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Antioxidants Effects in Health

The Bright and the Dark Side

  • 1st Edition - June 16, 2022
  • Latest edition
  • Editors: Seyed Mohammad Nabavi, Ana Teresa Sanches Silva
  • Language: English

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 antioxida… Read more

Description

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.

Key features

  • 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

Readership

Pharmacologists; Biomedical researchers; phytochemistry, pharmacognosy, and natural product researchers; chemists; industry and government regulatory agencies

Table of contents

Part 1. Introduction

1. Evolution of antioxidants over times

2. The oxidative stress: Causes, free radicals, targets, mechanisms, affected organs, effects, indicators

3. Food autooxidation

Part 2. Endogenous antioxidants

4. Alpha lipoic acid

5. Bilirubin

6. Catalase

7. Coenzyme Q

8. Ferritin

9. Glucose-6-phosphate-dehydrogenase

10. Glutathione peroxidise

11. Glutathione reductase

12. Gluthathione

13. Superoxide dismutase

14. Uric acid

Part 3. Synthetic antioxidants: bright and the dark side

15. Ascorbyl palmitate

16. Butylated hydroxyanisole (BHA)

17. Butylated hydroxytoluene (BHT)

18. Erythorbic acid (D-ascorbic acid)

19. Nordihydroguaiaretic acid (NDGA)

20. Octyl gallate (OG)

21. Propyl gallate (PG)

22. tert-butylhydroxyquinone (TBHQ)

Part 4. Natural occurring antioxidants: bright and the dark side

23. Amino acids

24. Carnosine

25. Carnosol

26. Carotenoids (xanthophylls and carotenes)

27. Citric acid

28. Coenzyme Q

29. Curcumin

30. Flavonoids

31. Lecithin

32. Lignans

33. Organosulfur compounds( allyl sulphide, indoles)

34. Phenolic acids

35. Phytic acid

36. Protein hydrolysates

37. Saponins

38. Selenium

39. Sterols

40. Stilbenes

41. Tartaric acid

42. Turmeric

43. Uric acid

44. Vanillin

45. Vitamin A (retinol)

46. Vitamin C

47. Vitamin E (tocopherols and tocotrienols)

48. Vitamin K

49. Zinc

Part 5. Antioxidants and diseases: Beneficial and detrimental effects

50. Antioxidants and cancer

51. Antioxidants and cardiovascular diseases

52. Antioxidants and cataracts/ age-related macular degeneration

53. Antioxidants and cognitive decline in elderly

54. Antioxidants and dentistry

55. Antioxidants and diabetes

56. Antioxidants and gastric lesions

57. Antioxidants and immune functions

58. Antioxidants and infertility

59. Antioxidants and liver diseases

60. Antioxidants and neurological disorders and psychiatric disorders

61. Antioxidants and respiratory diseases

62. Antioxidants and viral diseases

Part 6: Actual and future perspectives on antioxidants

63. Duality: antioxidants/prooxidants

64. Food and food supplements antioxidants: Targets in human antioxidant system and effects on the production of endogenous antioxidants

65. Concluding remarks and future perspectives

Product details

  • Edition: 1
  • Latest edition
  • Published: June 16, 2022
  • Language: English

About the editors

SN

Seyed Mohammad Nabavi

Seyed Mohammad Nabavi is biotechnologist and Senior Scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and member of Iran’s national elites foundation. His research focused on the health-promotion effects of natural products. He is author/co-author of 200 publications in international journal, 51 communications at national and international congress and eight chapters in book series. He is referee of several international journals.
Affiliations and expertise
Baqiyatallah University of Medical Sciences, Iran

AS

Ana Teresa Sanches Silva

Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV, IP). She obtained a degree in Pharmacy from the University of Coimbra, Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela, Spain, with honors. In addition, she was awarded with the prize for best doctorate student. Ana Sanches-Silva has a remarkable track record (over 100 scientific contributions in peer-reviewed journals or book chapters). She has more than 300 communications in national and international conferences. Her research interests are focused on the evaluation of safety and composition of food and food packaging. Moreover, her special interest is the study of food bioactive compounds and dietary supplements, and development of analytical methodologies for the analysis of bioactive compounds in food.
Affiliations and expertise
University of Coimbra, Coimbra, Portugal

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