Food Phytochemicals for Cancer Prevention II: Teas, Spices, and Herbs

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Examines the health effects of phytochemicals in beverages, spices, and Oriental herbs. Features chapters on the suppression of active oxygen species by natural antioxidants. Reviews analysis and biological activity of phytochemicals in ginger, licorice, sesame, turmeric, and other Oriental medicinal plants. Presents recent studies of the health effects of green tea and tea polyphenols. Describes phytochemicals in food spices and coloring agents and their modulation of carcinogenesis as well as their biochemical, immunological, and molecular mechanisms.

Format:Hardcover

Language:English

ISBN:0841227691

ISBN13:9780841227699

Release Date:May 1994

Publisher:American Chemical Society

Length:358 Pages

Weight:1.35 lbs.

Related Subjects

Agricultural Sciences Antioxidants & Phytochemicals Basic Sciences Biochemistry Biological Sciences Chemistry Clinical Cooking Engineering Food Science

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Food Phytochemicals for Cancer Prevention II: Teas, Spices, and Herbs

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