Aging: Oxidative stress and dietary antioxidantsстатья

Дата последнего поиска статьи во внешних источниках: 8 января 2017 г.

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[1] Aging: Oxidative stress and dietary antioxidants / V. Skulachev, N. Isaev, N. Kapay et al. // Aging: Oxidative stress and dietary antioxidants. Edited by V.R. Preedy King’s College London. — Academic Press is an imprint of Elsevier London, UK, 2014. — P. 195–203. In the past few decades there have been major advances in our understanding of the etiology of disease and its causative mechanisms. Increasingly it is becoming evident that free radicals are contributory agents: either to initiate or propagate the pathology or add to an overall imbalance. Furthermore, reduced dietary antioxidants can also lead to specific diseases and preclinical organ dysfunction. On the other hand, there is abundant evidence that dietary and other naturally occurring antioxidants can be used to prevent, ameliorate or impede such diseases. The science of oxidative stress and free radical biology is rapidly advancing and new approaches include the examination of polymorphism and molecular biology. The more traditional sciences associated with organ functionality continue to be explored but their practical or translational applications are now more sophisticated. However, most textbooks on dietary antioxidants do not have material on the fundamental biology of free radicals, especially their molecular and cellular effects on pathology. They may also fail to include material on the nutrients and foods which contain antioxidative activity. In contrast, most books on free radicals and organs disease have little or no text on the usage of natural antioxidants. The series Oxidative Stress and Dietary Antioxidants aims to address the aforementioned deficiencies in the knowledge base by combining in a single volume the science of oxidative stress and the putative therapeutic usage of natural antioxidants in the diet, its food matrix or plants. This is done in relation to a single organ, disease or pathology. These include cancer, addictions, immunology, HIV, aging, cognition, endocrinology, pregnancy and fetal growth, obesity, exercise, liver, kidney, lungs, reproductive organs, gastrointestinal tract, oral health, muscle, bone, heart, kidney and the CNS.In the present volume, Aging: Oxidative Stress and Dietary Antioxidants, holistic information is imparted within the structured format of two main sections: 1. Oxidative Stress and Aging 2. Antioxidants and Aging The first section on Oxidative Stress and Aging covers the basic biology of oxidative stress, from molecular biology to physiological pathology. Topics include markers of frailty, skin aging, cardiovascular disease, the liver, arthritis and diabetes. The second section, Antioxidants and Aging, covers cellular and molecular processes of vegetarian diets, enteral nutrition, natural antioxidants in foods and the diet, herbs and spices, coenzyme Q10, vitamins C and D, S-equol, zinc, magnesium, tryptophan, melatonin-enriched foods and lycopene. There is also material on the aging processes, age-related pathologies and organ systems, including menopause, physical performance, skin, bone and osteoporosis, the brain and neurodegeneration, the cardiovascular system, diabetes, muscle, arthritis, inflammation, mitochondria and leukocytes. The aforementioned provide a detailed framework for understanding the relationships between aging, oxidative stress and dietary components. However, more scientifically vigorous trials and investigations are needed to determine the comprehensive properties of many of these antioxidants, food items or extracts, as well as any adverse properties they may have. The series is designed for dietitians and nutritionists, and food scientists, as well as health care workers and research scientists. Contributions are from leading national and international experts including those from world-renowned institutions. Professor Victor R. Preedy, King’s College London.

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