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Food in Health Preservation and Promotion: A Special Focus on the Interplay between Oxidative Stress and Pro-Oxidant/Antioxidant

Food in Health Preservation and Promotion: A Special Focus on the Interplay between Oxidative Stress and Pro-Oxidant/Antioxidant
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Author(s): Saikat Sen (Assam Downtown University, India)and Raja Chakraborty (Assam Downtown University, India)
Copyright: 2017
Pages: 36
Source title: Exploring the Nutrition and Health Benefits of Functional Foods
Source Author(s)/Editor(s): Hossain Uddin Shekhar (University of Dhaka, Bangladesh), Zakir Hossain Howlader (University of Dhaka, Bangladesh)and Yearul Kabir (University of Dhaka, Bangladesh)
DOI: 10.4018/978-1-5225-0591-4.ch013

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Abstract

Association between food and health is complex. Healthy food can promote and maintain good human health. Healthy food and nutrition is a key regulating factor for boosting the immunity and therapeutic effectiveness of a treatment strategy. Oxidative stress is well involved in the pathogenesis of diverse diseases and aging. Food always considered as good source of nutrients, protein, fat, carbohydrates, vitamins, minerals and antioxidants. Consumed as part of a normal diet, phytochemicals present in food like vitamins (vitamin C & E), minerals (like, zinc, selenium), phytoconstituents (phenolic compounds, flavonoids, carotenoids) confer additional health benefits, by virtue of their antioxidant property. A diet rich that rich in antioxidant molecule reduces the risk of several oxidative stress related diseases. Numerous antioxidant molecules isolated from food showed the curative and health promotion effect. This chapter majorly deals with the role antioxidant/pro-oxidant substances present in different foods on human body.

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