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01.High Levels of Active 1,25-Dihydroxyvitamin D Despite Low Levels of the 25-Hydroxyvitamin D Precursor - Implications of Dysregulated Vitamin D for Diagnosis and Treatment of Chronic Disease (pp. 1-23)
02.Trends in Exercise and Health Research
03.Focus on Cholesterol Research
04.Lactic Acid Cheese Safety
05.Arachidonic Acid: Dietary Sources and General Functions
06.Body Mass Index and Health
07.Cholesterol in Atherosclerosis and Coronary Heart Disease
08.Fish Oils and Health
09.Handbook of Green Tea and Health Research
10.Omega 3 Fatty Acid Research
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Leading Edge Antioxidants Research
Retail Price: $265.00
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Editors: Harold V. Panglossi
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:

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 Varvařovskį, Rudolf Štětina et al., Charles University Prague, Czech Republic)
pp. 179-245


   Binding: Hardcover
   Pub. Date: 2007
   ISBN: 1-60021-274-3
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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