Food phytochemicals for cancer prevention II : Teas, spices and herbs

Author

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

Publisher

An American Chemical Society Publication

Edition

1st Edition

Date

1994

Keyword

Nutrition, Neoplasma-prevention & control, herbs, therapeutic uses

Abstract

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, sesame, turmeric, and other Oriental medicinal plants. Presents recent studies of the health effects of green tea and tea polyphenols. Describes phytochemicals in food spices and coloring agents and their modulation of carcinogenesis as well as their biochemical, immunological, and molecular mechanisms.