Phenolic Compounds in Food and Their Effects on Health 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, August 25-30, 1991
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Author 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 flavonoids, 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.
Page Count:
402
Publication Date:
1992-01-01
ISBN-10:
0841224765
ISBN-13:
9780841224766