ch. 1. Oxidation of food components : an introduction / Anna Kolakowska and Grzegorz Bartosz -- ch. 2. Oxidants occurring in food systems / Manuel Pazos and Isabel Medina -- ch. 3. Measuring the oxidation potential in foods / Louise Bennett. [et al.] -- ch. 4. Mechanisms of oxidation in food lipids / Gloria Marquez-Ruiz, Francisca Holgado, and Joaqun Velasco -- ch. 5. Protein oxidation in foods and its prevention / Caroline P. Baron -- ch. 6. Use of added oxidants in food processing / Emanuela Zanardi -- ch. 7. Effects of oxidation on sensory characteristics of food components during processing and storage / Susan Brewer -- ch. 8. Effects of oxidation on the nutritive and health-promoting value of food components / Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo -- ch. 9. Natural antioxidants in food systems -- ch. 10. Antioxidants generated in foods as a result of processing / Maria Dolores del Castillo, Elena Ibanez, and Miguel Herrero -- ch. 11. Mechanisms of antioxidant activity / Klaudia Jomova, Michael Lawson, and Marian Valko -- ch. 12. Measuring the antioxidant activity of food components / Takayuki Shibamoto -- ch. 13. Measuring the antioxidant activity of apple products / Iwona Wawer -- ch. 14. Antioxidant and prooxidant activity of food components / Anna Gliszczynska-Swiglo and Jan Oszmianski -- ch. 15. Bioavailability and antioxidant activity of curcuminoids and carotenoids in humans / Alexa Kocher. [et al.] -- ch. 16. Case studies on selected natural food antioxidants / Miguel Herrero. [et al.] -- ch. 17. Functional antioxidant foods / Manuel Viuda-Martos, Jose A. Prez- llvarez, and Juana Fernndez-Lpez -- ch. 18. Concluding remarks / Grzegorz Bartosz and Izabela Sadowska-Bartosz.