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Other titles in the ACS Symposium series:

ACS Symposium #859: Oriental Foods and Herbs: Chemistry and Health Benefits

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ACS Symposium #859: Oriental Foods and Herbs: Chemistry and Health Benefits Cover

 

Synopses & Reviews

Publisher Comments:

This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern scientific technology to assure the efficacy and safety of functional foods and nutraceutical supplements.

Book News Annotation:

Two dozen studies from a symposium held in conjunction with the Society's April 2002 national meeting in Orlando Florida present findings by scientists from Taiwan, Japan, the US, and Canada on research into the chemistry and biological activity of Oriental foods and herbs. Among the topics are the modernization of traditional Chinese herbal medicine, the hypo-lipidemic effect and anti-atherogenic potential of pu-erh tea, the effect of different heating processes in cytotoxic and free radical scavenging properties of onion powder, the unique chemistry of aged garlic extract, and the chemical constituents of loquat leaves. Annotation (c)2003 Book News, Inc., Portland, OR (booknews.com)

Table of Contents

Overview

1. Oriental Herbal Products: The Basis for Development of Dietary Supplements and New Medicines in the 21st Century, Kuo-Hsiung Lee, Hideji Itokawa, and Mutsuo Kosuka

2. Standardization of the Traditional Functional Foods from Medicine Herbs, Yuh-Chiang Shen, Wen-Fei Chiou, Guei-Jane Wang, Cheng-Jen Chou and Chieh-Fu Chen

3. Targeting of Inflammation Using Nutraceuticals, Mohamed M. Rafi and Perm Narayan Yadav

Biological Activity

4. Carnosol from Rosemary Suppresses Inducible Nitric Oxide Synthase Through Down-regulating NF ?B in Murine Macrophages, Jen-Kun Lin, Ai-Hsiang Lo, Chi-Tang Ho and Shoei-Yn Lin-Shiau

5. Hypolipidemic Effect and Antiatherogenic Potential of Pu-Erh Tea, Lucy Sun Hwang, Lan-Chi Lin, Nien-Tsu Chen, Huei-Chiuan Liuchang and Ming-Shi Shiao

6. Protective Effects of Baicalein and Wogonin Against Mutagen-induced Genotoxicities, Yune-Fang Ueng, Chi-Chuo Shyu, Tsung-Yun Liu, Yoshimitsu Oda, Sang Shin Park, Yun-Lian Lin and Chieh-Fu Chen

7. Biological Activities of Flavonoids Isolated from Chinese Herb Huang Qui: Inhibition of NO and PGE2 Production by Flavonoids, Yen-Chou Chen, Sheng-Chuan Shen and Foun-Lin Hsu

8. Induction of Apoptosis by Rosemary Polyphenols in HL-60 Cells, Shoei-Yn Lin-Shiau, Ai-Hsiang Lo, Chi-Tang Ho and Jen-Kun Lin

9. Anticaries Effect of Wasabi Components, Hideki Masuda, Toshio Inoue, and Yoko Kobayashi

10. Bioactivity of Lycopene-Rich Carotenoid Concentrate Extracted from Tomato, John Shi

Antioxidants

11. Antioxidants in Herbs of Okinawa Islands, Nobuji Nakatani

12. Antioxidants from Some Tropical Spices, Hiroe Kikuzaki

13. Antioxidant Capacity of Berry Crops and Herbs, Shiow Y. Wang

14. Antioxidant Properties of Hsian-tsao (Mesona procumbens Hemsl.), Gow-Chin Yen, Chien-Ya Hung and Yen-Ju Chen

15. Effect of Different Heating Processes on Cytotoxic and Free Radical Scavenging Properties of Onion Powder, Hui-Yin Fu and Tzou-Chi Huang

16. Identification of Antioxidants from Du-Zhong (Eucommia ulmoides Oliver) Directed by DPPH Free Radical-Scavenging Activity, Yong Chen, Nanqun Zhu and Chi-Tang Ho

Phytochemistry

17. Schisandra chinensis: Chemistry and Analysis, Mingfu Wang, Qing-Li Wu, Yaakov Tadmor, James E. Simon, Shengmin Sang and Chi-Tang Ho

18. Phytochemical and Biological Studies on Evodia lepta, Guolin Li, Dayuan Zhu and Ravindra K. Pandey

19. Unique Chemistry of Aged Garlic Extract, Kenjiro Ryu and Robert T. Rosen

20. Three New Sesquiterpene Lactones from Inula Britannica, Nai-Sheng Bai, Bing-Nan Zhou, Li Zhang, Shengmin Sang, Kan He and Qun Yi Zheng

21. Chemistry and Bioactivity of the Seeds of Vaccaria segetalis, Shengmin Sang, Aina Lao, Zhongliang Chen, Jun Uzawa, and Yasuo Fujimoto

22. Studies on the Chemical Constituents of Loquat Leaves (Eriobotrya japonica), Qing-Li Wu, Mingfu Wang, James E. Simon, Shi-Chun Yu, Pei-Gen Xiao and Chi-Tang Ho

23. Changes in Some Components of Tea Fungus Fermented Black Tea, Hui-Yin Fu

24. Chemistry and Bioactivity of Allium tubersom Seeds, Shengmin Sang, Aina Lao and Zhongliang Chen

Product Details

ISBN:
9780841238411
Editor:
Ho, Chi-Tang
Editor:
Zheng, Quin Yi
Editor:
Ho, Chi-Tang
Editor:
Lin, Jen-Kun
Editor:
Zheng, Quin Yi
Author:
null, Chi-Tang
Author:
Jen-Kun Lin
Author:
null, Quin Yi
Author:
Ho, Chi-Tang
Author:
null, Jen-Kun
Author:
Zheng, Quin Yi
Editor:
Ho, Chi-Tang
Publisher:
American Chemical Society
Location:
Washington, DC
Subject:
Cookery, chinese
Subject:
Food Science
Subject:
China
Subject:
Diets - General
Subject:
Chemistry - Technical & Industrial
Subject:
Chemistry - Industrial & Technical
Subject:
Chemistry | Food Chemistry
Subject:
Materia medica, vegetable
Subject:
Phytochemicals.
Subject:
Health and Medicine-Diet and Nutrition
Edition Description:
Includes bibliographical references and indexes.
Series:
ACS symposium series ;
Series Volume:
No. 859
Publication Date:
20030931
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
6 halftones, 124 line illus.
Pages:
360
Dimensions:
6 x 9.1 x 0.8 in 1.231 lb

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Related Subjects

Health and Self-Help » Health and Medicine » Diet and Nutrition
Humanities » Philosophy » General
Reference » Science Reference » Technology
Religion » Comparative Religion » General
Science and Mathematics » Chemistry » General
Science and Mathematics » Chemistry » Organic

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