The role of oxidative stress in human disease has become an area of intense interest. Free radicals, a normal product of metabolism, exist in all aerobic cells in balance with biochemical antioxidants. Environmental stress increases the levels of free radicals drastically, thereby disturbing the equilibrium between free radical production and the antioxidant capability causing oxidative stress. Over the years, ROS has been implicated in the pathologies of various diseases like cancer, neurological disorder, cardiovascular diseases rheumatoid arthritis, diabetes etc. This book provides an in depth critical state-of-art reviews from established investigators on free radicals, ROS associated pathogenesis of human diseases, biomarkers of oxidative damage, antioxidants, phytonutrients and other related health concerns of modern society. The present book is aimed at graduate students, researchers in academia, industry and clinicians with the interest in redox biology. Special attention has been devoted to the topic of ROS signalling, oxidative stress induced human pathologies & antioxidative therapies. The book consists of four parts in specified topics based on the current literatures for the better understanding of the readers with respect to their subject-wise interests. The first section of the book provides an overview about the ROS production and their measuring tools and techniques followed by the mechanisms involved in the oxidative stress in the second section. The third section describes the involvement of oxidative stress in different human diseases and the last section focuses on the different strategies to ameliorate oxidative stress induced stress.

This book deals with very different aspects of nutrition from different countries (qualities and quantities of food, their absorptions from the gastrointestinal tract, utilization in healthy human beings or in patients with different diseases, food and drug interactions, etc.). However, these different nutritional positions are different in the different countries. The 13 chapters were written by experts from countries in four continents (Asia, Africa, America, and Europe) and generally cover one nutritional problem each; however, if we analyze the results of all the chapters, we can see the most important nutritional problems from all over the world. This detailed analysis offers us an overview of this most urgent nutritional problem.We know that the world's population has increased exponentially in the last few decades (and is still increasing); however, foods and food products have increased more slowly. We have to solve these and other nutritional problems to ensure the health of generations to come.

Food and Lifestyle in Health and Disease gathers information on various food types providing an explanation of their nutrient composition, sources, roles, and mechanisms in health and diseases. To obtain good health practices and prevent diseases, it is necessary to understand links in the relationship of food, lifestyle, environment, and health. This book is a vital source for research topics related to these issues, including the following: Analysis of various types of food and lifestyles for the prevention and treatment of diseases and disorders, including cardiovascular disorders, cancers, neurodegenerative diseases, diabetes, hypertension, and obesity. The influences of environmental pollution, synergistic effects of different foods, and synergy of foods with physical activity or medicine. The roles of animal, fungal, and plant source foods in human health and disease. This book is appropriate for health-conscious users, health care providers and practitioners, teachers, and researchers.

Focuses on the pivotal roles of reactive oxygen and nitrogen species (ROS and RNS) in the pathogenesis of many clinical conditions (together with their involvement in the ageing process of lower (yeast) cells, and higher organisms including plants). This book also discusses the potential applications of dietary-derived antioxidants.

Oxygen is historically entwined from its discovery with radical applications as a panacea by charlatans and by daring men constructing bridges using underwater caissons. Oxygen has made possible the exploration of the depths of the oceans beginning with hard-hat diving suits and extending to scuba gear, underwater habitats and submarines as well as space exploration. Molecular oxygen is critically involved in health and disease in more ways than any other element. It is essential for metabolism of food to nourish our bodies. Understanding its biological and chemical nature helps us to understand the effects of exercise, vitamins and supplements, and drugs used for cancer therapies. Oxygen, the Breath of Life is a comprehensive reference on the historical, biological, chemical and medical aspects of oxygen. Readers, both laymen and experts, will gain knowledge of the basics of oxygen chemistry, how it functions in the human body, the role of oxidants in the development of various diseases. Chapters contain historical notes which highlight the discoveries of pioneering researchers.

In response to the recent upsurge of interest in the therapeutic potential of medicinal plants, with their promising phenolic compounds, this new book offers an important overview of advances in the applications of flavonoids for health. The book explores the nutritional and pharmacological properties of polyphenols and flavonoids, including their ability to prevent the start and development of diseases and how they aid in the management of several chronic pathological illnesses, including cancer, diabetes, cardiovascular disease, neuro-degenerative illness and aging, pregnancy-induced disorders, and others. Also discussed in depth are the properties, classes, and degrees that formulate a phenolic compound and which subsequently supports the development of drugs/products with health benefits.

This book illustrates the recent advancements in the role of functional foods in preventing age-related disorders. It correlates age-related diseases and the effect of dietary compounds from different functional foods, herbs, and nutraceuticals. Notably, the book describes unique nutrition problems in many chronic diseases such as bone disease, cardiovascular disorders, brain disorders, immune disorders, and cancers. The book also discusses the use of functional foods for controlling osteoporosis, improving bone strength, maintaining dental health, controlling obesity, gut health, and maintaining immune function using functional ingredients such as probiotics and prebiotics. Further, it presents the state of the art of aging and nutrigenomics research and the molecular mechanisms underlying the beneficial effects of bioactive nutrients on major aging-related disorders. Finally, the book embodies the latest findings and the mechanisms of actions of functional foods in aging and degenerative diseases and their beneficial uses in the aged population. ​

Among the various theories proposed to account for the process of aging, the free radical theory is of practical interest since it includes the possibility of retarding this process by administrating natural or synthetic antioxidants and free radical scavengers. The book "Free Radicals and Aging" summarizes knowledge accumulated during recent years in 42 reviews written by experts in the field. Aspects of free radical involvement in the intrinsic aging process and in age-related diseases, as well as the importance of the pro-antioxidant balance throughout life are discussed. Epidemiological studies from several European countries are reported showing correlations between low plasma levels of essential antioxidants and the occurence of coronary heart disease, cancer and cataract formation. Appropriate nutrition as well as prophylactic and therapeutic use of antioxidants are considered. This book represents a milestone in the field of age-related free radical biology and medicine. With contributions by: A. Azzi, B. Chance, R.G. Cutler, H. Esterbauer, P.H. Evans, F. Gey, C. Guarneri, D. Harman, N.I. Krinsky, M. Meydani, J. Miquel, A. Mori, L. Packer, C. Rice-Evans, M. Simic, A. Taylor, T. Yoshikawa.

This book presents a cutting-edge, in-depth investigation into new methods of health promotion. It is one of the first books to focus on the role of omega-3 polyunsaturated fatty acids in unhealthy diets. The book also contains reviews of the economic benefits of novel health promotion and disease prevention methods. Leading experts present recent examples and clinical trials.