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The role of natural antioxidants in brain disorders [electronic resource] / Ali Imran, Ghulam Hussain, editors.

9783031411885 (electronic bk.)
3031411889 (electronic bk.)
3031411870
9783031411878

Cham, Switzerland : Springer, [2024]

English

1 online resource (viii, 286 pages) : illustrations

10.1007/978-3-031-41188-5 doi

RC386.2 .R65 2024

616.8

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinsons and Alzheimers diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or -carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.

Includes index.

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Online resource; title from PDF title page (SpringerLink, viewed October 25, 2023).

Food bioactive ingredients.

Print version: 9783031411878

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