J Kanner

Summary

Country: Israel

Publications

  1. ncbi Betalains--a new class of dietary cationized antioxidants
    J Kanner
    Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P O Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5178-85. 2001
  2. ncbi The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants
    J Kanner
    Department of Food Science, ARO, The Volcani Center, Bet Dagan, Israel
    Free Radic Biol Med 31:1388-95. 2001
  3. ncbi The dual function of nitrite under stomach conditions is modulated by reducing compounds
    J Volk
    Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
    Free Radic Biol Med 47:496-502. 2009
  4. ncbi Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)
    Z G Weinberg
    Forage Preservation and By Products Research Unit and Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
    J Agric Food Chem 47:2959-62. 1999
  5. ncbi Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids
    R Granit
    Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5951-6. 2001
  6. ncbi Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants
    S Gorelik
    Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5945-50. 2001

Collaborators

  • R Granit
  • S Gorelik
  • J Volk
  • B Akiri
  • R Kohen
  • Z G Weinberg
  • Z Holzer
  • S Angel
  • Y Aharoni
  • A Orlov
  • E Potoyevski

Detail Information

Publications6

  1. ncbi Betalains--a new class of dietary cationized antioxidants
    J Kanner
    Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P O Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5178-85. 2001
    ..The calculated amount of betacyanins found in the urine was 0.5-0.9% of that ingested. Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans...
  2. ncbi The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants
    J Kanner
    Department of Food Science, ARO, The Volcani Center, Bet Dagan, Israel
    Free Radic Biol Med 31:1388-95. 2001
    ..The results indicate the potentially harmful effects of oxidized fats intake in the presence of endogenous catalysts found in foods, and the major benefit of including in the meal plant dietary antioxidants...
  3. ncbi The dual function of nitrite under stomach conditions is modulated by reducing compounds
    J Volk
    Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
    Free Radic Biol Med 47:496-502. 2009
    ..Therefore, to promote NO. production and to achieve better control of the lipid peroxidation process in the stomach, a nitrite-rich meal should be consumed simultaneously with food rich in polyphenols...
  4. ncbi Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)
    Z G Weinberg
    Forage Preservation and By Products Research Unit and Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
    J Agric Food Chem 47:2959-62. 1999
    ..Comparison between direct blending and cold extraction revealed similar efficiency of polyphenol recovery...
  5. ncbi Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids
    R Granit
    Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5951-6. 2001
    ....
  6. ncbi Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants
    S Gorelik
    Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
    J Agric Food Chem 49:5945-50. 2001
    ..Maximum inhibition could be achieved only by introducing inhibitors of both pathways into the system...