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Record Nr. |
UNINA9910967869003321 |
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Autore |
Poljsak Borut |
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Titolo |
Decreasing oxidative stress and retarding the aging process / / Borut Poljsak |
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Pubbl/distr/stampa |
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New York, : Nova Biomedical Books, c2010 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (220 p.) |
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Collana |
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Aging issues, health and financial alternatives |
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Disciplina |
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Soggetti |
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Oxidative stress |
Aging - Physiological aspects |
Antioxidants - Physiological effect |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Introduction to the aging process -- Description of the problem -- Metabolic rate and life span -- The evolutionary reasons for not perfecting the prevention of free radical formation -- Methods to decrease oxidative stress and retard the aging process -- How do methods claiming to decrease oxidative stress compare with studies on long-lived populations? -- Methodology for detection of oxidative state in biological systems. |
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Sommario/riassunto |
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Ageing is an inevitable biological process that affects most living organisms. The link between metabolic rate and reactive oxygen species production is an important and long-standing question, and a source of much controversy. A by-product of cell respiration in mitochondria is the formation of reactive oxygen species due to electron leakage from the electron transport chain during oxidative phosphorylation. In simple terms, humans are ageing due to oxygen consumption. Damage induced by oxygen appears to be the major contributor to ageing and the degenerative diseases of ageing such as cancer, cardiovascular disease, immune system decline, and brain dysfunction. This book presents the reasons for oxidative stress formation and the answer to why during the course of evolution the process of free radical damage and defense did not become more perfect so as to produce less free radicals. |
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