Book Description:
In biological systems, the normal processes of oxidation (plus a minor contribution from ionizing radiation) produce highly reactive free radicals. These can readily react with and damage other molecules. In some cases the body uses free radicals to destroy foreign or unwanted objects, such as in an infection. However, in the wrong place, the body's own cells may become damaged. Should the damage occur to DNA, the result could be cancer. Antioxidants decrease the damage done to cells by reducing oxidants before they can damage the cell. Virtually all studies of mammals have concluded that a restricted calorie diet extends the lifespan of mammals by as much as 100%. This remarkable finding suggests that food is actually more damaging than smoking. As food produces free radicals (oxidants) when metabolized, antioxidant-rich diets are thought to stave off the effects of aging significantly better than diets lacking in antioxidants. The reduced levels of free radicals, resulting from a reduction in their production by metabolism, is thought to be a major cause of the success of caloric restriction in increasing life span.
Antioxidants consist of a group of vitamins including vitamin C, vitamin E, selenium and carotenoids (such as beta-carotene, lycopene, and lutein). This new book brings together the latest research in this dynamic field.

Table of Contents:
Preface

Chaptert 1: Anti- and Prooxidative Effects of Flavonoids
(Wim Wätjen et al., Heinrich-Heine University, Germany)
pp. 1-16

Chapter 2: Comparison of Antioxidative Properties of Green and Black Tea
(Agnieszka Augustyniak, Justyna Ostrowska et al., Medical University of Białystok, Poland)
pp. 17-34

Chapter 3: Antioxidant in Foods: A New Challenge for Food Processors (G. Oboh, Federal University of Technology, Nigeria and J.B.T. Rocha, Universidade de Federal Santa Maria, Brazil)
pp. 35-64


Chapter 4: Are Teas the Universal Antioxidants?
(Justyna Ostrowska et al., Medical University of Bia³ystok, Poland);
pp. 65-87

Chapter 5: Radioprotective Effects of Antioxidants
(Mustafa V. Ertekin and Orhan Sezen, Atatürk University, Turkey);
pp. 89-144

Chapter 6: Antioxidant Therapy for Chronic Inflammatory Diseases (Jayraz Luchoomun, Dominic Sinibaldi and Xi-Lin Chen, Discovery Research AtheroGenics, Inc., Alpharetta, Ga.);
pp. 145-177

Chapter 7: Impact of Oxidative Stress on Diabetes Mellitus and Inflammatory Bowel Diseases
(Jana Varvařovská, Rudolf Štětina et al., Charles University Prague, Czech Republic)
pp. 179-245

Index