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

Chapter 1: Antioxidants in Differentiation of Leukemic Cells
(Guillermo Lòpez-Lluch, Emilio Siendones, Daniel J. Moreno Fernández-Ayala, and Plácido Navas, Centro Andaluz de Medicina del Desarrollo, CABD-CSIC, Universidad Pablo de Olavide, Sevilla, Spain) (pp. 1-34)

Chapter 2: Mechanism of Tumorigenesis: Focus on Oxidative Stress, Electron Transfer and Antioxidants
(Peter Kovacic, Department of Chemistry, San Diego State University, USA, Ratnasamy Somanathan, Centro de Graduados e Investigaciòn del Instituto Tecnològico de Tijuana, B.C.) (pp. 35-76)

Chapter 3: Antioxidant Effects of Astragali Radix Oxidative Stress
(Shizuo Toda, Kansai College of Oriental Medicine, Osaka, Japan) (pp. 77-84)

Chapter 4: Role of Vitamin E in Cellular Antioxidant Defense - A New Perspective
(Ching Kuang Chow, Graduate Center for Nutritional Sciences and Kentucky Agricultural Experiment Station, University of Kentucky, USA) (pp. 85-97)

Chapter 5: Natural Antioxidants from Agro-Food by Products: an Experimental Approach for Recovery of Phenolics from Wine-Making by-Products
(Giorgia Spigno, Lorenza Tramelli, Dante Marco De Faveri, Institute of Enology and Food Engineering - Universitá Cattolica Sacro Cuore, Italy) (pp. 99-129)

Chapter 6: Histidine-Containing Dipeptides as Hydrophilic Tissue Antioxidants
(Alexander A. Boldyrev, M.V. Lomonosov Moscow State University, Russia) (pp. 131-201)

Chapter 7: N-H or C-H Bonds Cleavage in N-Phenyl-N'-Alkyl-p-Phenylenediamine Antioxidants?
(Martin Breza, Department of Physical Chemistry, Slovak Technical University, Bratislava, Slovakia) (pp. 203-231)

Chapter 8: A Novel 88 kDa Acute Phase Protein in Inflammations and its Antioxidant Function
(S. Ramakrishnan, M. Rajesh, K.N. Sulochana, Biochemistry Research Department, Vision Research Foundation, Chennai, India) (pp. 233-252)

Chapter 9: Influences of Alpha-Ketoglutarate and Ornithine Alpha-Ketoglutarate on Lipid Peroxidation and Antioxidants and on their Temporal Patterns
(P. Subramanian, K.B. Dakshayani, M. Mohamed Essa, Department of Biochemistry, Annamalai Univeristy, India) (pp. 253-268)

Chapter 10: Determination of the Antioxidant Content of Certain Prophylactic and Treatment Preparations
(Z.G. Kozlova, A.A. Kharitonova, V.F. Tsepalov, Emanuel Institute of Biochemical Physics, Moscow, Russia) (pp. 269-273)

Index