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

, by Ho, Chi-Tang; Osawa, Toshihiko; Huang, Mou-Tuan; Rosen, Robert T.

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ISBN: 9780841227699 | 0841227691
Cover: Hardcover
Copyright: 5/5/1994

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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,

Phytochemicals in Teas and Rosemary and Their Cancer-Preventive Properties
Inactivation of Oxygen Radicals by Dietary Phenolic Compounds in Anticarcinogenesis
Prophylactic Functions of Tea Polyphenols
Preventive Effect of Green Tea Polyphenols on Colon Carcinogenesis
Tea Polyphenols and a Novel Class of Inhibitors for Human Immunodeficiency Virus Reverse Transcriptase
Mitogenic Activity of (-)-Epigallocatechin Gallate on B Cells and Its Structure-Function Relationship
Suppression of the Formation of Advanced Glycosylation Products by Tea Extracts
Effects of Tea Polyphenols on Blood Rheology in Rats Fed a High-Fat Diet
Inhibition of Saccharide Digestive Enzymes by Tea Polyphenols
Interactions of Green Tea Catechin with Polyamides
Inhibition of Influenza Virus Infection by Tea Polyphenols
Inhibitory Effect of Rooibos Tea (Aspalathus linearis) on the Induction of Chromosome Aberrations In Vivo and In Vitro
Prevention of Cancer by Agents That Suppress Production of Oxidants
Cancer Chemoprevention of Antioxidants
Chemistry and Antioxidative Effects of Phenolic Compounds from Licorice, Tea, and Composite and Labiate Herbs
Chemistry of Antioxidants from Labiatae Herbs
Flavonoid with Strong Antioxidative Activity Isolated from Young Green Barley Leaves
Antioxidative Compounds from Marine Organisms
Chemistry and Antioxidative Mechanisms of b-Diketones
Molecular Mechanism of Action of Curcumin: Inhibition of 12-O-Tetradecanoylphorbol-13-acetate-Induced Responses Associated with Tumor Promotion
Formation and Reactivity of Free Radicals in Curcuminoids: An Electron Paramagnetic Resonance Study
Anti-inflammatory and Cancer-Preventive Immunomodulation through Diet: Effects of Curcumin on T Lymphocytes
Analysis of Curcuminoids by High-Performance Liquid Chromatography
Structure of Antioxidative Compounds in Ginger
Chemistry of Ginger Components and Inhibitory Factors of the Arachidonic Acid Cascade
Antitumor Promoters from Edible Plants
Chemistry of Lignan Antioxidants in Sesame Seed and Oil
Chemistry and Antioxidative Activity of Lignan Glucosides in Sesame Seed
Antioxidative and Anticancer Components Produced by Cell Culture of Sesame
Development of Stability-Indicating Analytical Methods for Flaxseed Lignans and Their Precursors
Antitumor-Promoting and Anti-inflammatory Activities of Licorice Principles and Their Modified Compounds
Biological Activities, Production, and Use of Chemical Constituents of Licorice
Anticarcinogenesis of Licorice and Its Major Triterpenoid Constituents
Ginseng and Its Congeners: Traditional Oriental Food Drugs
Natural Products and Biological Activities
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Food Phytochemicals for Cancer Prevention II Teas, Spices, and Herbs

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