The Role of Antioxidants in Improving Patient Health

Description

Inflammation and oxidative stress are central to the etiology of most chronic diseases.  Additionally, most critically ill patients suffer from high levels of oxidative stress associated with surgery and related trauma.  Foods that are rich in antioxidants have been shown to improve various aspects of human health when consumed regularly. The ability of an antioxidant-dense diet to help mitigate oxidative stress is not fully understood by the clinicians. This discussion will describe the mechanism that allows antioxidants to stabilize free radicals thereby helping to prevent potential damage to cellular components as well as identifying some of the more common methods of measuring antioxidant capacity. In addition, specific phytonutrients with exceptional antioxidant roles and the richest dietary sources of each will be listed. Join Dr. John Bagnulo MPH, PhD and Laura Dority MS RD LD for an in-depth assessment of antioxidant-rich foods and their use in helping improve patient well-being.

 

APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS


Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your credit for this course!

What Will I Learn?

  • Describe how antioxidants help support elimination of free radical activity
  • List the two major methods of measuring antioxidant capacity
  • Identify foods that have exceptionally high antioxidant value & ways to incorporate these foods into a daily diet

Topics for this course

1 Lessons1h

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