This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect).

The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book's second, main part focuses on antioxidants' beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants' role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination.  

Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

Part I: Antioxidant Resources.- Natural Food Antioxidants

Polyphenols in Herbal Extracts
Grape Polyphenolics
Betalains as Antioxidants
Selected Species of Medicinal/Arboreal Mushrooms as a Source of Substances with Antioxidant Properties
Antioxidant and Pro-oxidant Activities of Carotenoids
Selenium: Prospects of Functional Food Production with High Antioxidant Activity
Antioxidant Activity and Fresh Goat Cheese
Extraction of Natural Plant Polysaccharides and Their In Vitro Antioxidant Activities
Poisonous Mushroom (Nonedible) as an Antioxidant Source
Antioxidant and Photoprotective Properties of Neotropical Bamboo Species
Cultures of Medicinal Plants In Vitro as a Potential Rich Source of Antioxidants
Part II: Utilization of Antioxidants.- Applications of Antioxidants: A Review
Plant Antioxidants from Agricultural Waste: Synergistic Potential with Other Biological Properties and Possible Applications
Natural Antioxidants Used in Meat Products
Antioxidants in Health and Disease with Their Capability to Defend Pathogens that Attack Apple Species of Kashmir
Part III. Antioxidants and Health
The Role of Natural Antioxidants in Reducing Oxidative Stress in Cancer
The Cytoprotective Activity of Nrf2 is Regulated by Phytochemicals (Sulfuraphane, Curcumin, and Silymarin)
Current Evidence for Disease Prevention and Treatment by Protocatechuic Acid (PCA) and Its Precursor Protocatechuic Aldehyde (PCAL) in Animals and Humans
Reduction of Oxidative Stress in Human Body via Inhibitory Effect of Plant Phenolics on Circulating Neutrophils; Results of In Vitro and In Vivo Studies
Anti-Inflammatory Effects of Different Dietary Antioxidants
The Beneficial Role of Natural Antioxidantsin Alleviating Neuroinflammatory Disorders Including Neurodegeneration
Beneficial and Detrimental Effects of Antioxidants in Allergic Contact Dermatitis
Vitamin E - The Wonderful 'One-for-All' Gift of Health
Part IV: Screening, Preservation and Determination Methods for Antioxidants
Extraction and Assessment Methods as Well as Resources of Natural Antioxidants in Foods and Herbs
Antioxidant Activity and Capacity Measurement
Recovery and Purification of Antioxidant Compounds from Plant Origin Agro-Industrial By-products
Microencapsulation Methods for Food Antioxidants
Plant Antioxidants and Antimicrobials in Edible and Non-edible Active Packaging Films.