Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences
and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists
who have divergent skills. This is important as oxidative stress can be ameliorated with pharmacological, nutraceutical or
natural agents. While pathologists and clinical workers understand the processes in disease, they are less conversant in the
science of nutrition and dietetics. Conversely, nutritionists and dietitians are less conversant with the detailed clinical
background and science of pathology. This book helps to fill those gaps.