Carcinogenic and Anticarcinogenic Food Components

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Overview

Dietary 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.

Chapters focus on the phenolic compounds found in tea, wine polyphenols and resveratrol, flavanoids of fruits and vegetables, carotenoids, constituents of cruciferous vegetables, and phytoestrogens. Additional information highlights the molecular and cellular events mediated by exposure to food carcinogens or chemopreventive agents. The book concludes with a perspective on the impact of diet on cancer prevention based on human trials and discusses future directions of research in this important field.

Wide-ranging in scope and thorough in detail, Carcinogenic and Anticarcinogenic Food Components is an important resource for those interested in leveraging vital information on cancer promoting and cancer preventing food components.

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Product Details

Table of Contents

Food and Cancer: Development of an Association, K. (Chris) Szyfter and J. Gawecki

Molecular Mechanisms of Carcinogenesis, Danuta Malejka-Giganti and Natalia Tretyakova

Metabolism of Chemical Carcinogens, Zofia Mazerska

Genotoxic Food Components, Agnieszka Bartoszek

Impact of Food Preservation, Processing, and Cooking
on Cancer Risk, Amanda J. Cross and Rashmi Sinha

Environmental Contamination of Food, Marek Biziuk and Agnieszka Bartoszek

Dietary Anti- and Prooxidants: Their Impact on Oxidative
DNA Damage and Cancer Risk, Ryszard Olinski, Daniel Gackowski Marcus S. Cooke, and Joe Lunec

Dietary Polyunsaturated Fatty Acids, Eicosanoids, and
Intestinal Tumorigenesis, Jay Whelan, Michael F. McEntee, and Seung J. Baek

Chemoprevention of Cancer: Basic Mechanisms and
Molecular Targets, Wanda Baer-Dubowska and Ewa Ignatowicz

Chemopreventive Phenolic Compounds in Common Spices, Young-Joon Surh

Cancer Prevention by Tea and Tea Constituents, Janelle M. Landau, Joshua D. Lambert, Mao-Jung Lee, and Chung S. Yang

Cancer Chemoprevention by Wine Polyphenols and
Resveratrol, John M. Pezzuto, Tamara P. Kondratyuk, and Elena Shalaev

Flavonoids: Common Constituents of Edible Fruits
and Vegetables, Nicole Monfilliette-Cotelle

Carotenoids in Cancer Prevention, Cristina Fortes

Chemopreventive Potential of Compounds in
Cruciferous Vegetables, Ole Vang

Phytoestrogens and Their Effects on Cancer, Grzegorz Grynkiewicz and Adam Opolski

Diet and Cancer Prevention: Current Knowledge and
Future Direction, Elizabeth H. Jeffery and John A. Milner

Index

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