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.Saves clinicians and researchers time by helping them to quickly access the very latest details on a broad range of pathologies and oxidation issuesCombines the science of oxidative stress and the putative therapeutic usage of natural antioxidants in the dietIncludes preclinical, clinical and population studies to help pathologists, nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations