Diabetes : Oxidative Stress and Dietary Antioxidants

di Preedy • 2013 • dettagli prodotto

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DESCRIZIONE

While there are some pharmacological treatments for diabetes, they are often marked by unwanted side effects. As a consequence there is a concerted strategy to approach treatment regimens with naturally occurring substances. A plant based approach alone is deficient as there are numerous antioxidants in ordinary foods, such as those in teas, wine, fruits, vegetables which have shown to impede diabetes-related changes. There is also a fundamental need to understand the processes inherent in the oxidative stress of diabetes. While clinical workers understand the processes in diabetes, there are less conversant in the science of nutrition and dietetics. On the other hand nutritionists and dietitians are less conversant with the detailed clinical background of diabetes. Thus, diabetologists, endocrinologists, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in order to advance medical sciences and treatments for diabetes. Diabetes: Oxidative Stress and Dietary Antioxidants aims to bridge the trans-disciplinary divide and to cover in a single volume the science of oxidative stress in diabetes and then the potentially therapeutic usage of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are not described in isolation but in concert with other processes such as apoptosis, cell signaling, receptor mediated responses and so on. This approach recognizes that diseases are often multifactorial and oxidative stress is a single component of this.The first section of the book, Oxidative Stress and Diabetes, will cover the basic biology of oxidative stress from molecular biology to imaging in relation to diabetes. It will include chapters on neuropathy, nephropathy, atherosclerosis, cardiomyopathy, and retinopathy. The second section, Antioxidants in Foods and Diabetes, will cover antioxidants in foods including plants, components of the diet and their relevance to diabetes.