Food and Free Radicals

Free Radicals in Chemistry and Biochemistry.- Free Radicals in Chemistry and Biochemistry.- Free Radicals and Diseases.- Free Radicals and Diseases.- Food and Free Radicals.- Carotenoids as Antioxidants.- Phenolic Antioxidants.- Antioxidants in Tea and Their Physiological Functions.- Antioxidative Protein in Japanese Mushroom.- Antioxidant Action of Ginkgo Biloba Extract (EGB 761).- Antioxidative Compounds from Marine Organisms.- Synergistic Effect of Sesame Lignans and Tocopherols.- Mixed Natural Antioxidants.- Riboflavin-Sensitized Singlet Oxygen Formation in Milk.- Potential Antioxidants from Minor Dietary Constituents.- Antioxidants and Diseases.- Antioxidative Effects of Ginkgo Biloba Extract (GBE).- Spirulina Compound.- Antioxidant Beverage “?CATECHIN”.- Oxidative Stress and Antioxidant Biofactor (AOB®).- Manda Scavenges Free Radicals and Inhibits Lipid Peroxidation in Iron-Induced Epileptic Focus in Rats.- Free Radical Scavenging and Antioxidant Effect of Fructus Momordicae.- Antioxidants and Diseases.- The Role of Prooxidant—Antioxidant Imbalances in the Pathogenesis of Rheumatoid Arthritis.- Free Radicals and Antioxidants in Trichothecens Toxicity.- Long-Term Follow-up of Two Duchenne Muscle Dystrophy Patients Treated with Antioxidants.