Awad / Bradford Nutrition and Cancer Prevention

Erscheinungsjahr 2005
ISBN: 978-1-4200-2639-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 640 Seiten

Reihe: Nutrition and Disease Prevention

Epidemiological studies have estimated that approximately 35 percent of cancers are potentially avoidable by nutritional modification. These modifications include strategies such as caloric restriction and limitation of specific macro-nutrient groups. However, recent research indicates that what you eat may well be just as important as what you shun when it comes to avoiding cancer, especially colon, breast, and prostate cancers, which have become epidemic in the Western hemisphere. Nutrition and Cancer Prevention brings together the top experts in nutritive health who present significant evidence that specific dietary micronutrients have the potential to play a role in resisting cancer, modulating its development, or reducing tumor metastasis. As a way of introduction, the book updates the descriptive epidemiology of the major cancers of the Western world, and then discusses the likely mechanisms of action that occur when certain essential nutrients become diet staples. The text moves on to explore the scientific evidence, looking at the various properties of each class of micronutrient, chapter by chapter. These classes include vitamins; minerals, particularly calcium and selenium; phytosterols and polyphenols, which are found in soy and green tea; isothiocyanates found in broccoli, kale, and other cruciferous vegetables; and specialized dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids. The book also dedicates chapters to the roles that obesity and excessive alcohol consumption play in cancer development. “…we can hope to utilize nutritional interventions to slow the progression of tumor development in the intraepithelial hyperplasia phase before tumor size becomes large enough for diagnosis and probability of metastasis increases. Opportunity exists to stretch this prevention phase so that symptom-free life of the future patient with cancer is prolonged.” --from Chapter 2, How Dietary Components Protect from Cancer, Diane M. Harris and Vay Liang W. Go  (Possible illustration TABLE 2.1 Partial List of Bioactive Food Components with Cancer-Preventive Properties That Are Detailed in This Volume and Their Primary Food Sources Chapter two)

Zielgruppe

Nutritionists, oncologists, and researchers.

Autoren/Hrsg.

Awad, Atif B.

Bradford, Peter G.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Onkologie, Krebsforschung

Inhaltsverzeichnis

Contents

Introduction

Epidemiology of Breast, Prostate, and Colon Cancers-- Maddalena Barba, Barbara Fuhrman, Barbara Teter, and Paola Muti.  How Dietary Components Protect from Cancer --Diane M. Harris and Vay Liang W. Go.

Dietary Components That Protect from Cancer: Vitamins

Vitamin A, ß-Carotene, and Cancer -- Joseph L. Napoli.

Anticarcinogenic Activity of Natural and Synthetic Carotenoids -- Hoyoku Nishino, Michiaki Murakoshi, Xiao Yang Mou, Saeri Wada, Mitsuharu Masuda, Yasuhito Ohsaka, Yoshiko Satomi, and Kenji Jinno.

Vitamin D and the Risk of Cancer -- Sujatha Sundaram and David A. Gewirtz

Vitamin E Analogs as Anticancer Agents -- Jiri Neuzil, Xiu-Fang Wang, Yan Zhao, and Kun Wu

Vitamin C Blocks Carcinogenic Tumor Formation -- Ki Won Lee, Hyong Joo Lee, and Chang Yong Lee

Folic Acid, Folates, and Cancer -- John J. McGuire

Dietary Components That Protect from Cancer: Minerals

Calcium and Chemoprevention of Colon Cancer -- Subhas Chakrabarty, Ph.D.

Relationship of Selenium Intake to Cancer -- P.D. Whanger

Dietary Components That Protect from Cancer: Phytosterols

Phytosterols: Sources and Metabolism -- Elke A. Trautwein and Guus S.M.J.E. Duchateau

Phytosterols: Bioactivity on Cancer -- Peter G. Bradford and Atif B. Awad

Dietary Components That Protect from Cancer: Polyphenols

Classification, Dietary Sources, Absorption, Bioavailability, and Metabolism of Flavonoids -- Jeremy P.E. Spencer

Isoflavones, Soybean Phytoestrogens, and Cancer -- Fazlul H. Sarkar and Yiwei Li

Implications of Flavonoids as a Sex Hormone Source -- David Jenkins and Roxanne LaBelle

Flavonoids as Inhibitors of Tumor Metastasis -- Jin-Rong Zhou

Catechins and Inhibitory Activity against Carcinogenesis -- Jen-Kun Lin

Cancer Chemoprotective Activity of Stilbenes: Resveratrol -- Catherine A. O’Brian, Jubilee R. Stewart, and Feng Chu

Flaxseed and Lignans: Effects on Breast Cancer -- Krista A. Power and Lilian U. Thompson

Anthocyanins and Cancer Prevention --Colin D. Kay and Bruce J. Holub

Dietary Components That Protect from Cancer: Isothiocyanates

Isothiocyanates and Cancer Prevention -- Marilyn E. Morris and Urvi Telang

Dietary Components That Protect from Cancer: Saponins Anticancer Activity of Ginseng and Soy Saponins -- David G. Popovich and David D. Kitts

Dietary Components That Protect Cancer: Specialized Lipids

Omega-3 Fatty Acids and Cancer Prevention -- Bandaru S. Reddy

Conjugated Linoleic Acid and Cancer-- Yongsoon Park

Sphingolipids as Chemopreventive Agents -- Eva M. Schmelz

Dietary Cancer Risk Factors

Obesity as a Cancer Risk Factor: Epidemiology -- Yang Mao, Sai Yi Pan, and Anne-Marie Ugnat

Obesity as a Cancer Risk Factor: Potential Mechanisms of Action -- Henry J. Thompson, Weiqin Jiang, and Zongjian Zhu

Alcohol and Cancer: Cellular Mechanisms of Action -- Xiang-Dong Wang and Hiroko Inoue-Fruehauf

Index