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

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 serves as a comprehensive overview of the current scientific knowledge on the health effects of dietary and supplemental antioxidants (such as vitamins C and E). Chapters integrate information from basic research and animal studies, epidemiologic studies, and clinical intervention trials. The popular media has taken great interest in antioxidants, with numerous articles emphasizing their role in preventing disease and the possible slowing of the aging process. These antioxidant vitamins may be important in preventing not only acute deficiency symptoms, but also chronic disorders such as heart disease and certain types of cancer. This book, therefore, is not only for scientists and doctors, but also for health writers, journalists, and informed lay people. The text focuses on several human conditions for which there is now good scientific evidence that oxidation is an important etiological component. Specifically, antioxidants may prevent or slow down the progression of: Cancer, Cardiovascular disease, Immune system disorders, Cataracts, Neurological disorders, Degeneration due to the aging process.

This volume includes contributions by the leading experts in the field of yeast aging. Budding yeast (Saccharomyces cerevisiae) and other fungal organisms provide models for aging research that are relevant to organismic aging and to the aging processes occurring in the human body. Replicative aging, in which only the mother cell ages while the daughter cell resets the clock to zero is a model for the aging of stem cell populations in humans, while chronological aging (measured by survival in stationary phase) is a model for the aging processes in postmitotic cells (for instance, neurons of the brain). Most mechanisms of aging are studied in yeast. Among them, this book discusses: mitochondrial theories of aging, emphasizing oxidative stress and retrograde responses; the role of autophagy and mitophagy; the relationship of apoptosis to aging processes; the role of asymmetric segregation of damage in replicative aging; the role of replication stress; and the role of the cytoskeleton in aging. Modern methods of yeast genetics and genomics are described that can be used to search for aging-specific functions in a genome-wide unbiased fashion. The similarities in the pathology of senescence (studied in yeast) and of cancer cells, including genome instability, are examined.

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.

This book is a printed edition of the Special Issue "Antioxidants in Health and Disease" that was published in Nutrients

A critical and informed look at the merits and limitations of nutritional antioxidant supplementation in the general population.