Food and Free Radicals, following the proceedings of the first symposium structure held on this topic, describes the molecular mechanisms by which reactive oxygen species deteriorate various types of diseases and the structure and physiochemical properties of a wide variety of natural antioxidants involved in daily food and spices.
Food and Free Radicals also describes a wide variety of novel and natural antioxidants that have significant potential, not only for beneficial application in food science, but also for medical use as novel therapeutics.
Food and Free Radicals is an outstanding reference for all those interested in the importance of natural antioxidants for a healthy life!
Contents
- Free Radicals in Chemistry and Biochemistry
- Free Radicals and Diseases
- Food and Free Radicals
- Carotenoids as Antioxidants
- Polyphenolic Antioxidants
- Antioxidants in Tea and Their Physiological Function
- Antioxidative Protein in Japanese Mushroom
- Antioxidant Action of Ginkgo biloba Extract (EGb 761)
- Antioxidants from Marine Organisms
- Synergistic Effect of Sesame Lignans and Tocopherols
- Mixed Natural Antioxidants
- Riboflavin-Sensitized Singlet Oxygen Formation in Milk
- Potential Antioxidants from Minor Dietry Constituents
- Antioxidant Food
- Antioxidative Effects of Ginkgo biloba Extract (GBE)
- Spirulina Compound
- Antioxidant Beverage "ßCATECHIN"
- Oxidative Stress and Antioxidant Biofactor (AOB)
- Manda Scavenges Free Radicals and Inhibits Lipid Peroxidation in Iron-Induced Epileptic Focus in Rats
- Free Radical Scavenging and Antioxidant Effect of Fructus Momordicae
- Antioxidants and Diseases
- The Role of Prooxidant-Antioxidant Imbalances in the Pathogenesis of Rheumatoid Arthritis
- Free Radicals and Antioxidants in Trichothecens Toxicity
- Long-Term Follow-up of Two Duchenne Muscle Dystrophy Patients Treated with Antioxidants
Index
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