Aging - Oxidative Stress and Dietary Antioxidants

di Preedy • 2014 • dettagli prodotto

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DESCRIZIONE

Very often oxidative stress is a feature of aging which either centers on or around molecular and cellular processes. Oxidative stress can also arise due to nutritional imbalance, at the point of diagnosis and as a result of therapy. Therefore, there is a fundamental need to understand the processes inherent in the oxidative stress of aging. This also offers a focal point, as oxidative stress can be ameliorated with pharmacological or natural agents designed to counteract oxidative stress. It is assumed that food-based antioxidants circumvent the side effects associated with pharmacological antioxidants. 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. Thus 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.Aging: 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 aging and 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 Aging, will cover the basic biology of oxidative stress from molecular biology to imaging in relation to aging. It will include chapters on organ systems (the skin, muscle, brain, lung and the cardiovascular and immune systems) and conditions (menopause, dementia and cancer). Detailed cellular and molecular processes will be described including the role of superoxide anions, hydroxyl radicals, oxidation of proteins, peroxidation of lipids, amyloid-peptides, Cu/Zn-superoxide dismutase, mitochondrial dysfunction and epigenetics, IGF signaling, etc. The second section, Antioxidants in Foods and Aging, will cover antioxidants in foods including plants, components of the diet and their relevance to aging.