Description
Book SynopsisDietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spectrum of information available on these compounds and examines what is behind their complexities.
Internationally renowned biochemists, toxicologists, epidemiologists, and food scientists present the most recent studies that relate cancer risk to particular dietary components and discuss the latest clinical trials that evaluate the benefits of nutritional interventions. They discuss dietary sources containing carcinogenic compounds, their abundance in foods, and their possible cancer risks. Conversely, they explain the cancer- preventive potential of food components and the basic mechanisms and targets of chemoprevention.
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Trade Review
"... The three editors and their 33 contributors of the 17 chapters have covered this subject very well. … covers wide-ranging subjects, with interesting information on the causes and the likelihood of prevention of cancer from the consumption of selective foods. …gives a good understanding of this interesting and controversial issue, which could be of interest to research scientists in trying to understand the importance of diet on human health in general. It also gives an insight into this issue to professionals working within the food industry and to researchers in food science and nutrition."
—Ara Kanekanian, in International Journal of Dairy Technology, Vol 61, No 3 August 2008
Table of ContentsFood and Cancer: Development of an Association. Molecular Mechanisms of Carcinogenesis. Metabolism of Chemical Carcinogens. Genotoxic Food Components. Impact of Food Preservation, Processing, and Cooking on Cancer Risk. Environmental Contamination of Food. Dietary Anti- and Prooxidants: Their Impact on Oxidative DNA Damage and Cancer Risk. Dietary Polyunsaturated Fatty Acids, Eicosanoids, and Intestinal Tumorigenesis. Chemoprevention of Cancer: Basic Mechanisms and Molecular Targets. Chemopreventive Phenolic Compounds in Common Spices. Cancer Prevention by Tea and Tea Constituents. Cancer Chemoprevention by Wine Polyphenols and Resveratrol. Flavonoids: Common Constituents of Edible Fruits and Vegetables. Carotenoids in Cancer Prevention. Chemopreventive Potential of Compounds in Cruciferous Vegetables. Phytoestrogens and Their Effects on Cancer. Diet and Cancer Prevention: Current Knowledge and Future Direction. Index.
