The chemistry and biochemistry of oxygen has become a very active area of research in recent years. There is interest in the subject from fields ranging from medicine to biology and chemistry to engineering and environmental studies. These volumes provide an introduction to the field suitable for first year graduate students with a bachelor’s degree in virtually any science and also for practicing professionals with no background in this area. There is no previous treatment at this level. The properties and reactions of oxygen in chemical and biochemical systems are described in enzymatic, environmental, organic, and inorganic systems. There are significant medical applications of this area of research, for example, in white cell antimicrobial activity, ALS, ischemia, cardiovascular disease, dietary antioxidants, cancer, and ageing. This book should be of interest to researchers and students of organic, bioorganic, bioinorganic chemistry and biochemistry.