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Quinones and quinone enzymes. Part B [electronic resource] / edited by Helmut Sies, Lester Packer.

Contributor(s): Sies, H. (Helmut), 1942- | Packer, LesterMaterial type: TextTextSeries: Methods in enzymology ; v. 382.Publication details: Amsterdam ; Boston : Elsevier Academic Press, �2004. Description: 1 online resource (xxxviii, 572 pages, [8] pages of plates) : illustrations (some color)Content type: text Media type: computer Carrier type: online resourceISBN: 9780080497204 (electronic bk.); 0080497209 (electronic bk.); 0121827860 (electronic bk.); 9780121827861 (electronic bk.); 1281011495; 9781281011497Subject(s): Quinone | Enzymes | Quinones | Quinone Reductases | Amine Oxidoreductases | Xenobiotics -- metabolism | Ubiquinone | Antineoplastic Agents | SCIENCE -- Life Sciences -- Biochemistry | Enzymes | Quinone | Biof�isicaGenre/Form: Electronic books.Additional physical formats: Print version:: Quinones and quinone enzymes. Part B.DDC classification: 572/.7 LOC classification: QP601 | .C733eb pt. BOnline resources: ScienceDirect | ScienceDirect
Contents:
Section I. Mitochondrial ubiquinone and reductases -- Section II. Anticancer quinones and quinone oxidoreductases -- Section III. Quinone reductases: chemoprevention and nutrition -- Section IV. Quinones and age-related diseases.
Summary: Quinones are members of a class of aromatic compounds with two oxygen atoms bonded to the ring as carbonyl groups. This volume covers more clinical aspects of quinines, such as anticancer properties, as well as their role in nutrition and in age-related diseases.
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Includes bibliographical references and index.

Section I. Mitochondrial ubiquinone and reductases -- Section II. Anticancer quinones and quinone oxidoreductases -- Section III. Quinone reductases: chemoprevention and nutrition -- Section IV. Quinones and age-related diseases.

Quinones are members of a class of aromatic compounds with two oxygen atoms bonded to the ring as carbonyl groups. This volume covers more clinical aspects of quinines, such as anticancer properties, as well as their role in nutrition and in age-related diseases.

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