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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