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Food Technology Book from C.H.I.P.S.

Carcinogenic and Anticarcinogenic Food Components
edited by Wanda Baer-Dubowska

Carcinogenic and Anticarcinogenic Food Components explains the broad spectrum of information available on these compounds and examines what is behind their complexities.

Features:

  • Outlines both the risks and benefits to human health from the consumption of foods containing carcinogenic and anticarcinogenic substances
  • Includes reviews on environmental, foodborne, and food- contaminating genotoxic carcinogens and their metabolism
  • Emphasizes the molecular and cellular events mediated by exposure to food carcinogens or intervention by chemopreventive agents

Contents

  • Food and Cancer: Development of an Association
  • Molecular Mechanisms of Carcinogenesis
  • Metabolism of Chemical Carcinogens
  • Genotoxic Food Components, Agnieszka Bartoszek
  • 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

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Carcinogenic and Anticarcinogenic Food Components
edited by Wanda Baer-Dubowska
2005 408 pages $148.95 + shipping
Texas residents please add 6.75 % sales tax

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