Cancer: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in cancer and then the potentially therapeutic usage of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial and that oxidative stress is a single component of this.
Oncologists, cancer researchers, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While oncologists and cancer researchers may study the underlying pathogenesis of cancer, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of oncology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of cancer.
- Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease
- Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments
- Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams
- Nutritionists and dietitians will gain an understanding of cell signaling, and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods
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About the Author
Table of Contents
Section 1: Oxidative Stress and Cancer 1. The Role of Oxidative Stress in Breast Cancer 2. Oxidative Stress and Prostate Cancer 3. Oxidative Stress in Lung Cancer 4. Oxidative Stress and Stomach Cancer 5. The Role of Oxidative Stress in Ovarian Cancer: Implications for the Treatment of Patients 6. The Role of Oxidative Stress in Human Papillomavirus-Driven Cervical Carcinogenesis 7. Inflammation and Oxidative DNA Damage: A Dangerous Synergistic Pathway to Cancer
Section 2: Antioxidants and Cancer 8. Molecular Approaches Toward Targeted Cancer Therapy with Some Food Plant Products: On the Role of Antioxidants 9. Oxidative Stress and Antioxidant Herbs and Spices in Cancer Prevention 10. The Indian Blackberry (Jamun), Antioxidant Capacity, and Cancer Protection 11. Preventive Effects of Broccoli Bioactives: Role of Oxidative Stress and Cancer Risk 12. Resveratrol and Lycopene in the Diet and Cancer Prevention 13. Iron, Oxidative Stress, and Cancer 14. Role of Black Chokeberries in Breast Cancer: A Focus on Antioxidant Activity 15. Curcumin, Oxidative Stress, and Breast Cancer 16. Antioxidant Vitamins and Genetic Polymorphisms in Breast Cancer 17. Dietary Antioxidants in Prostate Cancer 18. Curcumin Analogs, Oxidative Stress, and Prostate Cancer 19. Oxidative Stress and Inflammatory Factors in Lunch Cancer: Role of n-3 PUFAs 20. Antioxidative Stress Actions of Cocoa in Colonic Cancer 21. Green Tea Polyphenols and Reduction of Oxidative Stress in Liver Cancer 22. Quercetin’s Potential to Prevent and Inhibit Oxidative Stress-Induced Liver Cancer 23. Capsaicin Mediated Oxidative Stress in Pancreatic Cancer 24. Tocotrienols in Pancreatic Cancer Treatment and Prevention 25. Fern Extract, Oxidative Stress, and Skin Cancer 26. Skin Cancer, Polyphenols, and Oxidative Stress 27. Psterostilbene Protection and Bladder Cancer Cells