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Role of Nutrients in the Cause and Prevention of Oxygen Radical Pathology

  • Chapter
Free Radicals in Diagnostic Medicine

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 366))

Abstract

Nutrients function in both the generation and catabolism of oxygen radicals, i.e., as oxidants and antioxidants. Experimental animals fed large excesses of prooxidant nutrients, such as polyunsaturated fatty acids and iron, develop pathologies that have been firmly linked to the formation of toxic concentrations of oxygen radicals in the tissues. Similar pathologies have been demonstrated to occur as a result of experimental deficiencies of some antioxidant nutrients, notably vitamin E and selenium. Clinical diseases resulting from dietary deficiencies of these nutrients also have been well documented in farm animals. There is evidence that pharmacological intakes of some antioxidants may reduce the risk of developing some clinical diseases associated with oxygen radical pathology in human subjects consuming a normal diet and ameliorate the tissue damage associated with others. It remains unclear, however, whether oxygen radical pathology occurs in humans as a result of inadequate or excessive intakes of nutrients from the general food supply.

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  1. Department of Nutritional Sciencees, University of Guelph, Guelph, Ontario, Canada, NIG 2W1

    Harold H. Draper & William J. Bettger

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  1. Harold H. Draper
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  1. State University of New York at Buffalo, Buffalo, New York, USA

    Donald Armstrong

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Draper, H.H., Bettger, W.J. (1994). Role of Nutrients in the Cause and Prevention of Oxygen Radical Pathology. In: Armstrong, D. (eds) Free Radicals in Diagnostic Medicine. Advances in Experimental Medicine and Biology, vol 366. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1833-4_19

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