Food Phytochemicals for Cancer Prevention II : Teas, Spices, and Herbs (ACS Symposium Series)

Food Phytochemicals for Cancer Prevention II : Teas, Spices, and Herbs (ACS Symposium Series)

Editorial Reviews
Book Description
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.

Food Phytochemicals for Cancer Prevention II: Teas, Spices, and Herbs (ACS Symposium Series),Chi-Tang Ho,Toshihiko Osawa,Mou-Tuan Huang,Robert T. Rosen,An American Chemical Society Publication,0841227691,Cancer,Cancer Research,Chemistry - General,Chemoprevention,Congresses,Food Science,Human Nutrition,Nutritional aspects,Oncology,Phytochemicals,Science,Science/Mathematics,Therapeutic use,Analytical chemistry,Chemistry | Food Chemistry,Food & beverage technology,Medical research,Science / Chemistry / General

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