Vitamin E
Subtitle: Food Chemistry, Composition, and Analysis (Food Science and Technology)
Publisher: CRC
Published: May 24, 2004
Language: eng
Format: Hardcover
Number of pages: 540
ISBN-13: 9780824706883
Subjects: Dietetics & nutrition; Food & beverage technology; Organic chemistry; Technology & Industrial Arts; Pharmacy; Technology; Science/Mathematics; Food Science; Manufacturing; Technology / Food Industry & Science
First sentence: Vitamin E and other antioxidant components of the diet (vitamin C, carotenoids, selenium, flavonoids, and several others) have been put to the forefront of the medical and nutrition sciences because of significant advances in understanding of the relationship of oxidative stress in its various forms to the onset and/or control of many chronic diseases.