Food Phytochemicals for Cancer Prevention: II: Teas, Spices, and Herbs

This book 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.