"Cancer: Oxidative Stress and Dietary Antioxidants" bridges the
trans-disciplinary divide and covers in a single volume the science
of oxidative stress in cancer and then the potentially therapeutic
usage 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 that oxidative stress is a single
component of this.
Oncologists, cancer researchers, and nutritionists are separated
by divergent skills and professional disciplines that need to be
bridged in order to advance preventative as well as treatment
strategies. While oncologists and cancer researchers may study the
underlying pathogenesis of cancer, 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 oncology. This book
addresses this gap and brings each of these disciplines to bear on
the processes inherent in the oxidative stress of cancer.
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
teamsNutritionists 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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