About the book
Antioxidants are commonly known as chemical substances that can prevent or slow damage caused by free radicals produced by the body as a reaction to environmental and other pressures. These compounds are used in the industry as food preservatives, stabilizers and lubricants, while they are presently touted as one of the most highly effective categories of organic compounds for combating global pandemics such as diabetes, cancer and neurological disorders. There are many books published to date on antioxidants, especially those of plant origin. However, the aim of this publication is to serve as an update to key overlooked areas concerning antioxidants. It covers biochemical aspects, antioxidant enzyme systems and functional food to name but a few.
The book would look into providing an overview of the recently published research as well and set directions to future scientific research, by highlighting the gaps and voids. It is hoped that both scientific and non-scientific audiences will benefit from the contents of this publication.