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

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

• ISBN13: 9780841227699
• ISBN10: 0841227691
• Format: Hardcover
• Copyright: 1994-05-05
• Publisher: American Chemical Society

Summary

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,

Table of Contents

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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