Antioxidants as functional foods in metabolic syndrome

Research output: Book chapter/Published conference paperChapter (peer-reviewed)peer-review

Abstract

In the recent years, there has been a great deal of attention in investigating the disease preventive properties of functional foods. Particularly, impact of the antioxidant property of functional foods in reducing the risk or progression of chronic diseases has gained considerable interest amongst researchers and practitioners. Free radicals such as reactive oxygen species are generated in the body by exposure to a number of physiochemical or pathological mechanisms. It is imperative to preserve a balance between the levels of free radicals and antioxidants for routine physiological function, a disparity of which would accelerate oxidative stress. Increased oxidative stress and associated consequences in metabolic disorders such as obesity, cardiovascular diseases and diabetes has warranted the need for exogenous antioxidant concentrates derived from natural foods to alleviate the adverse effects. This chapter provides an overview on the efficacy of functional foods in reducing free radical-mediated damage in metabolic syndrome.
Original languageEnglish
Title of host publicationExamining the development, regulation, and consumption of functional foods
EditorsSailas Benjamin
Place of PublicationHershey PA, USA
PublisherIGI Global
Chapter7
Pages149-165
Number of pages17
ISBN (Electronic)9781522506089
ISBN (Print)9781522506072
Publication statusPublished - 2016

Publication series

NameAdvances in environmental engineering and green technologies
Number68633

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