp) which contains green fluorescent protein as the reporting mechanism. After showing its robustness through adequate validation, this assay was conveniently applied to assess common food samples. This book should be especially useful to food industry and will help to stimulate health awareness and habituate a healthy eating style.

About the Author:

2007-present: Postdoc, NIH (National Institutes of Health) Chemical Genomics Center2004-2007: Ph.D. Chemical and Biochemical Engineering, University of Maryland, Baltimore County2001-2004: M.S.E. Chemical Engineering, West Virginia University1997-2001: B.S. Chemistry, Nankai University

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