Academic Librarianship in the 21st Century

Title Page......Page 4
Contents......Page 6
Preface......Page 8
Introduction to the Aging Process......Page 10
 1.2. Aging Theories......Page 15
  Telomere Theory......Page 20
  Accumulative-Waste Theory......Page 21
  Autoimmune Theory......Page 22
  Reliability Theory of Aging and Longevity......Page 23
  Misrepair-Accumulation Theory and Others......Page 24
 2.1. Reactive Oxygen Species(ROS) and the Oxidative Stress......Page 26
 Oxidative Stress......Page 31
 The (Im)Balance between ROS Production and Antioxidative Defense......Page 34
   Hydrogen Peroxide (H2O2)......Page 39
   Hydroxyl Radical (OH)......Page 40
   DNA......Page 42
   Proteins......Page 43
   Superoxide Dismutase (SOD)......Page 44
   Catalase......Page 45
   Glutathione-Related Systems......Page 46
  2.2.2. Secondary Antioxidant Defenses......Page 47
   Exogenous Antioxidant Defenses: Compounds Derived from the Diet......Page 49
Metabolic Rate and Lifespan......Page 52
 4.1. Reactive OxygenSpecies and Famine......Page 58
  Caloric Restriction and Evolution......Page 59
 4.2. Reactive OxygenSpeciesand Infections......Page 60
 4.3. Reactive OxygenSpecies in Cell Signaling......Page 61
 4.4. Reactive OxygenSpecies and Evolution......Page 62
Methods to Decrease Oxidative Stress and Retard the Aging Process......Page 68
 5.1. Mitochondrial Uncoupling......Page 69
  5.1.1. Uncoupling and Heat Production......Page 73
  5.2.1. Metal Ions thatCan Increase ROS in Cells......Page 77
 5.3. The Induction of Adaptive Responses to Stress Conditions: The Role of Hormesis Effect as an Example of a Beneficial Type of Stress......Page 81
  5.3.1. Caloric Restriction and Reactive Oxygen Species......Page 87
   Caloric Restriction Mimetics......Page 93
  5.3.2. Exercise and Reactive Oxygen Species......Page 95
   Side-Effects of Processed Food......Page 100
   Avoidance of ExcessiveSugar Intake......Page 101
   Avoidance of Intake ofChlorinated Water......Page 102
  5.4.2. Foods that DecreasesOxidative Stress......Page 103
   Teas......Page 105
   Mediterranean Diet (MD)......Page 106
   Red Wine and Resveratrol......Page 107
   At Least Five Portions of Fruitsand Vegetables Per Day......Page 108
   The Problem of ORAC Units......Page 109
  5.4.3. Nutrition and Inflammation......Page 111
   Free Radicals as ”Good Guys“......Page 112
   Chronic Inflammation and Protective Role of Antioxidants......Page 113
   Inflammation and Cancer......Page 115
   Foods to Calm Inflammation......Page 116
   Prunes......Page 117
   Ginkgo Biloba Extract......Page 118
   Foods to Avoid......Page 119
   Number of Meals in Regard to ElectronTransport in Mitochondria......Page 120
  5.5.1. Sleeping and Melatonine Production......Page 122
  5.5.2. Avoidance of Polluted Environments......Page 123
  5.5.3. Avoid Excessive Psycho-Physical Stressful Situations......Page 124
 5.6. Can Antioxidants as Dietary Supplements Offer Appropriate Protection Against ROS-Induced Damage?......Page 127
   Endogenous Antioxidants......Page 128
   Intake of Exogenous Antioxidants......Page 129
   Pro-Oxidant Activities of Antioxidants......Page 134
   Should Supplements of Antioxidants Be Taken?......Page 137
How Do Methods Claiming to Decrease Oxidative Stress Compare with Studies on Long-Lived Populations?......Page 140
 6.1. Intrinsic Factors (Genes) vs.Extrinsic Factors(Lifestyle and Environment) –What’s the Centenarians’ Secret?......Page 142
Methodology for the Detection of Oxidative State in Biological Systems......Page 146
 Measurement of Total Antioxidant Status......Page 147
 The Assessment of Antioxidant Status:The BAP Test......Page 149
 Who Should Be Tested?......Page 150
Conclusion......Page 152
Acknowledgement......Page 164
About the Author of the Book......Page 166
References......Page 168
Index......Page 204