William Helferich,
Steve L. Taylor,
Carl K. Winter,
James N. Seiber,
Suzanne Hendrich,
Nicki J. Engeseth,
Douglas L. Park,
Roger A., Jr. Coulombe,
Tanya Louise Ditschun,
Susan L. Hefle,
Young-Hwa Ju,
Barbara J. Gauger,
Clinton D. Allred,
Carlos E. Ayala,
Sonia E. Guzman-Perez,
Rebeca Lopez-Garcia,
Socrates Trujillo
e.a.
CRC Press
1e druk, 2000
9780849327605
Food Toxicology
Specificaties
Gebonden, 238 blz.
|
Engels
CRC Press |
1e druk, 2000
ISBN13: 9780849327605
Rubricering
Levertijd ongeveer 10 werkdagen
Samenvatting
New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.