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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.
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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- ÉditeurCRC Press Inc
- Date d'édition2005
- ISBN 10 0849320968
- ISBN 13 9780849320965
- ReliureRelié
- Nombre de pages404
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CARCINOGENIC AND ANTICARCINOGENI
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(2005)
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ISBN 13 : 9780849320965
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Carcinogenic And Anticarcinogenic Food Components
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(2005)
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ISBN 13 : 9780849320965
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Carcinogenic and Anticarcinogenic Food Components 8 Chemical Functional Properties of Food Components
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Carcinogenic And Anticarcinogenic Food Components
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(2005)
ISBN 10 : 0849320968
ISBN 13 : 9780849320965
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Carcinogenic and Anticarcinogenic Food Components 8 Chemical Functional Properties of Food Components
Edité par
CRC Press
(2005)
ISBN 10 : 0849320968
ISBN 13 : 9780849320965
Neuf
Couverture rigide
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Description du livre HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur FT-9780849320965
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Carcinogenic and Anticarcinogenic Food Components
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(2005)
ISBN 10 : 0849320968
ISBN 13 : 9780849320965
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Description du livre Hardcover. Etat : Brand New. 1st edition. 408 pages. 9.60x6.50x1.13 inches. In Stock. N° de réf. du vendeur __0849320968
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