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New Developments in Antioxidants Research (Hardcover, Illustrated Ed)
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New Developments in Antioxidants Research (Hardcover, Illustrated Ed)
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In biological systems, the normal processes of oxidation (plus a
minor contribution from ionising radiation) produce highly reactive
free radicals. These can readily react with and damage other
molecules. In some cases the body uses free radicals to destroy
foreign or unwanted objects, such as in an infection. However, in
the wrong place, the body's own cells may become damaged. Should
the damage occur to DNA, the result could be cancer. Antioxidants
decrease the damage done to cells by reducing oxidants before they
can damage the cell. Virtually all studies of mammals have
concluded that a restricted calorie diet extends the life-span of
mammals by as much as 100%. This remarkable finding suggests that
food is actually more damaging than smoking. As food produces free
radicals (oxidants) when metabolised, antioxidant-rich diets are
thought to stave off the effects of aging significantly better than
diets lacking in antioxidants. The reduced levels of free radicals,
resulting from a reduction in their production by metabolism, is
thought to be a major cause of the success of caloric restriction
in increasing life span. Antioxidants consist of a group of
vitamins including vitamin C, vitamin E, selenium and carotenoids,
(such as beta-carotene, lycopene, and lutein). This new book brings
together the latest research in this dynamic field.
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