Emad Shalaby

Cairo University

Dr. Emad A. Shalaby, Associate Professor (Specialty: Biochemistry) in the Biochemistry Department Faculty of Agriculture - Cairo University. He received a short-term scholarship, to carry out his post-doctoral studies abroad, from JICA, Japan, Egyptian Government. He speaks fluently languages: English (TOEFL 520 points), and Arabic (the native language). Furthermore, he has 72 international published research papers, and he has attended 12 international conferences. Moreover, he is a member of seven international specialized scientific societies besides the local one. Dr. Emad A. Shalaby has 13 international books and chapters. He has 6 prizes. He works as a reviewer in more than 50 international journals and He joined the editorial board for more than 12 international journals.

1books 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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