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Author: Osamu Hayaishi
Publisher:
ISBN: 9780444874825
Category :
Languages : en
Pages :
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Book Description
Author: Osamu Hayaishi
Publisher: Elsevier Publishing Company
ISBN:
Category : Medical
Languages : en
Pages : 824
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Book Description
There is now increasing evidence that free radicals play an important role in biological systems and that they are closely connected to a variety of pathological events, including cancer and aging. It is also known that biological systems are protected against free radical attack by an array of defence systems, e.g. vitamins C and E and superoxide dismutase. However, details of the generation, function and scavenging of free radicals or repair are not well understood and are often controversial. These two volumes contain almost 320 papers from the international community of experts in this field. Taken as a whole, the work provides the present state of the art of the role of free radicals from medical, biochemical and chemical viewpoints. The volumes will thus be of interest to chemists, biochemists, pharmacologists, medical scientists and clinicians, and to those working in the pharmaceutical and chemical industries.
Author: Osamu Hayaishi
Publisher:
ISBN: 9780444874825
Category :
Languages : en
Pages :
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Book Description
Author: Osamu Hayaishi
Publisher:
ISBN:
Category : Active oxygen
Languages : en
Pages : 812
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Book Description
Author: Barry Halliwell
Publisher: OUP Oxford
ISBN: 0191026980
Category : Science
Languages : en
Pages : 961
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Book Description
Free Radicals in Biology and Medicine has become a classic text in the field of free radical and antioxidant research. Now in its fifth edition, the book has been comprehensively rewritten and updated whilst maintaining the clarity of its predecessors. Two new chapters discuss 'in vivo' and 'dietary' antioxidants, the first emphasising the role of peroxiredoxins and integrated defence mechanisms which allow useful roles for ROS, and the second containing new information on the role of fruits, vegetables, and vitamins in health and disease. This new edition also contains expanded coverage of the mechanisms of oxidative damage to lipids, DNA, and proteins (and the repair of such damage), and the roles played by reactive species in signal transduction, cell survival, death, human reproduction, defence mechanisms of animals and plants against pathogens, and other important biological events. The methodologies available to measure reactive species and oxidative damage (and their potential pitfalls) have been fully updated, as have the topics of phagocyte ROS production, NADPH oxidase enzymes, and toxicology. There is a detailed and critical evaluation of the role of free radicals and other reactive species in human diseases, especially cancer, cardiovascular, chronic inflammatory and neurodegenerative diseases. New aspects of ageing are discussed in the context of the free radical theory of ageing. This book is recommended as a comprehensive introduction to the field for students, educators, clinicians, and researchers. It will also be an invaluable companion to all those interested in the role of free radicals in the life and biomedical sciences.
Author: Toshikazu Yoshikawa
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 560
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Book Description
Author: Osamŭ Hayaishi
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Society for Free Radical Research. Meeting
Publisher:
ISBN:
Category : Free radical reactions
Languages : en
Pages : 766
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Book Description
Author: F. Minisci
Publisher: Springer Science & Business Media
ISBN: 9401716072
Category : Science
Languages : en
Pages : 496
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Book Description
Our understanding of the quantitative aspects of free radical chemistry and the involvement of radicals in such areas as biology, medicine, the environment, etc., has developed spectacularly over recent years, yet the various topics are commonly discussed separately, in specific meetings and specialised publications. Free Radicals in Biology and Environment draws together two important areas of free radical chemistry, using as a bridge the fundamental physical chemistry of free radicals (spectroscopic detection of free radicals, evaluation of absolute rate constants, elucidation of mechanisms of free radical reactions and catalysis, photochemical and radiation processes, etc.). The most relevant topics covered are the EPR detection of radicals in biochemical systems and in pollutant formation and degradation, oxidation processes in biology and in the troposphere, radiation and induced damage, and atmospheric pollutants arising from incomplete combustion. Also covered are the chemistry and biochemistry of nitric oxide and peroxynitrite, the chemistry and biochemistry of DNA radicals, the role of radicals in myeloperoxidase, lignineperoxidase, radicals and cardiovascular injury, radiation and the fragmentation of cells and tissues.
Author: Roberfroid
Publisher: CRC Press
ISBN: 9780824795870
Category : Medical
Languages : en
Pages : 292
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Book Description
This work offers an analysis of the biological processes mediated by free radicals, from a toxicological point of view, providing easy access to information in an integrated, coherent presentation. The chemistry and biochemistry of all principal types of radical are explained, and the multiple forms in whch radicals participate in living organisms are investigated.;This work should be of use to biochemists, pharmacologists, pharmaceutical researchers, food scientists and technologists, nutritionists, toxicologists, chemists, biologists and graduate students in these disciplines.
Author: Michael J. Morello
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 376
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Book Description
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.
