Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes. The book covers the science of oxidative stress and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The processes in the science of oxidative stress are described as well as other processes such as apoptosis, cell signaling, and receptor-mediated responses. This approach recognizes that diseases are usually multifactorial and that oxidative stress is a single component. Pharmacological treatments for diabetes are commonly marked by unwanted side effects, leading to treatment efforts using naturally occurring substances. But a plant-based approach alone is not sufficient; understanding the processes inherent in the oxidative stress of diabetes is vital for clinical workers, dietitians, and nutritionists. This work provides that understanding. The book begins by covering the basic biology of oxidative stress. There are chapters on neuropathy, nephropathy, atherosclerosis, cardiomyopathy, and retinopathy. The book then moves on to antioxidants in foods, components of the diet, and their relevance to diabetes. Nutritionists will use the information about mitochondrial oxidative stress in one disease and propose diet-related strategies to prevent such conditions in another unrelated disease. Dietitians will prescribe new foods or diets containing antioxidants for conditions that resist conventional pharmacological treatments. Dietitians will suggest new treatments to multidisciplinary teams. Nutritionists and dietitians will learn about cell signaling and will suggest preventive or therapeutic strategies with antioxidant-rich foods to reduce damage involving abnormal cell signaling.