Bioactive compounds and cancer
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : J A Milner; Donato F Romagnolo
- ناشر : Totowa, N.J. : Humana ; London : Springer [distributor]
- چاپ و سال / کشور: 2010
- شابک / ISBN : 9781607616276
Description
Monitoring the burden of cancer in the United States -- Cancer biology and nutrigenomics -- Cellular cancer processes and their molecular targets -- Nutrigenetics: the relevance of polymorphisms -- Diet and epigenetics -- Nutrient singaling-protein kinase to transcriptional activation -- Dietary energy balance, calorie restriction, and cancer prevention -- Fiber and microbially generated active components -- Gut microbiota, probiotics, prebiotics and colorectal cancer -- Meats, protein and cancer -- Saturated fatty acids and cancer -- Conjugated linoleic acid and cancer -- Cancer and n-3PUFAs: the translationa connection -- n-6 polyunsaturated fatty acids and cancer -- Carotenoids -- Vitamin A -- Vitamin D and cancer chemoprevention -- Folate -- Selenium -- Calcium and cancer -- Iron and cancer -- Zinc in cancer development and prevention -- Cruciferous vegetables, isothiocyanates, indoles, and cancer prevention -- Garlic and cancer prevention -- Mammary and prostate cancer chemoprevention and mechanisms of action of resveratrol and genistein in rodent models -- Cancer prevention by catechins, flavonols, and procyanidins -- Mechanisms of action of isoflavones in cancer prevention -- The anticarcinogenic properties of culinary herbs and spices -- Cancer prevention with berries: role of athocyanins -- Pomegranate -- Alcohol and cancer: biological basis -- Aryl hydocarbon receptor-mediated carcinogenesis and modulation by dietary xenobiotic and natural ligands -- Opportunities and challenges for communicating food and health relationships to American consumers.
Monitoring the burden of cancer in the United States --
Cancer biology and nutrigenomics --
Cellular cancer processes and their molecular targets --
Nutrigenetics: the relevance of polymorphisms --
Diet and epigenetics --
Nutrient singaling-protein kinase to transcriptional activation --
Dietary energy balance, calorie restriction, and cancer prevention --
Fiber and microbially generated active components --
Gut microbiota, probiotics, prebiotics and colorectal cancer --
Meats, protein and cancer --
Saturated fatty acids and cancer --
Conjugated linoleic acid and cancer --
Cancer and n-3PUFAs: the translationa connection --
n-6 polyunsaturated fatty acids and cancer --
Carotenoids --
Vitamin A --
Vitamin D and cancer chemoprevention --
Folate --
Selenium --
Calcium and cancer --
Iron and cancer --
Zinc in cancer development and prevention --
Cruciferous vegetables, isothiocyanates, indoles, and cancer prevention --
Garlic and cancer prevention --
Mammary and prostate cancer chemoprevention and mechanisms of action of resveratrol and genistein in rodent models --
Cancer prevention by catechins, flavonols, and procyanidins --
Mechanisms of action of isoflavones in cancer prevention --
The anticarcinogenic properties of culinary herbs and spices --
Cancer prevention with berries: role of athocyanins --
Pomegranate --
Alcohol and cancer: biological basis --
Aryl hydocarbon receptor-mediated carcinogenesis and modulation by dietary xenobiotic and natural ligands --
Opportunities and challenges for communicating food and health relationships to American consumers.
Cancer biology and nutrigenomics --
Cellular cancer processes and their molecular targets --
Nutrigenetics: the relevance of polymorphisms --
Diet and epigenetics --
Nutrient singaling-protein kinase to transcriptional activation --
Dietary energy balance, calorie restriction, and cancer prevention --
Fiber and microbially generated active components --
Gut microbiota, probiotics, prebiotics and colorectal cancer --
Meats, protein and cancer --
Saturated fatty acids and cancer --
Conjugated linoleic acid and cancer --
Cancer and n-3PUFAs: the translationa connection --
n-6 polyunsaturated fatty acids and cancer --
Carotenoids --
Vitamin A --
Vitamin D and cancer chemoprevention --
Folate --
Selenium --
Calcium and cancer --
Iron and cancer --
Zinc in cancer development and prevention --
Cruciferous vegetables, isothiocyanates, indoles, and cancer prevention --
Garlic and cancer prevention --
Mammary and prostate cancer chemoprevention and mechanisms of action of resveratrol and genistein in rodent models --
Cancer prevention by catechins, flavonols, and procyanidins --
Mechanisms of action of isoflavones in cancer prevention --
The anticarcinogenic properties of culinary herbs and spices --
Cancer prevention with berries: role of athocyanins --
Pomegranate --
Alcohol and cancer: biological basis --
Aryl hydocarbon receptor-mediated carcinogenesis and modulation by dietary xenobiotic and natural ligands --
Opportunities and challenges for communicating food and health relationships to American consumers.
