Aging: Oxidative Stress and Dietary Antioxidants
4.5/5
()
Currently unavailable
Currently unavailable
About this ebook
Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes, such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial, and oxidative stress is a single component of this.
Gerontologists, geriatricians, nutritionists, and dieticians are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While gerontologists and geriatricians may study the underlying processes of aging, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of gerontology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of aging.
- Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease
- Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments
- Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams
- Nutritionists and dietitians will gain an understanding of cell signaling and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods
Related to Aging
Related ebooks
Aging: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsDiabetes: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsAntioxidants in Food, Vitamins and Supplements: Prevention and Treatment of Disease Rating: 0 out of 5 stars0 ratingsCancer: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsPathology: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsNutrition and Lifestyle in Neurological Autoimmune Diseases: Multiple Sclerosis Rating: 5 out of 5 stars5/5Fight Diabetes with Vitamins and Antioxidants Rating: 0 out of 5 stars0 ratingsNutrition and Functional Foods for Healthy Aging Rating: 0 out of 5 stars0 ratingsThe Liver: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsInflammation, Advancing Age and Nutrition: Research and Clinical Interventions Rating: 0 out of 5 stars0 ratingsMitochondrial Dysfunction and Nanotherapeutics: Aging, Diseases, and Nanotechnology-Related Strategies in Mitochondrial Medicine Rating: 0 out of 5 stars0 ratingsInsulin: Deficiency, Excess and Resistance in Human Disease Rating: 0 out of 5 stars0 ratingsFruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion Rating: 4 out of 5 stars4/5Antioxidants: Diseases Linked To Deficient Intake Rating: 0 out of 5 stars0 ratingsThe Antioxidant Revolution: An Idea of Longevity Rating: 0 out of 5 stars0 ratingsGastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsHIV/AIDS: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsMolecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series Rating: 4 out of 5 stars4/5Nutritional Modulators of Pain in the Aging Population Rating: 0 out of 5 stars0 ratingsSex Differences in Cardiovascular Physiology and Pathophysiology Rating: 0 out of 5 stars0 ratingsOxidative Stress and Antioxidant Protection: The Science of Free Radical Biology and Disease Rating: 0 out of 5 stars0 ratingsRole of the Mediterranean Diet in the Brain and Neurodegenerative Diseases Rating: 0 out of 5 stars0 ratingsInsulin Resistance as a Risk Factor in Visceral and Neurological Disorders Rating: 0 out of 5 stars0 ratingsSarcopenia: Molecular Mechanism and Treatment Strategies Rating: 0 out of 5 stars0 ratingsMolecular Nutrition and Diabetes: A Volume in the Molecular Nutrition Series Rating: 3 out of 5 stars3/5Biometals in Neurodegenerative Diseases: Mechanisms and Therapeutics Rating: 5 out of 5 stars5/5Cardiovascular Endocrinology and Metabolism: Theory and Practice of Cardiometabolic Medicine Rating: 0 out of 5 stars0 ratingsMitochondria in Obesity and Type 2 Diabetes: Comprehensive Review on Mitochondrial Functioning and Involvement in Metabolic Diseases Rating: 0 out of 5 stars0 ratingsMetabolic Syndrome and Cardiovascular Disease Rating: 0 out of 5 stars0 ratingsBioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases: Bioactive Food in Chronic Disease States Rating: 0 out of 5 stars0 ratings
Food Science For You
Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength Rating: 4 out of 5 stars4/5Applications of NMR Spectroscopy: Volume 1 Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsBioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases: Bioactive Food in Chronic Disease States Rating: 0 out of 5 stars0 ratingsHealth of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Iron Fortification of Foods Rating: 4 out of 5 stars4/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratingsPanic on a Plate: How Society Developed an Eating Disorder Rating: 3 out of 5 stars3/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5
Reviews for Aging
2 ratings0 reviews