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The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity a
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Catalysts --- Catalysts. --- Catalytic agents --- Catalysis --- Chemical inhibitors
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Antioxidants --- antioxidants --- Chemical inhibitors --- Antioxidants. --- Chemical Engineering
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Antioxidants. --- Antioxidants --- Health aspects. --- Chemical inhibitors
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Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention. It is highly interdisciplinary, and will be of importance to all scientists working in the medical, biomedical, nutritional and food sciences as well as the academics.
Cancer --- Antioxidants --- Nutrition --- Prevention --- Chemical inhibitors
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Catalysts. --- Catalytic agents --- Catalysis --- Chemical inhibitors
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