Review of Antioxidant Status, Diet, Nutrition, and Health (Crc Series in Contemporary Food Science) (Hardcover)

This book is an example of a multidimensional book.It succeeded well inintegrating topics of wide and current interest dealing with antioxidantstatus, nutrition, health and disease.The result is a book that is veryreadable and can benefit a broad spectrum of audiences.In addition tonutritionists, dietitians and health professionals, specialists from otherdisciplines such as chemistry, biochemistry, medicinal chemistry, pharmacy,and pharmaceutical sciences can benefit from this book.
Of particularinterest is the extensive discussion of the role of diet and nutritionalsupplements in health and disease. These topics have attracted wide publicinterest and have been making national headlines in recent years. Worldclass experts from academia, government and industry discuss these topicsapplying the same rules of scientific and clinical evidence used in thediscovery and evaluation of new drugs. The high caliber of this discussionis representative of the overall quality of this book.

Product Description
This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher, as well as to the office of the dietician, nutritionist, and physician. Topics examined include factors affecting and methods for evaluating antioxidant status in humans; effect of diet and physiological stage (infancy, aging, exercise, alcoholism, HIV infection, etc.) on antioxidant status; and the role of antioxidant status in nutrition, health, and disease.

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