Food and Free Radicals

Front Matter....Pages i-ix
Free Radicals in Chemistry and Biochemistry....Pages 1-10
Free Radicals and Diseases....Pages 11-19
Carotenoids as Antioxidants....Pages 21-29
Phenolic Antioxidants....Pages 31-48
Antioxidants in Tea and Their Physiological Functions....Pages 49-65
Antioxidative Protein in Japanese Mushroom....Pages 67-73
Antioxidant Action of Ginkgo Biloba Extract (EGB 761)....Pages 75-84
Antioxidative Compounds from Marine Organisms....Pages 85-99
Synergistic Effect of Sesame Lignans and Tocopherols....Pages 101-112
Mixed Natural Antioxidants....Pages 113-117
Riboflavin-Sensitized Singlet Oxygen Formation in Milk....Pages 119-122
Potential Antioxidants from Minor Dietary Constituents....Pages 123-128
Antioxidative Effects of Ginkgo Biloba Extract (GBE)....Pages 129-130
Spirulina Compound....Pages 131-132
Antioxidant Beverage “βCATECHIN”....Pages 133-135
Oxidative Stress and Antioxidant Biofactor (AOB®)....Pages 137-140
Manda Scavenges Free Radicals and Inhibits Lipid Peroxidation in Iron-Induced Epileptic Focus in Rats....Pages 141-145
Free Radical Scavenging and Antioxidant Effect of Fructus Momordicae....Pages 147-150
The Role of Prooxidant—Antioxidant Imbalances in the Pathogenesis of Rheumatoid Arthritis....Pages 151-156
Free Radicals and Antioxidants in Trichothecens Toxicity....Pages 157-160
Long-Term Follow-up of Two Duchenne Muscle Dystrophy Patients Treated with Antioxidants....Pages 161-163
Back Matter....Pages 165-169