Books /Food Antioxidants: Toxicological and Health Perspectives

9781639879731

Murphy & Moore Publishing

English

2025

$ 160.99

Food antioxidants are compounds found in various foods that help protect our cells from damage caused by free radicals. Free radicals are unstable molecules produced during normal metabolism and in response to environmental factors like pollution or UV radiation. They can damage cells and contribute to aging and disease. Antioxidants work by neutralizing free radicals, thereby reducing oxidative stress and inflammation in the body. Common antioxidants in food include vitamins C and E, beta-carotene, and polyphenols. These can be found in fruits, vegetables, nuts, seeds, whole grains, and certain oils. Consuming a diet rich in antioxidants is believed to support overall health and may help reduce the risk of chronic diseases such as heart disease, cancer, and neurodegenerative disorders. Eating a variety of colorful fruits and vegetables ensures a broad spectrum of antioxidants, contributing to a balanced and protective diet. This book unravels the recent studies in the field of antioxidants. The topics included in this book on food antioxidants are of utmost significance and bound to provide incredible insights to readers. For someone with an interest and eye for detail, this book covers the most significant topics in the field of food technology.