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Professor Jan Pokorn Y, Prague Institute of Chemical Technology
Professor Jan Pokorn Y, Prague Institute of Chemical Technology
Professor Jan Pokorn Y, Prague Institute of Chemical Technology
List of contributors
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Introduction
Professor Jan Pokorny, Prague Institute of Chemical Technology
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3.2
3.3
3.4
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3.6
3.7
3.8
Inhibiting oxidation
Types of inhibitors
Types of antioxidants
Key influences on antioxidant activity
Future trends
Sources of further information and advice
References
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6.4 Diet and gene interactions
6.5 Mechanisms of action: nutrients
6.6 Mechanisms of action: phytochemicals
6.7 Conclusion: the role of functional foods
6.8 Future trends
6.9 Sources of further information and advice
6.10 References
7 Predicting the bioavailability of antioxidants in food:
the case of carotenoids
Professor Susan Southon and Dr Richard Faulks, Institute
of Food Research, Norwich
7.1 Introduction
7.2 Metabolism
7.3 Systems for predicting carotenoid absorption
7.4 Maximising the bioavailability of carotenoids
7.5 Future trends
7.6 Sources of further information and advice
7.7 References
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9.8 Concluding remarks future trends and sources of
further information
9.9 References
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12.6 Summary and future trends
12.7 Sources of further information
12.8 References
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