By Norman I. Krinsky, Susan T. Mayne, Helmut Sies
The 1st resource to assemble the newest facts linking carotenoids to human future health and illness, this stimulating reference reviews the position of carotenoids within the prevention of persistent sickness and studies step forward stories from greater than forty box experts at the newest study. The ebook finds the newest findings in regards to the use of carotenoids within the prevention of cancers and sunburn, in addition to eye, middle, vascular, and photosensitivity illnesses, and evaluates the capability poisonous results of high-dose carotenoids in either people who smoke and drinkers. It additionally makes a speciality of pioneering observations from observational epidemiological and scientific experiences, in addition to intervention trials on carotenoids.
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Additional resources for Carotenoids in Health and Disease (Oxidative Stress and Disease)
7)] (Table 1). † † CAR1þ þ CAR2 À! CAR1 þ CAR2þ (7) Monitoring such carotenoid pairs gave the order of relative ease of electron transfer between the carotenoids studied so that the order from this study is astaxanthin . b-apo-80 -carotenal . canthaxanthin . lutein . zeaxanthin . b-carotene . lycopene, such that lycopene is the strongest reducing agent (the most easily oxidized) and astaxanthin is the weakest. They also showed that Copyright © 2004 by Marcel Dekker, Inc. , reduces) the radical cations of all the xanthophylls [Eq.
They also showed that Copyright © 2004 by Marcel Dekker, Inc. , reduces) the radical cations of all the xanthophylls [Eq. (8)]: XAN †þ þ LYC À! XAN þ LYC †þ (8) This may explain the link between lycopene levels and the onset of ARMD, although lycopene is not present in the eye. The b-carotene one-electron reduction potential has been measured in dichloromethane (35), and several other workers have also determined the redox potentials of various carotenoids via cyclic voltametry and shown that lycopene is the most easily oxidized (36,37).
The aim of this chapter is to discuss such interactions and to suggest how these may explain possible synergistic protective effects as well as how deleterious effects could arise. The carotenoids we consume, from our foods, food colorants, and possibly as dietary supplements, are thought to be antioxidants both by quenching singlet oxygen and by scavenging free radicals. This chapter concerns free radical reactions; readers interested in singlet oxygen may consult recent reviews (1,2) and the recent study of singlet oxygen quenching by carotenoids in liposomes (3).