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Cancer: Oxidative Stress and Dietary Antioxidants de Victor R. Preedy

Descripción - Reseña del editor 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 Biografía del autor Victor R. Preedy, PhD, is Professor of Nutritional Biochemistry in the Department of Nutrition and Dietetics, at the King's College in London. He is also a Professor of Clinical Biochemistry in the Department of Clinical Biochemistry. Dr. Preedy is also Director of the Genomics Centre, King's College London. He was elected a Fellow of the Royal College of Pathologists in 2000. In 1993, he gained a D.Sc. degree for his outstanding contribution to protein metabolism. He was elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Dr. Preedy was also elected as a Fellow of the Royal Society for Public Health (RSPH). He has written or edited over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 85 reviews and 30 books. His interests pertain to matters concerning Public Health and how this is influenced by nutrition, addictions and other lifestyle factors. Professor Preedy is especially committed to bridging the person-public health divide.

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Detalles del Libro

• Name: Cancer: Oxidative Stress and Dietary Antioxidants
  
• Autor: Victor R. Preedy
  
• Categoria: Libros,Libros universitarios y de estudios superiores,Medicina y ciencias de la salud
  
• Tamaño del archivo: 13 MB
  
• Tipos de archivo: PDF Document
  
• Idioma: Español
  
• Archivos de estado: AVAILABLE
  

[Download] Cancer: Oxidative Stress and Dietary Antioxidants de Victor R. Preedy libros ebooks

Food antioxidants, stroke, amp heart disease dietary total antioxidant capacity and gastric cancer risk in the european prospective investigation into cancer and nutrition study int j cancer 2012 1314e544 54 g bjelakovic, d nikolova, r g simonetti, c gluud antioxidant supplements for prevention of gastrointestinal cancers a systematic review and metaanalysis Coencapsulation of antioxidants into niosomal carriers quercetin qt, being a chief component of different dietary products, has been widely explored for its anticancer and antiproliferative activities on numerous cancer cell lines El chocolate, un placer saludable resumen el cacao, que se obtiene de la almendra del árbol del cacao, fue utilizado durante cientos de años por los indígenas sudamericanos en la preparación de una bebida amarga, que los europeos modificaron en su preparación y composición, hasta originar lo que hoy se conoce como el chocolate, en sus variedades negro u oscuro, con leche, y blanco

Antioxidantes, especies reactivas de oxígeno y cáncer free radicals, metals and antioxidants in oxidative stressinduced cancer chem biol interact 1601140 valko m, leibfritz d, moncol j, cronin mt, mazur m, telser j 2007 free radicals and antioxidants in normal physiological functions and human disease int j biochem cell biol 3914484 zeisel sh 2004 antioxidants suppress apoptosis Las fresas, una fruta muy beneficiosa para el organismo la fresa es una fruta muy popular y rica en vitaminas, minerales y antioxidantes, entre otros nutrientes importantes en esta taza de fresas hay un porcentaje muy pequeño de grasas y, además, no contiene colesterol también aporta muchos otros beneficios para el organismo entérate de algunos de estos aquí Antioxidants medical search antioxidants medical information search antioxidant activity, antioxidant content and antioxidant properties, and protection of dna, proteins and lipids from oxidative list of antioxidants in food polyphenol antioxidants reduction potential trolox teac cao g, alessio hm, cutler rg 1993 subsequently, the degree of antioxidantmediated protection is quantified using the antioxidant