Aging: Oxidative Stress and Dietary Antioxidants - Hardcover

9780124059337: Aging: Oxidative Stress and Dietary Antioxidants

Hardcover

ISBN 10: 0124059333 ISBN 13: 9780124059337

Publisher: Academic Press, 2014

Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes, such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial, and oxidative stress is a single component of this.

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. 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. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of aging.

Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease
Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments
Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams
Nutritionists and dietitians will gain an understanding of cell signaling and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods

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Review:

Translational coverage of how dietary antioxidants and oxidative stress both contribute to and protect against premature aging and the aging process

About the Author:

Victor R. Preedy, PhD, is Professor of Nutritional Biochemistry in the Department of Nutrition and Dietetics, at the King's College in London. He is also a Professor of Clinical Biochemistry in the Department of Clinical Biochemistry. Dr. Preedy is also Director of the Genomics Centre, King's College London. He was elected a Fellow of the Royal College of Pathologists in 2000. In 1993, he gained a D.Sc. degree for his outstanding contribution to protein metabolism. He was elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Dr. Preedy was also elected as a Fellow of the Royal Society for Public Health (RSPH). He has written or edited over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 85 reviews and 30 books. His interests pertain to matters concerning Public Health and how this is influenced by nutrition, addictions and other lifestyle factors. Professor Preedy is especially committed to bridging the person-public health divide.

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