Antioxidants Effects in Health

Antioxidants Effects in Health

The Bright and the Dark Side

1st Edition - June 24, 2022

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  • Editors: Seyed Mohammad Nabavi, Ana Silva
  • Paperback ISBN: 9780128190968

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Antioxidants Effects in Health: The Bright and the Dark Side examines the role that antioxidants play in a variety of health and disease situations. The book discusses antioxidants’ historical evolution, their oxidative stress, and contains a detailed approach of 1) endogenous antioxidants, including endogenous sources, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; 2) synthetic antioxidants, including sources, chemistry, bioavailability, legal status, mechanisms of action, beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies; and 3) natural antioxidants, including sources, chemistry, bioavailability, mechanisms of action, possible prooxidant activity; beneficial and detrimental effects on health, in vitro evidence, animal studies and clinical studies. Throughout the boo, the relationship of antioxidants with different beneficial and detrimental effects are examined, and the current controversies and future perspectives are addressed and explored. Antioxidants Effects in Health: The Bright and the Dark Side evaluates the current scientific evidence on antioxidant topics, focusing on endogenous antioxidants, naturally occurring antioxidants and synthetic antioxidants. It will be a helpful resource for pharmaceutical scientists, health professionals, those studying natural chemistry, phytochemistry, pharmacognosy, natural product synthesis, and experts in formulation of herbal and natural pharmaceuticals.

Key Features

  • Introduces recent information on antioxidants in a systematic way
  • Provides an overview of the history and function of antioxidants
  • Contains discussion of antioxidants including their chemistry, sources and main effects


Pharmacologists; Biomedical researchers; phytochemistry, pharmacognosy, and natural product researchers; chemists; industry and government regulatory agencies

Table of Contents

  • Part 1. Introduction
    1. Evolution of antioxidants over times
    2. The oxidative stress: Causes, free radicals, targets, mechanisms, affected organs, effects, indicators
    3. Food autooxidation

    Part 2. Endogenous antioxidants
    4. Alpha lipoic acid
    5. Bilirubin
    6. Catalase
    7. Coenzyme Q
    8. Ferritin
    9. Glucose-6-phosphate-dehydrogenase
    10. Glutathione peroxidise
    11. Glutathione reductase
    12. Gluthathione
    13. Superoxide dismutase
    14. Uric acid

    Part 3. Synthetic antioxidants: bright and the dark side
    15. Ascorbyl palmitate
    16. Butylated hydroxyanisole (BHA)
    17. Butylated hydroxytoluene (BHT)
    18. Erythorbic acid (D-ascorbic acid)
    19. Nordihydroguaiaretic acid (NDGA)
    20. Octyl gallate (OG)
    21. Propyl gallate (PG)
    22. tert-butylhydroxyquinone (TBHQ)

    Part 4. Natural occurring antioxidants: bright and the dark side
    23. Amino acids
    24. Carnosine
    25. Carnosol
    26. Carotenoids (xanthophylls and carotenes)
    27. Citric acid
    28. Coenzyme Q
    29. Curcumin
    30. Flavonoids
    31. Lecithin
    32. Lignans
    33. Organosulfur compounds( allyl sulphide, indoles)
    34. Phenolic acids
    35. Phytic acid
    36. Protein hydrolysates
    37. Saponins
    38. Selenium
    39. Sterols
    40. Stilbenes
    41. Tartaric acid
    42. Turmeric
    43. Uric acid
    44. Vanillin
    45. Vitamin A (retinol)
    46. Vitamin C
    47. Vitamin E (tocopherols and tocotrienols)
    48. Vitamin K
    49. Zinc

    Part 5. Antioxidants and diseases: Beneficial and detrimental effects
    50. Antioxidants and cancer
    51. Antioxidants and cardiovascular diseases
    52. Antioxidants and cataracts/ age-related macular degeneration
    53. Antioxidants and cognitive decline in elderly
    54. Antioxidants and dentistry
    55. Antioxidants and diabetes
    56. Antioxidants and gastric lesions
    57. Antioxidants and immune functions
    58. Antioxidants and infertility
    59. Antioxidants and liver diseases
    60. Antioxidants and neurological disorders and psychiatric disorders
    61. Antioxidants and respiratory diseases
    62. Antioxidants and viral diseases

    Part 6: Actual and future perspectives on antioxidants
    63. Duality: antioxidants/prooxidants
    64. Food and food supplements antioxidants: Targets in human antioxidant system and effects on the production of endogenous antioxidants
    65. Concluding remarks and future perspectives

Product details

  • No. of pages: 362
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: June 24, 2022
  • Imprint: Elsevier
  • Paperback ISBN: 9780128190968

About the Editors

Seyed Mohammad Nabavi

Seyed Mohammad Nabavi is biotechnologist and Senior Scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and member of Iran’s national elites foundation. His research focused on the health-promotion effects of natural products. He is author/co-author of 200 publications in international journal, 51 communications at national and international congress and eight chapters in book series. He is referee of several international journals.

Affiliations and Expertise

Baqiyatallah University of Medical Sciences, Iran

Ana Silva

Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV, IP). She obtained a degree in Pharmacy from the University of Coimbra, Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela, Spain, with honors. In addition, she was awarded with the prize for best doctorate student. Ana Sanches-Silva has a remarkable track record (over 100 scientific contributions in peer-reviewed journals or book chapters). She has more than 300 communications in national and international conferences. Her research interests are focused on the evaluation of safety and composition of food and food packaging. Moreover, her special interest is the study of food bioactive compounds and dietary supplements, and development of analytical methodologies for the analysis of bioactive compounds in food.

Affiliations and Expertise

National Institute of Agrarian and Veterinary Research (INIAV, I.P.) and Center for Study in Animal Science (CECA), Porto, Portugal

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