This is the first book to
integrate the biological, nutritional, and health aspects of antioxidant
status. Fifty contributors integrate and transfer the knowledge of free
radicals and antioxidants from the test tube to the laboratory of the
biologist, clinical nutritionist, and medical researcher, as well as to
the office of the dietician, nutritionist, and physician. Topics examined
include factors affecting and methods for evaluating antioxidant status in
humans; effect of diet and physiological stage (infancy, aging, exercise,
alcoholism, HIV infection, etc.) on antioxidant status; and the role of
antioxidant status in nutrition, health, and disease. |
