Antioxidants and cancer prevention
Author(s)
Bibliographic Information
Antioxidants and cancer prevention
（ACS symposium series, 507 . Phenolic compounds in food and their effects on health ; II）
American Chemical Society, 1992
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"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., August 25-30, 1991."
Includes bibliographical references and indexes
Description and Table of Contents
Description
Examines the sources of phenoic antioxidants. Covers the chemical and biological activities of phenolic compounds in food and their health effects, especially the biological properties of phenolic compounds on the modulation of tumor development in experimental animal models, and possibly in humans. Explores favonoids, green tea, and other phenolic compounds and cancer prevention. Together with Phenolic Compounds in Food and Their Effects on Health I, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.
Table of Contents
- Phenolic Compounds in Food: An Overview
- Phenolic Compounds in Food and Cancer Prevention
- Mutagenic, Carcinogenic, and Chemopreventive Effects of Phenols and Catechols: The Underlying Mechanisms
- Plant Phenolic Compounds as Inhibitors of Mutagenesis and Carcinogenesis
- Natural Antioxidants from Plant Material
- Natural Antioxidants from Spices
- Antioxidant Effects of Tannins and Related Polyphenols
- Soybean (Malonyl) Isoflavones: Characterization and Antioxidant Properties
- Catechins of Green Tea: Antioxidant Activity
- Antioxidative Defense Systems Generated by Phenolic Plant Constituents
- Phenolic Antioxidants in Dietary Plants as Antimutagens
- Phenolic Antioxidants as Inducers of Anticarcinogenic Enzymes
- Polyphenols from Asian Plants: Structural Diversity and Antitumor and Antiviral Activities
- Custom Design of Better In Vivo Antioxidants Structurally Related to Vitamin E
- Thermal Degradation of Phenolic Antioxidants
- Molecular Characterization of Quercetin and Quercetin Glycosides in Allium Vegetables: Their Effects on Malignant Cell Transformation
- Effect of Flavonoids on Mutagenicity and Bioavailability of Xenobiotics in Foods
- Modulation of Mouse Skin Carcinogenesis and Epidermal Phospholipid Biosynthesis by the Flavonol Quercetin
- Dietary Quercetin and Rutin: Inhibitors of Experimental Colonic Neoplasia
- Carcinogenicity and Modification of Carcinogenic Response by Plant Phenols
- Inhibitory Effect of Green Tea on Tumorigenesis and Tumor Growth in Mouse Skin
- Inhibition of Nitrosamine-Induced Tumorigenesis by Green Tea and Black Tea
- Protection Against Tobacco-Specific, Nitrosamine-Induced Lung Tumorigenesis by Green Tea and Its Components
- Inhibitory Effect of a Green Tea Polyphenol Fraction on 12-O-Tetradecanoylphorbol-13-acetate-Induced Hydrogen Peroxide Formation in Mouse Epidermis
- Penta-O-Galloyl-*b-D-Glucose and (-)-Epigallocatechin Gallate: Cancer Preventive Agents
- Protective Effects Against Liver, Colon, and Tongue Carcinogenesis by Plant Phenols
- Inhibitory Effects of Curcumin on Carcinogenesis in Mouse Epidermis
- Tocopherol: Natural Phenolic Inhibitor of Nitrosation
- Plant Phenolic Compounds as Cytotoxic Antitumor Agents
- Sarcophytol A and Its Analogs: Cancer Preventive Activity
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