Andreas M. Papas - Antioxidant Status, Diet, Nutrition, and Health

CRC Series in
CONTEMPORARY FOOD SCIENCE

Fergus M. Clydesdale, Series Editor
University of Massachusetts, Amherst

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Antioxidant Status, Diet, Nutrition, and Health

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Antioxidant Status, Diet, Nutrition, and Health

Edited by

Andreas M. Papas, Ph.D.

CRC Press

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1999 by Taylor & Francis Group, LLC

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ISBN 13: 978-0-8493-8009-9 (hbk)

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Library of Congress Card Number 98-22208

Library of Congress Cataloging-in-Publication Data

Antioxidant status, diet, nutrition and health / editor, Andreas M.

Papas.

p. cm.

Includes index.

ISBN 0-8493-8009-X

1. AntioxidantsHealth aspects. 2. Free radicals (Chemistry)--Pathophysiology. 3. Nutrition. I. Papas, Andreas M.

RB170.A578 1998

We all know that diet is a major factor affecting human health, and the one single factor that would do much to decrease the incidence of cancer and cardiovascular disease is to encourage consumption of more fruits, grains and vegetables, even in smokers. It is also widely thought that antioxidants in these foods are responsible for some of the beneficial effects, which has led to aggressive marketing of antioxidant dietary supplements. The evidence is often hard to disentangle from the mass of literature.

This book is an attempt to summarize current knowledge of antioxidant status, diet, nutrition and health. Expert contributors take us effortlessly from the basic chemistry of free radicals and antioxidants through determinations of antioxidant status in humans and how this is affected by specific dietary habits. Each of the major types of antioxidant is carefully reviewed, but the up-and-coming agents such as phenolics are not neglected. The effects of antioxidants on a wide range of diseases are considered, including atherosclerosis, skin and colon cancer, eye disorders and neurological diseases. All the chapters carefully and authoritatively balance the evidence and illustrate the difficulties in distinguishing protective effects of diets rich in antioxidants from direct effects of the antioxidants themselves.

This is an excellent book and I recommend it to all who are interested in nutrition, as well as to the whole free radical/antioxidant research community.

Barry Halliwell, D.Sc., Professor
International Antioxidant Research Centre
Kings College, University of London

Research on the role of antioxidants in human health and disease has advanced from basic metabolic and animal studies to major epidemiological investigations and intervention trials. The vast new knowledge has attracted the interest of the scientific community, but there is also strong public interest for the application of this knowledge in the fields of nutrition, medicine, and public health. To accomplish this, it is necessary to understand the effects of physiological, nutritional and clinical factors on the antioxidant status in humans, and the methods for evaluating it. The ways by which antioxidant compounds affect health status and disease processes need to be better understood. Last, it is essential to bring together the various fields that have contributed to the knowledge concerning antioxidants and their effects and to facilitate the interaction among the scientists who serve these diverse fields. This book represents an important contribution towards these objectives.

This book integrates the basic chemistry of free radicals and antioxidants with practical aspects of diet and nutrition, and evaluates their effects on antioxidant status, health, and disease. Prominent international experts, including biochemists, nutritionists and physicians, contribute to the integration of this very diverse knowledge. The multidisciplinary approach ensures a wide perspective on the status of our knowledge and a balanced discussion of the issues. Thus, it allows physicians and other health professionals to evaluate and apply the emerging knowledge about the role of antioxidants in nutrition, health, and disease.

This book should be useful to a wide range of readers, including students, researchers, physicians and other health professionals who are interested in antioxidants per se, as well as their role in physiological and pathological processes. It covers both theoretical and practical issues and addresses the needs of both the uninitiated and the sophisticated researcher. Antioxidants are likely to be critical in human physiology and pathology, and the reader of this book will be in a favorable position to understand the developments and apply the emerging knowledge in this important field.