Bioactive Compounds and Cancer

ISBN-13: 9781493957477 / Angielski / Miękka / 2016 / 829 str.

John A. Milner; Donato F. Romagnolo; David S. Alberts

Opis

This text explores nutrition in cancer biology, including the molecular action of bioactive food components and xenobiotics on cancer risk and the role of diet in cancer prevention and/or treatment. Includes dietary recommendations that may reduce cancer risk.

Spis treści

Chapter 1: Cases Burden Brenda Edwards- NCI Chapter 2: nutrigenomics and cancer biology (are nutrients just nutrients or signaling molecules?) Milner and Romagnolo Chapter 3: cellular cancer Processes Influence By Diet : differentiation, authophagy, Apoptosis, cell division, inflammation, immunity, oxidative stress, angiogenesis (how these processes influence tumor development) Cindy Davis, National Cancer Institute Alternates: David M. Mutch The Scripps Research Institute, Walter Wahli and Gary Williamson University of Lausanne. chapter 4: Nutrigenetics: The Relevance of polymorphisms Christine Ambrosone, Roswell Park Cancer Institute Alternates Nancy Emenaker- NCI chapter 5. diet and epigenetics Richard Waterland, Baylor College of Medicine Alternates Sharon Ross, NCI Chapter 6: Transcriptomics Z.Dong- Hormel Institute Alternates Clement Ip- Roswell Park M. van Erk- Wageningen University part 2: Role of Dietary bioactive components in cancer prevention and/or treatment Section A. macroconstituents chapter 7: dietary Energy and Caloric Restriction Steven D. Hursting, University of Texas chapter 8: fiber and microbially generated active components (fermentable fiber , short chain fatty acids, etc.) Robert Chapkin- Texas A&M Alternates len Augenlicht- Albert Einstein chapter 9: prebiotics and probiotics Glen Gibson- The University of Reading Alternates Marcel Roberfroid University Leon chapter 10: Meats, protein and cancer Sheila Anne Bingham, Medical Research Council, Cambridge, UK. chapter 11: omega-3 fatty acids (are they the good guys) Jose Halperin- Harvard University Alternates Leena Hilakivi-Clarke, Department of Oncology, Georgetown William Lands- NIH chapter 12: omega-6 fatty acids (the bad guys?) W. Elaine Hardman, Louisiana State University chapter 13: saturated fatty acids Michele R. Forman* MD Anderson Chapter 14 Conjugated Linoleic Acid M. Berlury Ohio State Section B. Carotenoinds, Vitamins and Mineral chapter 15: carotenoids (lycopene and beta-carotene) John W. Erdman, Jr., University Illinois chapter 16: vitamin a Catherine Ross Penn State University chapter 17: vitamin d Jim Fleet- Purdue University Alternate Joellen Welsh- Notre Dame Donald l Trump, Roswell Park Cancer Institute chapter 18: Folate : Cornelia Ulrich, Fred Hutchinson Alternate John Baron- Duke University chapter 19: selenium Margaret Rayman- University leeds Alternate Jerry Combs- USDA Grandforks chapter 20: calcium Thomas Rohan- Albert Einstein Alternate Martin Lipkin –Albert Einstein chapter 21: iron James Conner Penn State University chapter 22: zinc L. Fong- Ohio State University Section C. Other Bioactive Food Components chapter 23: isothiocyanates and glucosinolates (ex. sulphoraphane, etc) R.H. Dashwood, Oregon State chapter 24: organosulfur compounds (allium etc.) John Milner- NCI chapter 25: phenols (resveratrol and gingerol) Andreas J. Gescher, University of Leicester alternate A. Dannenberg- Weill Medical College of Cornell University. chapter 26: flavonols, catechins (ex. quercetin and ecgc, etc), and anthocyanins C.S. Yang, Rutgers University Alternate K. Singletary- University of Illinois, 905 chapter 27: isoflavones (genistein etc) Steve Barnes- U. Alabama

Blurb

Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations.