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This book provides a comprehensive overview of the oxidative stress related mechanisms in biological systems and the involvement of reactive oxygen and nitrogen species (ROS and RNS), the damage of DNA, proteins, and lipids caused by oxidative stress, the protection of cells and tissues against free radicals, the relation of the oxidative stress to aging and human diseases including cancer and neurological disorders, and the development of new therapeutic approaches to modulate oxidative stress. The current state-of-the-art methodologies including the development of sensors and biosensors for the detection of ROS/RNS and of biomarkers of oxidative stress are also discussed. The book is organized in three overlapping parts, starting with general considerations of the oxidative stress, homeostasis pathways, and ROS mechanisms, followed by chapters discussing the involvement of ROS in particular diseases and concluding with analytical aspects of oxidative stress monitoring. The book provides a solid background on oxidative stress and ROS/RNS generation for novice learners while also offering scientists and practitioners already involved in this field a wealth of information covering the most recent developments in the study of oxidative stress, the role of radical species, novel antioxidant therapies, and methods for assessing free radicals and oxidative stress.
Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. An essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. - Health effects of antioxidant nutrients - Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids - Natural source antioxidants, including pine bark, ginko biloba, wine, herbs,uyaku, and carica papaya
Antioxidants and their mechanisms of action; Food factors as antioxidants; Coronary heart disease; Malignant disease; Other diseases; Indicators of oxidative stress; Consumer issues.
Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews the latest evidence-based research in the area, principally through prospective cohort studies and randomized controlled trials. It assesses major dietary antioxidants and discusses their use in diseases such as cancer, diabetes, stroke, coronary heart disease, HIV/AIDS, and neurodegenerative and immune diseases. The use of antioxidants in health is also discussed along with common adverse effects associated with antioxidant use.
This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.
This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.
The human system employs the use of endogenous enzymatic as well as non-enzymatic antioxidant defence systems against the onslaught of free radicals and oxidative stress. Enzymatic antioxidants and non-enzymatic antioxidants work synergistically with each other, using different mechanisms against different free radicals and stages of oxidative stress. Dietary and lifestyle modifications are seen as the mainstay of treatment and management of chronic diseases such as diabetes mellitus. The major aims of dietary and lifestyle changes are to reduce weight, improve glycaemic control and reduce the risk of coronary heart disease, which accounts for 70- 80% of deaths among those with diabetes. It is also important to note that medicinal plants have been used as medicines since ancient time, and continue to play significant role even in modern medicine in management and treatment of chronic diseases. Impressive numbers of modern therapeutic agents have been developed from plants. Phytochemicals have been isolated and characterised from fruits such as grapes and apples, vegetables such as broccoli and onion, spices such as turmeric, beverages such as green tea and red wine, as well as many other sources. The WHO estimates that approximately 80% of the worlds inhabitants rely on traditional medicine for their primary health care and many medicinal plants have ethno-medical claims of usefulness in the treatment of diabetes and other chronic diseases globally, and have been employed empirically in antidiabetic, antihyperlipidemic, antihypertensive, antinflammatory and antiparasitic remedies. This book examines the role of antioxidant-rich natural products in management and treatment of diabetes and other chronic diseases.
The role of antioxidants and other nutritional agents in disease prevention is a widely discussed subject, attracting attention from professionals in all areas of medicine. This often-debated and rapidly evolving area of medicine could have important implications for how diseases are treated.
The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of antioxidant treatment. Biomarkers are discussed as a method to estimate the bioefficacy of dietary/supplemental antioxidants in sports. This book is useful for sport nutrition scientists, physicians, exercise physiologists, product developers, sport practitioners, coaches, top athletes, and recreational athletes. In it, they will find objective information and practical guidance.