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Published: 04 April 2002

368 Pages | 137 halftones & line illus.

6 x 9 inches

ISBN: 9780841237414

Bookseller Code (06)

Free Radicals in Food

Chemistry, Nutrition and Health Effects

Edited by Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho

American Chemical Society

ACS Symposium Series

  • Focuses on free radical reactions and inhibition that are common to food deterioration and disease intervention
  • Multiple chapters on the use of ESR to investigate free radicals in foods
  • New Findings on the efficacy of green tea polyphenols
  • New Findings on the efficacy of specific compounds to inhibit disease proliferation

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