Compounds that inhibit oxidation are called antioxidants. Oxidation can
produce free radicals and lead to chain reactions, which damage healthy
cells. To prevent this from occurring, animals and plants maintain
complex systems of overlapping antioxidants, such as vitamin C and E,
glutathione and enzymes. Antioxidants are classified as hydrophilic and
lipophilic. These may be synthesized in the body or obtained from diet.
A certain proportion of antioxidant vitamins are needed in the diet for
good health. However, the proportion and the antioxidant species with
positive health effects are still debated. Research is being undertaken
to investigate the potential effects of dietary antioxidants on
neurodegenerative diseases, such as Parkinson's diseases, amyotrophic
lateral sclerosis and Alzheimer's disease. This book is compiled in such
a manner, that it will provide in-depth knowledge about the importance
of antioxidants in health and disease. Different approaches,
evaluations, methodologies and advanced studies on antioxidants have
been included herein. A number of latest researches have been included
to keep the readers up-to-date with the global concepts in this area of
study.
