Food Phytochemicals for Cancer Prevention I: Fruits and Vegetables

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Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification, and identification of phytochemicals in foods. Examines the molecular modulation of tumor development in experimental animal models by phytochemcals from fruits and vegetables. Describes analysis and biological activity of sulfur-containing compounds in onions, garlic, and Brassica vegetables. Also provides an overview of micronutrients in cancer prevention.

Food Phytochemicals for Cancer Prevention I: Fruits and Vegetables 1994, American Chemical Society, Washington, DC

ISBN-13: 9780841227682

Hardcover

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