Efficacy of Dietary Antioxidants in Diseases Prevention

Free radicals produced within the body as the inevitable side-effects of standard metabolic procedures of cells, or by exposure to poisons in nature. Excessive levels of free radicals trigger a disorder called oxidative stress, which can destroy cells and contribute to chronic diseases like atherosclerosis, diabetes, rheumatoid arthritis, ocular disease, Alzheimer's disease, deterioration in the immune system, and different kinds of cancer. Antioxidants are materials that counterbalanced free radicals and delay, hinder or remove harm brought about by free radicals. Nutritional antioxidants are commonly distributed in different food forms. Plant foods are major sources of antioxidants. They protect against oxidative stress and reduce the danger of numerous ailments by acting as oxygen and peroxyl radical scavengers. A diet that includes berries, fruits, vegetables, grains, tea, coffee, nuts, and healthy oils has an excellent antioxidant supplement. This combination of multiple detoxifying antioxidants can play a synergistic role in reducing the risk of ailments. Antioxidants including vitamins (A, E, and C), as well as carotenoids and other minerals (zinc, manganese, copper, and selenium) are important for antioxidant enzyme activities. Nutritional polyphenols and flavonoids are also powerful antioxidant compounds. In this chapter, we address the medicinal advantages of various antioxidants in reducing the risk of inflammatory ailments of skin, eye, neurodegenerative, cardiovascular, diabetes and liver diseases.

Keywords: Antioxidants, Cancer, Cardiovascular diseases, Diabetes mellitus, Dietary polyphenols, Eye diseases, Free radicals, Inflammatory diseases, Lipoic acid, Liver diseases, Minerals, Neurodegenerative diseases, Osteoporosis, Vitamins.