The Role of Natural Antioxidants in Brain Disorders / Food Bioactive Ingredients (PDF)
(Sprache: Englisch)
Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson's and Alzheimer's diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage...
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Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson's and Alzheimer's diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or ß-carotene are beneficial in protecting cells, organs and tissues against oxidative damage.
The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
Autoren-Porträt
Dr. Ali Imran is a Professor in the Department of Food Sciences at Government College University in Faisalabad, PakistanDr. Ghulam Hussain is a Professor in the Department of Physiology at Government College University in Faisalabad,Pakistan
Bibliographische Angaben
- 2023, 1st ed. 2023, 286 Seiten, Englisch
- Herausgegeben: Ali Imran, Ghulam Hussain
- Verlag: Springer International Publishing
- ISBN-10: 3031411889
- ISBN-13: 9783031411885
- Erscheinungsdatum: 16.10.2023
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 13 MB
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- Vorlesefunktion
Sprache:
Englisch
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