Biochemical pharmacology of functional foods
and prevention of chronic diseases of aging
by
Ferrari CK, Torres EA.
Department of Nutrition, Faculty of Public Health,
University of Sao Paulo, Av Dr Arnaldo,
715-2 degrees andar, BR 01246-904,
Sao Paulo, SP, Brazil.
ckbferrari@ig.com.br
Biomed Pharmacother. 2003 Jul-Aug;57(5-6):251-60

ABSTRACT

The major mechanisms and consequences of free radicals in foods and biological systems that result in the occurrence of chronic diseases of aging (atherosclerosis, cataract, cancers, diabetes, neurological diseases, immune-inflammatory disorders) are described. The main antioxidant defense mechanisms from foods and cells and tissues are also reported. Many nutraceutical substances, with their respective beneficial actions (antioxidant, detoxifying, apoptotic actions) and effects, and most common food sources are also described. There are many options of foods to prevent cancer and chronic diseases, to improve life's quality in maturity.

Nutraceuticals
Nutrigenomics
Iron deficiency
DL-phenylalanine
Calcium and mood
Vitamins and mood
The science of dieting
Docosahexaenoic acid
Catecholamine depletion
Bad moods and sick hearts
Ascorbic acid, mood, and sex
Functional foods and the GI tract

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