24 results
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2. Cellular Antioxidant Defense Mechanisms
- Author
-
Ching Kuang Chow and Ching Kuang Chow
- Subjects
- Membrane lipids--Peroxidation, Free radicals (Chemistry), Oxidation, Physiological, Antioxidants
- Abstract
First Published in 1988, this three-volume set offers a full insight into the immune systems and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
- Published
- 2019
3. Cellular Antioxidant Defense Mechanisms
- Author
-
Ching Kuang Chow and Ching Kuang Chow
- Subjects
- Membrane lipids--Peroxidation, Free radicals (Chemistry), Oxidation, Physiological, Antioxidants
- Abstract
First Published in 1988, this three-volume set offers a full insight into the immune systems and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
- Published
- 2019
4. Antioxidant Nutraceuticals : Preventive and Healthcare Applications
- Author
-
Chuanhai Cao, Sarvadaman Pathak, Kiran Patil, Chuanhai Cao, Sarvadaman Pathak, and Kiran Patil
- Subjects
- Functional foods, Antioxidants, Alternative medicine
- Abstract
This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions.
- Published
- 2018
5. Natural Antioxidants : Applications in Foods of Animal Origin
- Author
-
Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui, Rituparna Banerjee, Arun K. Verma, and Mohammed Wasim Siddiqui
- Subjects
- Oils and fats, Edible--Deterioration, Lipids--Oxidation, Antioxidants, Food--Preservation
- Abstract
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
- Published
- 2017
6. Functional Properties of Traditional Foods
- Author
-
Kristberg Kristbergsson, Semih Otles, Kristberg Kristbergsson, and Semih Otles
- Subjects
- Probiotics, Antioxidants, Nutrition, Food--Analysis, Food--Composition
- Abstract
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
- Published
- 2016
7. Antioxidants in Health and Disease
- Author
-
Antonis Zampelas, Renata Micha, Antonis Zampelas, and Renata Micha
- Subjects
- Medicine, Preventive, Antioxidants, Antioxidants--Therapeutic use, Antioxidants--Health aspects, Antioxidants--Physiological effect
- Abstract
Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews the latest evidence-based research in the area, principally through prospective cohort studies and randomized controlled trials. It assesses major dietary antioxidants and discusses their use in diseases such as cancer, diabetes, stroke, coronary heart disease, HIV/AIDS, and neurodegenerative and immune diseases. The use of antioxidants in health is also discussed along with common adverse effects associated with antioxidant use.
- Published
- 2015
8. Antioxidants in Sport Nutrition
- Author
-
Manfred Lamprecht and Manfred Lamprecht
- Subjects
- Sports--Physiological aspects, Sports medicine, Antioxidants, Athletes--Nutrition
- Abstract
Antioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how antioxidants affect exercise performance, health, and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietary antioxidants; sports supplements; performance/adaptation to exercise; antioxidants role in health and immunity; reviews on vitamins C, E, beta-carotene, and minerals in sports nutrition; and roles polyphenols play in high-performance sport.
- Published
- 2015
9. Polyphenols: Food Sources, Bioactive Properties and Antioxidant Effects
- Author
-
Cobb, Dean T. and Cobb, Dean T.
- Subjects
- Plant polyphenols--Health aspects, Functional foods, Antioxidants
- Abstract
Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain cancers and coronary heart diseases. Types and contents of phenolics in different food system vary greatly and foods of plant origin including fruits, vegetables, legumes and some beverages are good sources of bioactive phenolics. Beside the edible part of plant foods, some agricultural by-products usually contain higher levels of polyphenols, particularly, flavonoids than products themselves. This book describes the major classes of dietary phenolics, and their occurrence in the commercially important agricultural by-products including peanuts skin, grape pomace, apples pomace, citrus processing by-products, and cranberry pomace. It also discusses agricultural by-products as importatn food sources of polyphenols; the role of polyphenols in the prevention of ultraviolet light induced inflammation and immunosuppression; yerba mate; the Mediterranean diet; bioactive compounds from different food sources; industrial apple pomace; the role of polyphenols in human diseases; preservative and antioxigenic activities of phenolic compounds; the influence of extraction methods on the stability of polyphenols; and bioactivity of polyphenolic rich functional foods and nutraceuticals from the tropical island of Mauritius.
- Published
- 2014
10. Food Oxidants and Antioxidants : Chemical, Biological, and Functional Properties
- Author
-
Grzegorz Bartosz and Grzegorz Bartosz
- Subjects
- Antioxidants, Oxidizing agents, Food additives
- Abstract
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur
- Published
- 2013
11. Antioxidant Properties of Spices, Herbs and Other Sources
- Author
-
Denys J. Charles and Denys J. Charles
- Subjects
- Antioxidants
- Abstract
The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.
- Published
- 2013
12. Flavor and Health Benefits of Small Fruits
- Author
-
Michael C. Qian, Agnes M. Rimando, Gary Reineccius, Talwinder S. Kahlon, Xiaofen Du, Michael Qian, Gwo-Yuh Liu, Keith R. Cadwallader, Erning Yang, Yanyun Zhao, Yiju Wang, Feng Chen, Jinbao Fang, Chunxiang Yang, Jianbo Zhao, Quan Jiang, Shaohua Li, Marcia da Silva Pinto, Kalidas Shetty, David R. Bell, Michael Kraus, Kathrin Kahle, Friedericke Ridder, Markus Schantz, Wolfgang Scheppach, Peter Schreier, Elke Richling, Steven M. Lipson, Ronald E. Gordon, Laina Karthikeyan, Manpreet Singh, Allen Burdowski, Martin Roy, Guenther Stotzky, Peter J. Ferguson, David J. Freeman, James Koropatnick, Alexander G. Schauss, Gitte S. Jensen, Xianli Wu, Mark A. Wilson, Piper R. Hunt, Catherine A. Wolkow, H. J. Kim, F. Chen, X. Wang, Y. Wang, J. McGregor, Y. M. Jiang, Gerold Jerz, Derek Gutzeit, Peter Winterhalter, Tuba Esatbeyoglu, Andrea Wilkens, W. Schwab, T. Hoffmann, M. Griesser, Michael C. Qian, Agnes M. Rimando, Gary Reineccius, Talwinder S. Kahlon, Xiaofen Du, Michael Qian, Gwo-Yuh Liu, Keith R. Cadwallader, Erning Yang, Yanyun Zhao, Yiju Wang, Feng Chen, Jinbao Fang, Chunxiang Yang, Jianbo Zhao, Quan Jiang, Shaohua Li, Marcia da Silva Pinto, Kalidas Shetty, David R. Bell, Michael Kraus, Kathrin Kahle, Friedericke Ridder, Markus Schantz, Wolfgang Scheppach, Peter Schreier, Elke Richling, Steven M. Lipson, Ronald E. Gordon, Laina Karthikeyan, Manpreet Singh, Allen Burdowski, Martin Roy, Guenther Stotzky, Peter J. Ferguson, David J. Freeman, James Koropatnick, Alexander G. Schauss, Gitte S. Jensen, Xianli Wu, Mark A. Wilson, Piper R. Hunt, Catherine A. Wolkow, H. J. Kim, F. Chen, X. Wang, Y. Wang, J. McGregor, Y. M. Jiang, Gerold Jerz, Derek Gutzeit, Peter Winterhalter, Tuba Esatbeyoglu, Andrea Wilkens, W. Schwab, T. Hoffmann, and M. Griesser
- Subjects
- Antioxidants, Evaporation, Taste, Fruit in human nutrition, Food, Fruit, Berries, Psychophysiology, Anatomy, Senses and sensation, Nutrition
- Published
- 2010
13. Biomarkers for Antioxidant Defense and Oxidative Damage : Principles and Practical Applications
- Author
-
Giancarlo Aldini, Kyung-Jin Yeum, Etsuo Niki, Robert M. Russell, Giancarlo Aldini, Kyung-Jin Yeum, Etsuo Niki, and Robert M. Russell
- Subjects
- Antioxidants, Oxidative stress, Active oxygen, Biochemical markers, Biological Markers, Antioxidants--physiology, Oxidative Stress--physiology
- Abstract
Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications critically evaluates the basic concepts and methodologies of conventional biomarkers as well as current state-of-the-art assays for measuring antioxidant activity/oxidative stress and their practical applications.. Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications will be of a great interest to scientists who are involved in basic research on oxidation, applied scientists evaluating the effects of nutraceuticals or pharmaceutical compounds on antioxidant activity/oxidative stress, and physicians who want to understand the degree of oxidative damage in patients with certain chronic diseases. Discovering sensitive and specific biomarkers for systemic oxidative damage is essential to understand the role of oxidative stress in human disease. Once these roles are clearly understood, we are able to identify novel drug and nutraceutical targets. This volume goes beyond conventional analytical methods of measuring overall antioxidant activity and provides insight to the discovery of biomarkers that reveal information on specific areas of oxidative stress. Contributed by an international list of experts, Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications describes both conventional biomarkers and recent developments in this area. Special Features: Discusses conventional biomarkers as well as recent advances for measuring antioxidants and oxidative stress Biomarkers for lipid peroxidation: isoprostane, hydroxyloctadecaenoic acid, oxysterols, and reactive carbonyl species from lipid peroxidation Biomarkers for protein oxidation: carbonylation, tyrosine oxidation, ubiquitin-conjugation Biomarkers for DNA oxidative damage: comet assay, hydroxylated nucleotides, and exocylcic DNA adducts Recently developed biomarkers from cutting-edge technology
- Published
- 2010
14. Beta Carotene: Dietary Sources, Cancer and Cognition
- Author
-
Bjornson, Terje, Haugen, Leiv, Bjornson, Terje, and Haugen, Leiv
- Subjects
- Antioxidants, Beta carotene, Vitamin A in human nutrition
- Abstract
β-Carotene is an organic compound - a red-orange pigment abundant in plants and fruits. As a carotene with β-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A. β-carotene is abundant in Vietnam gac, crude palm oil, yellow and orange fruits, such as mangoes and papayas, orange root vegetables such as carrots and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gac and crude palm oil have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. The most common side effect of excessive β-carotene consumption is carotenodermia, a harmless condition that presents as a conspicuous orange skin tint arising from deposition of the carotenoid in the outermost layer of the epidermis. High doses of β-carotene have been associated with increased rate of lung cancer among those who smoke. This new book gathers the latest research from around the globe in this field.
- Published
- 2009
15. Anthocyanins : Biosynthesis, Functions, and Applications
- Author
-
Kevin Gould, Kevin M Davies, Chris Winefield, Kevin Gould, Kevin M Davies, and Chris Winefield
- Subjects
- Biological products, Heterocyclic compounds, Benzopyrans, Anthocyanins, Food additives, Coloring matter in food, Antioxidants
- Abstract
In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: • Plant stress • Flower and fruit color • Human health • Wine quality and health attributes • Food colorants and ingredients • Cell culture production systems • The pastoral sector
- Published
- 2009
16. Nutrigenomics
- Author
-
Gerald Rimbach, Jörgen Fuchs, Lester Packer, Gerald Rimbach, Jörgen Fuchs, and Lester Packer
- Subjects
- Nutrition, Genomics, Gene expression, Antioxidants, Nutrient interactions, Nutrition--Genetic aspects, Functional genomics, Genetic regulation
- Abstract
Nutritional genomics, also referred to as nutrigenomics, is considered one of the next frontiers in the post-genomic era. This book features the latest research on the role of oxidants and dietary antioxidants in the modulation of gene expression, aging, immune function, neuroprotection, and vascular heath. It covers the relationship between oxidants, antioxidants, and gene expression, as well as new molecular techniques for the study of redox-regulated signal transduction. It summarizes the molecular mechanisms of phytochemicals and trace elements, emphasizes the impact of variations in the human genotype on individual responses to nutrients, and offers a summary of the effect of lipid and water soluble antioxidants and fatty acids on gene expression in cultured cells, laboratory animals, and humans.
- Published
- 2005
17. Beer : Health and Nutrition
- Author
-
Charles W. Bamforth and Charles W. Bamforth
- Subjects
- Antioxidants, Yeast--Health aspects, Beer--Health aspects, Beer, Nutrition, Nutrition--Requirements
- Abstract
This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.
- Published
- 2004
18. Flavonoids in Health and Disease, Second Edition
- Author
-
Catherine A. Rice-Evans, Lester Packer, Catherine A. Rice-Evans, and Lester Packer
- Subjects
- Bioflavonoids--Physiological effect, Flavonoids--Physiological effect, Antioxidants
- Abstract
Revised and expanded, this blue-ribbon reference emphasizes the latest developments in the identification, utilization, and analysis of flavonoids for the prevention of disease and maintenance of good health. The book examines the processes involved in the absorption, metabolism, distribution, and excretion of these compounds and the impact of biotransformation on flavonoid function.The Second Edition contains new discussions on the potential of dietary flavonoids to attenuate neurological dysfunction and degeneration, developments in gene expression and genomics for identification of therapeutic targets and markers of disease, and the mechanisms regulating flavonoid bioavailability.
- Published
- 2003
19. Mediterranean Diets
- Author
-
Simopoulos, A.P, Visioli, F., Simopoulos, A.P, and Visioli, F.
- Subjects
- Wine and wine making, Vegetable oils, Diet--Mediterranean Region, Coronary heart disease--Diet therapy, Coronary heart disease--Prevention, Oils and fats, Edible, Antioxidants
- Abstract
Contrary to popular belief, there is no such thing as one Mediterranean diet: This geographic region includes several nations with varied cultures, traditions, incomes and dietary habits, resulting in a wide variation of dietary patterns. The present volume focuses on the latest research data from basic science and clinical intervention studies that indicate that a balanced ratio of omega-6 and omega-3 fatty acids and a high antioxidant intake from fruits and vegetables, along with olive oil, contribute to a lower rate of heart disease and increased longevity. These benefits are especially pronounced in the population of Crete, indicating that this diet is particularly healthy. Moreover, descriptions of the diets of Greece, Italy, Spain and the Maghreb are given for the first time, pointing to their differences as well as to their common dietary patterns; these are followed by chapters on the nutritional and metabolic contributions of antioxidants, wine, olive oil and fatty acids. Results from the Lyon Heart Study lead to the conclusion that plasma and cell membrane phospholipid omega-6 and omega-3 fatty acid ratios are among the main biological effects of the experimental modified diet of Crete tested in this trial. Results also show that a pattern based on a modified diet of Crete decreases the death rate of both coronary heart disease and cancer. Physicians, nutritionists, cardiologists, cancer specialists, food scientists, agriculturists, dietitians as well as the informed public will find this volume of particular interest.
- Published
- 2000
20. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids
- Author
-
Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Interpretation and Uses of Dietary Reference Intakes, Subcommittee on Upper Reference Levels of Nutrients, Panel on Dietary Antioxidants and Related Compounds, Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Interpretation and Uses of Dietary Reference Intakes, Subcommittee on Upper Reference Levels of Nutrients, and Panel on Dietary Antioxidants and Related Compounds
- Subjects
- Carotenoids, Nutrition--Requirements, Selenium, Vitamin E, Antioxidants, Reference values (Medicine), Vitamin C
- Abstract
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is'too much'of a nutrient.
- Published
- 2000
21. Dietary Reference Intakes : Proposed Definition and Plan for Review of Dietary Antioxidants and Related Compounds
- Author
-
Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Institute of Medicine, Food and Nutrition Board, and Standing Committee on the Scientific Evaluation of Dietary Reference Intakes
- Subjects
- Diet in disease, Nutrition, Threshold limit values (Industrial toxicology), Antioxidants, Food--Composition, Reference values (Medicine)
- Abstract
There has been intense interest recently among the public and the media in the possibility that increased intakes of'dietary antioxidants'may protect against chronic disease. Many research programs are underway in this area. Epidemiological evidence suggests that the consumption of fruits and vegetables may reduce the risk of both cancer and cardiovascular disease, and it has been hypothesized that this is due in part to the presence of antioxidant compounds in fruits and vegetables. As a result, these compounds have been considered together by many people and loosely termed dietary antioxidants. Closer examination, however, reveals that compounds typically grouped together as dietary antioxidants can differ quite considerably from one another, both in terms of their chemical behavior and in terms of their biological properties. This report from the Institute of Medicine's Food and Nutrition Board provides a proposed definition of dietary antioxidants so as to characterize the biological properties of these compounds.
- Published
- 1998
22. Handbook of Antioxidants
- Author
-
Cadenas, Enrique, Packer, Lester, Cadenas, Enrique, and Packer, Lester
- Subjects
- Antioxidants, Antioxidants--Handbooks, manuals, etc
- Published
- 1996
23. The Nutrition Superbook
- Author
-
Barilla, Jean and Barilla, Jean
- Subjects
- Vitamins in human nutrition, Antioxidants
- Published
- 1995
24. The Nutrition Superbook
- Author
-
Barilla, Jean and Barilla, Jean
- Subjects
- Vitamins in human nutrition, Antioxidants
- Published
- 1995
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