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  • Book
  • © 1997

Food and Free Radicals

Editors:

  1. Midori Hiramatsu

    1. Yamagata Technopolis Foundation, Yamagata, Japan

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    You can also search for this editor in PubMed   Google Scholar

  2. Toshikazu Yoshikawa

    1. Kyoto Prefectural University of Medicine, Kyoto, Japan

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    You can also search for this editor in PubMed   Google Scholar

  3. Masayasu Inoue

    1. Osaka City University Medical School, Osaka, Japan

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (21 chapters)

  1. Front Matter

    Pages i-ix
    PDF

  2. Free Radicals in Chemistry and Biochemistry

  3. Free Radicals and Diseases

    1. Free Radicals and Diseases

      • Toshikazu Yoshikawa, Yuji Naito, Motoharu Kondo
      Pages 11-19

  4. Food and Free Radicals

    1. Carotenoids as Antioxidants

      • Junji Terao, Syunji Oshima, Fumihiro Ojima, Peng Lim Boey, Akihiko Nagao
      Pages 21-29

    2. Phenolic Antioxidants

      • Takuo Okuda
      Pages 31-48

    4. Antioxidative Protein in Japanese Mushroom

      • Shunro Kawakishi, Mitsuru Tanigawa
      Pages 67-73

    8. Mixed Natural Antioxidants

      • Midori Hiramatsu
      Pages 113-117

    9. Riboflavin-Sensitized Singlet Oxygen Formation in Milk

      • Lawrence J. Berliner, Tateaki Ogata
      Pages 119-122

    10. Potential Antioxidants from Minor Dietary Constituents

      • M. V. Ramana Kumari
      Pages 123-128

  5. Antioxidants and Diseases

    1. Antioxidative Effects of Ginkgo Biloba Extract (GBE)

      • Takashi Miyajima, Toshikazu Yoshikawa, Motoharu Kondo
      Pages 129-130

    2. Spirulina Compound

      • Minoru Yoneda, Akio Fujikawa
      Pages 131-132

    3. Antioxidant Beverage “βCATECHIN”

      • Tadashi Yoneda, Midori Hiramatsu, Michiko Sakamoto, Keiichi Togasaki, Makiko Komatsu, Kiyomichi Yamaguchi
      Pages 133-135

    4. Oxidative Stress and Antioxidant Biofactor (AOB®)

      • Yukiko Minamiyama, Eisuke Sato, Shigekazu Takemura, Masayasu Inoue, Toshikazu Yoshikawa
      Pages 137-140

    6. Free Radical Scavenging and Antioxidant Effect of Fructus Momordicae

      • Jiankan Liu, Xiaoyan Wang, Muneyuki Sanada, Akitoshi Natsumeda, Akitane Mori
      Pages 147-150

  6. Antioxidants and Diseases

    1. The Role of Prooxidant—Antioxidant Imbalances in the Pathogenesis of Rheumatoid Arthritis

      • Erkki Antila, Tuomas Westermarck, Faik Atroshi, Visa Honkanen, Yrjö Konttinen
      Pages 151-156
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Keywords

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Editors and Affiliations

  • Yamagata Technopolis Foundation, Yamagata, Japan

    Midori Hiramatsu

  • Kyoto Prefectural University of Medicine, Kyoto, Japan

    Toshikazu Yoshikawa

  • Osaka City University Medical School, Osaka, Japan

    Masayasu Inoue

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Bibliographic Information

  • Book Title: Food and Free Radicals

  • Editors: Midori Hiramatsu, Toshikazu Yoshikawa, Masayasu Inoue

  • DOI: https://doi.org/10.1007/978-1-4899-1837-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1997

  • Hardcover ISBN: 978-0-306-45493-6Published: 30 April 1997

  • Softcover ISBN: 978-1-4899-1839-0Published: 31 May 2013

  • eBook ISBN: 978-1-4899-1837-6Published: 29 June 2013

  • Edition Number: 1

  • Number of Pages: X, 170

  • Topics: Food Science, Public Health, Nutrition, Chemistry/Food Science, general

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Buy it now

eBook USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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