Emad Shalaby

Cairo University

Dr. Emad Shalaby is a professor of biochemistry on the Biochemistry Department Faculty of Agriculture, Cairo University. He received a short-term scholarship to carry out his post-doctoral studies abroad, from Japan International Cooperation Agency (JICA), in coordination with the Egyptian government. Dr. Shalaby speaks fluent English and his native Arabic. He has 77 internationally published research papers, has attended 15 international conferences, and has contributed to 18 international books and chapters. Dr. Shalaby works as a reviewer on over one hundred international journals and is on the editorial board of more than twenty-five international journals. He is a member of seven international specialized scientific societies, besides his local one, and he has won seven prizes.

2books edited

3chapters authored

Latest work with IntechOpen by Emad Shalaby

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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