Antioxidants Effects in Health

Antioxidants Effects in Health
Author: Seyed Mohammad Nabavi,Ana Sanches Silva
Publsiher: Academic Press
Total Pages: 914
Release: 2022-06-16
ISBN: 0128190973
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Antioxidants Effects in Health Book Excerpt:

Antioxidants Effects in Health: The Bright and the Dark Side examines the role that antioxidants play in a variety of health and disease situations. The book discusses antioxidants’ historical evolution, their oxidative stress, and contains a detailed approach of 1) endogenous antioxidants, including endogenous sources, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; 2) synthetic antioxidants, including sources, chemistry, bioavailability, legal status, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; and 3) natural antioxidants, including sources, chemistry, bioavailability, mechanisms of action, possible prooxidant activity; beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies. Throughout the boo, the relationship of antioxidants with different beneficial and detrimental effects are examined, and the current controversies and future perspectives are addressed and explored. Antioxidants Effects in Health: The Bright and the Dark Side evaluates the current scientific evidence on antioxidant topics, focusing on endogenous antioxidants, naturally occurring antioxidants and synthetic antioxidants. It will be a helpful resource for pharmaceutical scientists, health professionals, those studying natural chemistry, phytochemistry, pharmacognosy, natural product synthesis, and experts in formulation of herbal and natural pharmaceuticals. Introduces recent information on antioxidants in a systematic way Provides an overview of the history and function of antioxidants Contains discussion of antioxidants including their chemistry, sources and main effects

Natural Antioxidants

Natural Antioxidants
Author: Fereidoon Shahidi
Publsiher: The American Oil Chemists Society
Total Pages: 436
Release: 1997
ISBN: 9780935315776
Category: Antioxidants
Language: EN, FR, DE, ES & NL

Natural Antioxidants Book Excerpt:

This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.

Phenolic Compounds in Food and Their Effects on Health Antioxidants and cancer prevention

Phenolic Compounds in Food and Their Effects on Health  Antioxidants and cancer prevention
Author: Mou-Tuan Huang,American Chemical Society. Division of Agricultural and Food Chemistry,American Chemical Society. Meeting
Publsiher: Amer Chemical Society
Total Pages: 424
Release: 1992
ISBN: 1928374650XXX
Category: Religion
Language: EN, FR, DE, ES & NL

Phenolic Compounds in Food and Their Effects on Health Antioxidants and cancer prevention Book Excerpt:

Examines the sources of phenoic antioxidants. Covers the chemical and biological activities of phenolic compounds in food and their health effects, especially the biological properties of phenolic compounds on the modulation of tumor development in experimental animal models, and possibly in humans. Explores flavonoids, green tea, and other phenolic compounds and cancer prevention. Together with Phenolic Compounds in Food and Their Effects on Health I, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.

Antioxidants

Antioxidants
Author: Viduranga Waisundara
Publsiher: BoD – Books on Demand
Total Pages: 648
Release: 2021-09-08
ISBN: 1839688645
Category: Medical
Language: EN, FR, DE, ES & NL

Antioxidants Book Excerpt:

Antioxidants are one of the most sought-after biological compounds of interest to both scientific and nonscientific communities. The term gained popularity with the advent of identifying these compounds as having the ability to maintain health and wellness by combating against pathways leading to non-communicable diseases. This book covers several aspects of antioxidants—mechanisms of action, assays of measuring potency, sources, and even methods of isolation and identification. While it may seem these aspects have been covered in depth in several publications before this, this book intends to be positioned as an update, especially since the area of antioxidant research is as dynamic as ever. There are several chapters that might be of interest to health buffs, specifically those who are quite keen on maintaining health and wellness.

Oxidants Antioxidants And Free Radicals

Oxidants  Antioxidants And Free Radicals
Author: Steven Baskin,Harry Salem
Publsiher: Routledge
Total Pages: 493
Release: 2017-11-01
ISBN: 1351426222
Category: Medical
Language: EN, FR, DE, ES & NL

Oxidants Antioxidants And Free Radicals Book Excerpt:

This volume collates articles investigating antioxidant, oxidant and free radical research. It examines the role of such research in health and disease, particulary with respect to developing greater understanding about the many interactions between oxidants and antioxidants, and how such substances may act as natural protectants and /or natural toxicants.

Phytochemicals

Phytochemicals
Author: Haixue Kuang
Publsiher: Nova Science Pub Incorporated
Total Pages: 416
Release: 2013-01-01
ISBN: 9781624173547
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Phytochemicals Book Excerpt:

Early people confronted with illness and disease, discovered a wealth of useful therapeutic agents in the plant kingdoms. The term "phytochemicals" that occur naturally refers to a wide variety of compounds with biological significance produced by plants. They are found in fruits, vegetables, beans, grains, and other plants. Scientists have identified thousands of phytochemicals, although only a small fraction have been studied closely, which have the potential to affect diseases such as cancer, stroke or metabolic syndrome. This book is devoted to the publication of original articles concerning phytochemicals and their biological and pharmacological effects. The spectrum of coverage is broad, encompassing extraction, separation, purification, structure identification, bioactivity and quantification of compounds in plants, the food sciences and agriculture.

Natural Antioxidants in Human Health and Disease

Natural Antioxidants in Human Health and Disease
Author: Balz Frei
Publsiher: Academic Press
Total Pages: 588
Release: 2012-12-02
ISBN: 0080571689
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Natural Antioxidants in Human Health and Disease Book Excerpt:

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.

Antioxidants in Vegetables and Nuts Properties and Health Benefits

Antioxidants in Vegetables and Nuts   Properties and Health Benefits
Author: Gulzar Ahmad Nayik,Amir Gull
Publsiher: Springer Nature
Total Pages: 572
Release: 2020-12-01
ISBN: 9811574707
Category: Medical
Language: EN, FR, DE, ES & NL

Antioxidants in Vegetables and Nuts Properties and Health Benefits Book Excerpt:

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.

Antioxidants in Foods

Antioxidants in Foods
Author: Isabel Seiquer,José M. Palma
Publsiher: MDPI
Total Pages: 418
Release: 2021-06-22
ISBN: 3036505784
Category: Medical
Language: EN, FR, DE, ES & NL

Antioxidants in Foods Book Excerpt:

Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

Food Antioxidants

Food Antioxidants
Author: D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe
Publsiher: CRC Press
Total Pages: 512
Release: 1995-10-24
ISBN: 1482273179
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Antioxidants Book Excerpt:

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."

Antioxidant Overkill

Antioxidant Overkill
Author: Anonim
Publsiher: Createspace Independent Pub
Total Pages: 428
Release: 2011-03-28
ISBN: 9781456547523
Category: Medical
Language: EN, FR, DE, ES & NL

Antioxidant Overkill Book Excerpt:

Antioxidants from supplements, food sources and the environment have a cumulative effect of dangerously lowering protective prooxidant levels, which "allows" for disease manifestation and coexistence of diseases. Today's marketing of antioxidants is all about sales and has nothing to do with science-based evidence. Scientific data has shown for years that the antioxidant vitamins can increase the risk of cancer, heart disease, stroke and overall mortality. Yet, this information is ignored or denied by those "pushing" these potentially harmful products. None of the synthetic antioxidants work in the same manner as those contained in the biochemical matrix of fruits and vegetables of a nutritious diet. Today's antioxidants should be treated as medicines, not just because of their claims, but because of their proven adverse effects on the human body. I present over 250 scientific studies showing the negligible or non-existent effects of the antioxidants and of these, 80 studies highlight their wide ranging harmful effects. This is the largest collection of its kind in the world's medical literature. The hype of the antioxidants was based on the invalidated and outdated free radical theory, which lacks predictability and fails to meet the requirements of the scientific method. As was pointed out in an article entitled, Antioxidants not heaven sent, by Stefan Andrei Anghel in the Harvard Science Review, Spring 2010, "It may come as a surprise that the current scientific consensus is that there is no health benefit to taking antioxidant supplements. Even more unexpected news came this year when an article announced that antioxidants may actually prevent the health-promoting effects of physical exercise…. If the model proposed by the authors of the study is correct, then it may turn out that we have been systematically “poisoning” ourselves, increasing our disease risk and shortening our lifespan through antioxidant supplements." It was especially gratifying that Anghel cited one of my papers entitled, The Free Radical Fantasy, as the first reference in The Harvard Review and cited it two other times in the article.On January 2 5, 2011, Sharon Begley noted in Newsweek magazine in an article entitled, Antioxidants fall from grace, that, "Now the research is challenging an even more fundamental tenet of the antioxidant craze. Many of the free radicals that are neutralized by antioxidants perform valuable functions in the body. The most important: fighting toxins (white blood cells churn out free radicals by the battalion to fight bacterial infection) and fighting cancer. Maybe it's not such a fabulous idea to flood the body with something that neutralizes these warriors of the immune system." Antioxidant overuse can be dangerous with health problems, like cancer or infections. In 2009, 108 new food products with antioxidants touted on the label reached store shelves, aisles of them in the United States. Shockingly, medical personnel and cancer survivors take more antioxidants than those taken by the average person.The theory behind the use of antioxidants is plausible only if the free radical theory is sound. But, it has been nullified by hundreds of studies. The theory has been wrong and that is the reason that the antioxidant supplements available to us lack effectiveness and produce adverse effects. The free radical theory is passé!With this explanation, the American Heart Association's advisory statement is sound. There is no good reason, at this point, to spend your money on antioxidant supplements.I have endeavored to find more advanced and improved replacement theories. People are waking up to the fact that they have been victims of clever marketing campaigns, all of which were based on the profit motive.Stop being a victim while the antioxidant craze is dying down. More and more, people are becoming aware of their ineffectiveness and of their harm. The choice is yours. Choose wisely.

Antioxidants in Health and Disease Volume 1

Antioxidants in Health and Disease Volume 1
Author: Maurizio Battino,Francesca Giampieri
Publsiher: MDPI
Total Pages: 447
Release: 2018-05-18
ISBN: 303842885X
Category: Antioxidants
Language: EN, FR, DE, ES & NL

Antioxidants in Health and Disease Volume 1 Book Excerpt:

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

Antioxidants Vitamins C And E For Health

Antioxidants  Vitamins C And E For Health
Author: Dr. Robert Youngson
Publsiher: Orient Paperbacks
Total Pages: 140
Release: 2005-03
ISBN: 9788122202694
Category: Antioxidants
Language: EN, FR, DE, ES & NL

Antioxidants Vitamins C And E For Health Book Excerpt:

How can you protect yourself from: Heart attack Angina Brain damage Cancer Kidney damage Ageing Common cold Cataract Rheumatoid arthritis These and many other health conditions are either caused by or contributed to free radicals in our body. If not combated effectively, not only can free radicals do a lot of harm, but also prove fatal. It is now known that in most major diseases that kill prematurely of ruin the quality of our lives, the actual damage is caused by free radicals. Enormous amounts of highly focused scientific research in the last 30 years has confirmed that antioxidants can effectively counter the harmful effects of free radicals. Amongst the most powerful and potent antioxidants are Vitamin C and Vitamin E. This book explains, in language anyone can understand how to benefit from these antioxidants. It also provides all the information you need to take the vitamins safely.

Dietary Antioxidants and Prevention of Non Communicable Diseases

Dietary Antioxidants and Prevention of Non Communicable Diseases
Author: Giuseppe Grosso
Publsiher: MDPI
Total Pages: 217
Release: 2018-10-11
ISBN: 3038972266
Category: Electronic books
Language: EN, FR, DE, ES & NL

Dietary Antioxidants and Prevention of Non Communicable Diseases Book Excerpt:

This book is a printed edition of the Special Issue "Dietary Antioxidants and Prevention of Non-Communicable Diseases" that was published in Antioxidants

Antioxidants in Fruits Properties and Health Benefits

Antioxidants in Fruits  Properties and Health Benefits
Author: Gulzar Ahmad Nayik,Amir Gull
Publsiher: Springer Nature
Total Pages: 637
Release: 2020-12-15
ISBN: 9811572852
Category: Medical
Language: EN, FR, DE, ES & NL

Antioxidants in Fruits Properties and Health Benefits Book Excerpt:

This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits. Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Phenolic Antioxidants and Health Benefits

Phenolic Antioxidants and Health Benefits
Author: U.D. Chavan
Publsiher: Scientific Publishers
Total Pages: 510
Release: 2018-02-01
ISBN: 9388172345
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Phenolic Antioxidants and Health Benefits Book Excerpt:

This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

Antioxidants in Science Technology Medicine and Nutrition

Antioxidants in Science  Technology  Medicine and Nutrition
Author: G. Scott
Publsiher: Elsevier
Total Pages: 348
Release: 1997-05-01
ISBN: 0857099930
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Antioxidants in Science Technology Medicine and Nutrition Book Excerpt:

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity and disease of old age. Antioxidants deactivate certain harmful effects of free radicals in the human body due to biological peroxidation, and thus prevent protection against cell damage. The book is of considerable interest to scientists working in the materials and foodstuff industries, and to researchers seeking information on the connection between diet and health, and to those developing new drugs to combat diseases associated with oxidative stress. It is important also throughout the non-medical world, especially to the work force within the affected industries. Examines research in separate fields of biochemical science and technology and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action Applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis and others

The Antioxidant Health Plan

The Antioxidant Health Plan
Author: R. M. Youngson
Publsiher: HarperThorsons
Total Pages: 148
Release: 1994
ISBN: 9780722529683
Category: Medical
Language: EN, FR, DE, ES & NL

The Antioxidant Health Plan Book Excerpt:

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
Author: Victor R. Preedy
Publsiher: Elsevier
Total Pages: 336
Release: 2014-04-05
ISBN: 0124046959
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Processing and Impact on Antioxidants in Beverages Book Excerpt:

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Antioxidants in Animal Feed

Antioxidants in Animal Feed
Author: Min Xue,Zhenyu Du,Junmin Zhang
Publsiher: Mdpi AG
Total Pages: 0
Release: 2022-10-21
ISBN: 9783036554716
Category: Science
Language: EN, FR, DE, ES & NL

Antioxidants in Animal Feed Book Excerpt:

This includes 17 original research articles and focuses on the knowledge on the effects of dietary antioxidants on host health and performance of production animals, including livestock, poultry and fish. It provides various nutritional approaches to improve antioxidant capacity and benefit host health in animal production. Production animals exposed to air pollution, heavy metals, or other stressful conditions can experience oxidative stress that may suppress animal health, performance, and production, subsequently impacting economic feasibility; hence, maintaining and improving oxidative status, especially through an appropriate nutrition strategy, are essential for normal physiological processes in animals. Promising research results have revealed that the administration of natural or synthetic antioxidants in an animal's diet may be an important strategy to mitigate the negative influence induced by oxidative stress conditions. The Special Issue has been conceived to set out the knowledge on the effects of dietary antioxidants on host health and performance of production animals. It provides various nutritional approaches, mainly including vitamins, plant extracts, trace elements, non-essential amino acids, etc., to improve antioxidant capacity and benefit host health in livestock, poultry and fish. This book will encourage more scientists to move forward on the path to increasing knowledge on the effect of natural or synthetic antioxidants on the growth and health of production animals.