Recent research has implicated oxidative stress and lipid peroxidation in the causation of a number of noncommunicable chronic diseases, such as cancer and the atherosclerotic cardiovascular diseases. Increasing evidence, however, suggests that both oxidative stress-mediated cardiovascular diseases and cancer causing oxidation of the DNA molecule can be counteracted by natural oxidants such as flavonoids, antioxidative vitamins, antioxidative trace elements, plant phenolic compounds and compounds found in cruciferous plants, or combinations of these ingredients. Natural Antioxidants and Food Quality in Atherosclerosis and Cancer Prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer. The book presents important new information on the presence of various flavonoids found in berries, vegetables and fruits and on their antioxidative potencies, as well as the role of antioxidative vitamins and carotenoids in cardiovascular diseases and cancers. In addition, the measurement of oxidative stress in humans is surveyed. This book represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids, common flavonoids, dietary fibre and natural anticarcinogenic compounds, particularly lignans and isoflavonoids in atherosclerosis and cancer preventions. It is highly interdisciplinary, and will be of importance to all scientists working in the medical, biomedical, nutritional and food sciences, as well as to academics.