Antioxidants Effects in Health

Seyed Mohammad Nabavi is biotechnologist and Senior Scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and member of Iran’s national elites foundation. His research focused on the health-promotion effects of natural products. He is author/co-author of 200 publications in international journal, 51 communications at national and international congress and eight chapters in book series. He is referee of several international journals. Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV, IP). She obtained a degree in Pharmacy from the University of Coimbra, Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela, Spain, with honors. In addition, she was awarded with the prize for best doctorate student. Ana Sanches-Silva has a remarkable track record (over 100 scientific contributions in peer-reviewed journals or book chapters). She has more than 300 communications in national and international conferences. Her research interests are focused on the evaluation of safety and composition of food and food packaging. Moreover, her special interest is the study of food bioactive compounds and dietary supplements, and development of analytical methodologies for the analysis of bioactive compounds in food.

Part 1. Introduction 1. Evolution of antioxidants over times 2. The oxidative stress: Causes, free radicals, targets, mechanisms, affected organs, effects, indicators 3. Food autooxidation

Part 2. Endogenous antioxidants 4. Alpha lipoic acid 5. Bilirubin 6. Catalase 7. Coenzyme Q 8. Ferritin 9. Glucose-6-phosphate-dehydrogenase 10. Glutathione peroxidise 11. Glutathione reductase 12. Gluthathione 13. Superoxide dismutase 14. Uric acid

Part 3. Synthetic antioxidants: bright and the dark side 15. Ascorbyl palmitate 16. Butylated hydroxyanisole (BHA) 17. Butylated hydroxytoluene (BHT) 18. Erythorbic acid (D-ascorbic acid) 19. Nordihydroguaiaretic acid (NDGA) 20. Octyl gallate (OG) 21. Propyl gallate (PG) 22. tert-butylhydroxyquinone (TBHQ)

Part 4. Natural occurring antioxidants: bright and the dark side 23. Amino acids 24. Carnosine 25. Carnosol 26. Carotenoids (xanthophylls and carotenes) 27. Citric acid 28. Coenzyme Q 29. Curcumin 30. Flavonoids 31. Lecithin 32. Lignans 33. Organosulfur compounds( allyl sulphide, indoles) 34. Phenolic acids 35. Phytic acid 36. Protein hydrolysates 37. Saponins 38. Selenium 39. Sterols 40. Stilbenes 41. Tartaric acid 42. Turmeric 43. Uric acid 44. Vanillin 45. Vitamin A (retinol) 46. Vitamin C 47. Vitamin E (tocopherols and tocotrienols) 48. Vitamin K 49. Zinc

Part 5. Antioxidants and diseases: Beneficial and detrimental effects 50. Antioxidants and cancer 51. Antioxidants and cardiovascular diseases 52. Antioxidants and cataracts/ age-related macular degeneration 53. Antioxidants and cognitive decline in elderly 54. Antioxidants and dentistry 55. Antioxidants and diabetes 56. Antioxidants and gastric lesions 57. Antioxidants and immune functions 58. Antioxidants and infertility 59. Antioxidants and liver diseases 60. Antioxidants and neurological disorders and psychiatric disorders 61. Antioxidants and respiratory diseases 62. Antioxidants and viral diseases

Part 6: Actual and future perspectives on antioxidants 63. Duality: antioxidants/prooxidants 64. Food and food supplements antioxidants: Targets in human antioxidant system and effects on the production of endogenous antioxidants 65. Concluding remarks and future perspectives