Food and Free Radicals

ISBN-13: 9780306454936 / Angielski / Twarda / 1997 / 170 str.

Midori Hiramatsu; Midori Hiramatsu

Opis

The 21 papers describe the molecular mechanisms by which reactive oxygen species at loose in the body initiate or complicate various diseases, and the structure and physical and chemical properties of a wide range of natural antioxidants that are available in daily food and spices. They considers no

Spis treści

Free Radicals in Chemistry and Biochemistry (E. Niki). Antioxidant Mechanism in Biological Systems (M. Inoue). Free Radicals and Diseases (T. Yoshikawa). Food and Free Radicals. Carotenoids as Antioxidants; J. Terao. Polyphenolic Antioxidants; T. Okuda. Antioxidants in Tea; Y. Hara. Antioxidants in Oil Seeds and Crops; T. Osawa. Antioxidative Protein in Japanese Mushroom; S. Kawakishi. Antioxidants in Spice; N.Nakatani. Antioxidants Action of Ginkgo-biloba Extract; L. Packer. Antioxidants from Marine Organisms; K. Sakata. Synergistic Effect of Sesame Ligans and Tocopherols; K. Yamashita. The Detection of Riboflavin Photosensitized Singlet Oxygen Formation in Milk by Electron Spin Resonance; L.J. Berliner. Potential Anti-oxidants from Minor Dietry Constituents; M.V.R. Kumari. Mixed Natural Antioxidants (M. Hiramatsu). Ginkgo Extract; T. Miyajima. About Spirulina Gaiace; A. Fujikawa. Antioxidant of `beta Catechin'; T. Yoneda. Oxygen Stress and Antioxidants Biofactor; Y. Minamiyama. Anti-Oxidative Effect of Manda; M. Kawai. Free Radical Scavenging and Antioxidant Effect of Fructus Momordicae; M. Sanada. Index.