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Carcinogenic and Anticarcinogenic Food Components

By: Dubowska, Wanda Baer.
Contributor(s): Bartoszek, Agnieszka | Malejka-Giganti, Danuta.
Material type: materialTypeLabelBookSeries: Publisher: USA: CRC Press, 2006Edition: 1st ed.Description: 393 p.ISBN: 0849320968 (hardcover); 9780849320965 (hardcover).Subject(s): Cancer--Diet therapy | Carcinogens | Food--Toxicology | Functional foods | Food ScienceDDC classification: 664.615 Dubowska 23253 1st 2006 Food.Science Summary: 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.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.615 Dubowska 23253 1st 2006 Food.Science (Browse shelf) Available 23253
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
664.5 Gary 15565 2nd 1994 Food.Science Source Book of Flavors 664.5 Heath 23264 1st 2005 Food.Science Flavor Chemistry And Technology 664.5 Mitchell 20068 1st 2006 Food.Science Sweeteners and Sugar Alternatives in Food Technology 664.615 Dubowska 23253 1st 2006 Food.Science Carcinogenic and Anticarcinogenic Food Components 664.7 Dendy 20405 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry 664.7 Dendy 20407 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry 664.7 Dendy 20406 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry

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.

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