Table of Contents
Table of Contents
Preface
Chapter 1. Carnosine: Benefits in Meat and Meat Products Quality and Consumer Health
Cristina Roseiro and Carlos Santos (Instituto Nacional de Investigação Agrária e Veterinária, I.P., Tecnologia e Segurança Alimentar Av. da República, Quinta do Marquês, Oeiras, Portugal)
Chapter 2. Perspective Role of Carnosine in Tumor-Related Phenomena
Filippo Iuliano, Lucia Csaderova, Martina Labudova, Miriam Zatovicova, Monika Barathova, and Jaromir Pastorek (Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Bratislava, Slovakia)
Chapter 3. Neuroprotective Effects of Carnosine: Possible Treatment for Neurodegenerative Disease
Masahiro Kawahara, Ken-ichiro Tanaka and Dai Mizuno (Department of Bio Analytical Chemistry, Musashino University, Nishitokyo-shi, Tokyo, Japan, and others)
Chapter 4. Neurotropic and Protective Effects of L-carnosine: Studies in vitro
Anatoly Mokrushin and Larisa Pavlinova (I. P. Pavlov Institute Physiology of the Russian Academy Sciences, Institute of Experimental Medicine, Saint-Petersburg, Russia)
Chapter 5. Protective effects of Carnosine and its Derivative Trolox-Carnosine against Inflammation and Oxidative Stress in Experimental Arthritis, Carrageenan Induced Hind Paw Edema, Chondrocytes Under H2O2 Injury and Degradation of Hyaluronan
S. Ponist, L. Slovak, T. Fedorova, F. Drafi, L. Rackova, K. Valachova, and K. Bauerova (Institute of Experimental Pharmacology and Toxicology of Slovak Academy of Sciences, Bratislava, Slovak Republic, and others)
Index
