Results by title
3 books match the query 'Pathophysiology'
Every Person's Guide to Antioxidants
Smythies, John
Rutgers University Press, 1998
What are antioxidants? What do they do? Should you be taking them? How much is enough, or too much? Dr. John Smythies explores these and other questions you need to have answered about antioxidants in Every Person's Guide to Antioxidants.
Oxidants are naturally occuring chemicals in our bodies that derive from oxygen to facilitate essential biochemical processes. However, most oxidants are potentially toxic molecules and the body contains a number of antioxidants for protection against these toxic effects. Overproduction of oxidants, or underproduction of antioxidants, leads to oxidative stress, which has been linked to a wide range of chronic diseases, including heart disease, cancer, diabetes, and Alzheimer's. Smythies thoroughly evaluates current scientific work on this subject and suggests that a high proportion of many of these diseases can be prevented, or their onset delayed, by proper intake of antioxidants. He examines the pros and cons of the debate over how this necessary intake should be achieved, by eating more fruits and vegetables or by taking supplements in pill form. Smythies surveys the toxicity of antioxidants and recommends under what circumstances they should be given with caution or not at all. He also discusses whether taking supplements requires medical supervision and lists good sources of antioxidants in fruits and vegetables
Oxidants are naturally occuring chemicals in our bodies that derive from oxygen to facilitate essential biochemical processes. However, most oxidants are potentially toxic molecules and the body contains a number of antioxidants for protection against these toxic effects. Overproduction of oxidants, or underproduction of antioxidants, leads to oxidative stress, which has been linked to a wide range of chronic diseases, including heart disease, cancer, diabetes, and Alzheimer's. Smythies thoroughly evaluates current scientific work on this subject and suggests that a high proportion of many of these diseases can be prevented, or their onset delayed, by proper intake of antioxidants. He examines the pros and cons of the debate over how this necessary intake should be achieved, by eating more fruits and vegetables or by taking supplements in pill form. Smythies surveys the toxicity of antioxidants and recommends under what circumstances they should be given with caution or not at all. He also discusses whether taking supplements requires medical supervision and lists good sources of antioxidants in fruits and vegetables
[more]
Every Person's Guide to Antioxidants
John Smythies, M.D. F.R.C.P.
Rutgers University Press, 1998
What are antioxidants? What do they do? Should you be taking them? How much is enough, or too much? Dr. John Smythies explores these and other questions you need to have answered about antioxidants in Every Person's Guide to Antioxidants.
Oxidants are naturally occuring chemicals in our bodies that derive from oxygen to facilitate essential biochemical processes. However, most oxidants are potentially toxic molecules and the body contains a number of antioxidants for protection against these toxic effects. Overproduction of oxidants, or underproduction of antioxidants, leads to oxidative stress, which has been linked to a wide range of chronic diseases, including heart disease, cancer, diabetes, and Alzheimer's. Smythies thoroughly evaluates current scientific work on this subject and suggests that a high proportion of many of these diseases can be prevented, or their onset delayed, by proper intake of antioxidants. He examines the pros and cons of the debate over how this necessary intake should be achieved, by eating more fruits and vegetables or by taking supplements in pill form. Smythies surveys the toxicity of antioxidants and recommends under what circumstances they should be given with caution or not at all. He also discusses whether taking supplements requires medical supervision and lists good sources of antioxidants in fruits and vegetables
Oxidants are naturally occuring chemicals in our bodies that derive from oxygen to facilitate essential biochemical processes. However, most oxidants are potentially toxic molecules and the body contains a number of antioxidants for protection against these toxic effects. Overproduction of oxidants, or underproduction of antioxidants, leads to oxidative stress, which has been linked to a wide range of chronic diseases, including heart disease, cancer, diabetes, and Alzheimer's. Smythies thoroughly evaluates current scientific work on this subject and suggests that a high proportion of many of these diseases can be prevented, or their onset delayed, by proper intake of antioxidants. He examines the pros and cons of the debate over how this necessary intake should be achieved, by eating more fruits and vegetables or by taking supplements in pill form. Smythies surveys the toxicity of antioxidants and recommends under what circumstances they should be given with caution or not at all. He also discusses whether taking supplements requires medical supervision and lists good sources of antioxidants in fruits and vegetables
[more]
The ABC of Acid-Base Chemistry
The Elements of Physiological Blood-Gas Chemistry for Medical Students and PhysiciansHorace W. Davenport
University of Chicago Press, 1974
The ABC of Acid-Base Chemistry provides physiologists, medical students, and physicians with an intelligible outline of the elements of physiological acid-base chemistry.
This new edition of Horace W. Davenport's standard text takes into account different ways of looking at the problems of acid-base derived from new instrumentation. The exposition has been modified to allow the student to apply his understanding to other systems of description of the acid-base status. Although the pH system has been retained, there is increasing emphasis on the use of hydrogen ion concentration.
Topics discussed include: partial pressure of gases, composition of alveolar gas, transport of oxygen and carbon dioxide in the blood, buffer action of hemoglobin and separated plasma, oxygenated whole blood and reduced blood, concepts of base excess and base deficit, and chemical regulation of respiration.
"Any reader who clearly understands the subject matter of this book will have a firm grounding in the principles of the subject; I find it the clearest text of this type that I have read."—British Journal of Hospital Medicine
"This little book is of great value to chemically trained physicians and medical students who want to get a clearer idea of the physiology of acid base chemistry in the blood."—The Journal of Gastroenterology
This new edition of Horace W. Davenport's standard text takes into account different ways of looking at the problems of acid-base derived from new instrumentation. The exposition has been modified to allow the student to apply his understanding to other systems of description of the acid-base status. Although the pH system has been retained, there is increasing emphasis on the use of hydrogen ion concentration.
Topics discussed include: partial pressure of gases, composition of alveolar gas, transport of oxygen and carbon dioxide in the blood, buffer action of hemoglobin and separated plasma, oxygenated whole blood and reduced blood, concepts of base excess and base deficit, and chemical regulation of respiration.
"Any reader who clearly understands the subject matter of this book will have a firm grounding in the principles of the subject; I find it the clearest text of this type that I have read."—British Journal of Hospital Medicine
"This little book is of great value to chemically trained physicians and medical students who want to get a clearer idea of the physiology of acid base chemistry in the blood."—The Journal of Gastroenterology
[more]