edited by Costas Ioannides
This book discusses the mechanisms and current thinking of how nutritional status influences the way we respond to chemical insults and its role in the aetiology of disease. It takes a mechanistic approach to how dietary factors are related
to toxicology and chemical carcinogenesis.
Contents
- Toxicants in Food: Naturally Occurring
- Toxicants in Food: Fungal Contaminants
- Toxicants in Food: Generated During Cooking
- Toxicants in Food: Food Allergens
- Nutritional Modulation of Cytochromes P450
- Interactions between Drugs and Diet
- Glutathione, Sulphur Amino Acids and Chemical Detoxication
- Modulation of the Carcinogenic Response by Caloric Restriction
- Lipotropes and Chemical Carcinogenesis
- Expression of Chemical Toxicity in Vitamin Deficiency and Supplementation
- Safety Evaluation of Vitamins and Minerals
- Naturally Occurring Organosulphur Compounds as Potential Anticarcinogens
- Cancer Chemoprevention by Tea Polyphenols
- Animal Diets in Safety Evaluation Studies
Index
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