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dc.contributor.authorSanthakumar, Abishek B
dc.contributor.authorSingh, Indu
dc.contributor.editorSailas Benjamin
dc.description.abstractIn 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.
dc.publisherIGI Global
dc.publisher.placeUnited States
dc.relation.ispartofbooktitleExamining the Development, Regulation, and Consumption of Functional Foods
dc.subject.fieldofresearchMedical and Health Sciences not elsewhere classified
dc.titleAntioxidants as Functional Foods in Metabolic Syndrome
dc.typeBook chapter
dc.type.descriptionB2 - Chapters (Other)
dc.type.codeB - Book Chapters
gro.hasfulltextNo Full Text
gro.griffith.authorSingh, Indu

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