Open access peer-reviewed Edited Volume

Antioxidants in Foods and Its Applications

Edited by Emad Shalaby

Cairo University


Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

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Antioxidants in Foods and Its ApplicationsEdited by Emad Shalaby

Published: July 11th 2018

DOI: 10.5772/intechopen.72008

ISBN: 978-1-78923-379-7

Print ISBN: 978-1-78923-378-0

eBook (PDF) ISBN: 978-1-83881-640-7

Copyright year: 2018

Books open for chapter submissions

12157 Total Chapter Downloads

27 Crossref Citations

24 Web of Science Citations

47 Dimensions Citations


Open access peer-reviewed

1. Antioxidants from Natural Sources

By Haseeb Anwar, Ghulam Hussain and Imtiaz Mustafa


Open access peer-reviewed

2. Biological Activities of Plants from Genus Annona

By Norma Francenia Santos-Sánchez, Raúl Salas-Coronado, Beatriz Hernández-Carlos, Aleyda Pérez-Herrera and Dora Jhanina Rodríguez-Fernández


Open access peer-reviewed

3. Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components

By Hossam S. El-Beltagi, Heba I. Mohamed, Hany N. Yousef and Eman M. Fawzi


Open access peer-reviewed

4. Natural Beverages and Sensory Quality Based on Phenolic Contents

By Saúl Saucedo-Pompa, Guillermo Cristian Guadalupe Martínez-Ávila, Romeo Rojas-Molina and Ernesto Javier Sánchez-Alejo


Open access peer-reviewed

5. Plant Extracts as Antioxidant Additives for Food Industry

By Ludy C. Pabón-Baquero, Ángela María Otálvaro-Álvarez, Margarita Rosa Rendón Fernández and María Patricia Chaparro-González


Open access peer-reviewed

6. Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

By Paulin Mutwale Kapepula, Désiré Tshala-Katumbay, Dieudonné Mumba, Michel Frédérich, Théophile Mbemba and Nadege Kabamba Ngombe


Open access peer-reviewed

7. Antioxidants in Maca (Lepidium meyenii) as a Supplement in Nutrition

By Serol Korkmaz


Open access peer-reviewed

8. The Use of Iodine, Selenium, and Silicon in Plant Nutrition for the Increase of Antioxidants in Fruits and Vegetables

By Julia Medrano-Macías, Rosalinda Mendoza-Villarreal, Valentín Robledo-Torres, Laura Olivia Fuentes-Lara, Francisca Ramírez- Godina, Miguel Ángel Pérez-Rodríguez and Adalberto Benavides- Mendoza


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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