Contents

## **Preface XI**

Kabamba Ngombe


#### Chapter 7 **Antioxidants in Maca (Lepidium meyenii) as a Supplement in Nutrition 137** Serol Korkmaz

Chapter 8 **The Use of Iodine, Selenium, and Silicon in Plant Nutrition for the Increase of Antioxidants in Fruits and Vegetables 155** Julia Medrano-Macías, Rosalinda Mendoza-Villarreal, Valentín Robledo-Torres, Laura Olivia Fuentes-Lara, Francisca Ramírez-Godina, Miguel Ángel Pérez-Rodríguez and Adalberto Benavides-Mendoza

Preface

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its un‐ paired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals can lead to vari‐ ous diseases (cancer, cardiovascular disease, aging, etc.). Healthy foods are considered as the main source of antioxidant compounds, and from the beginning of human life, the ancient Egyptian people had a varied and healthy diet. They also ate well. Even the poorest people ate a healthy diet, that consisted of fruits and vegetables, which are rich in different antioxidant compounds. Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxi‐ dants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Com‐

pounds and Biological Activities" and "Natural Antioxidants and Applications."

the biological activities of antioxidant compounds.

biological science and applications.

antioxidant compounds in the industry, medicine, and other fields.

ful construction of the chapters and for making this project realizable.

agement and guidelines during my preparation of this book.

Section 1 (Chapters 1–3) describes the meaning of free radicals and antioxidants and the re‐ lated terms and abbreviations, the methods for determination of antioxidant activity, and

Section 2 (Chapters 4–8) illustrates the main food sources of antioxidant compounds and their role and the mode of action of each antioxidant type, in addition to the application of

The current book is very interesting for students, researchers and scientists in the field of

I would like to thank all the contributing authors for their time and great efforts in the care‐

I am grateful to Mrs. Marina Dusevic (Author Service Manager) for her great efforts, encour‐
