Antioxidants and Functional Components in Aquatic Foodscompiles for the first time the past and present research done onpro and antioxidants in aquatic animals. The book addresses an areaof extreme importance for aquatic foods, since lipid oxidationleads to such a large number of quality problems. Many of theseproblems are also seen in other muscle based foods, but areexaggerated in aquatic foods, so the book's contents will beof great use and interest to other fields. Written by topresearchers in the field, the book offers not only generaloverviews of lipid oxidation in aquatic foods and aquatic food proand antioxidant systems, but also covers specifics and gives thelatest information on the key pro and anti-oxidants derived fromaquatic foods as well as some of the most recent and innovativemeans to control lipid oxidations in aquatic foods and food systemswith fish oils. Coverage includes the latest research on theeffects aquatic foods have on oxidative stress in the human body,an area of great interest recently. Additionally, a chapter isdevoted to the latest techniques to measure antioxidative potentialof aquatic foods, an area still in development and one veryimportant to the antioxidant research community.
Antioxidants and Functional Components in Aquatic Foodswill be of great interest to the food science, medical, biochemicaland pharmaceutical fields for professionals who deal with aquaticfood products, muscle foods products (beef, pork, poultry etc),lipid oxidation, and pro-oxidant and antioxidant systems.